Galette de Pérouges

Name: Galette de Pérouges
Yield: makes about 6 servings
Ingredients: 1 teaspoon instant active dry yeast, like SAF; 2 cups flour, plus more for sprinkling; Pinch of salt; 1/4 cup plus 1 tablespoon sugar; 8 tablespoons (1 stick) cold unsalted butter, cut into chunks; 1 egg; Zest of 1 lemon; 8 tablespoons (1 stick) unsalted butter, softened

December 14, 2011

Served on the street in the medieval city of Pérouges, not far from Lyons, this sweet, crisp pastry, preferably served hot, makes a fantastic snack or a surprising dessert. Serve, if you like, with crème fraîche, whipped cream, or sour cream and cut-up fruit.

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