| 1 | Combine the yeast and a pinch of sugar with the lukewarm water and stir until the yeast dissolves. |
| 2 | Let stand for about 5 minutes, or until foamy. |
| 3 | If the yeast doesn"t foam, begin again with fresh ingredients. |
| 4 | Place the flour, sugar, zest and salt in a food processor. |
| 5 | Process, turning the motor on and off several times, to mix well. |
| 6 | Remove the processor top and slice the butter by ?tablespoonfuls, into the container. |
| 7 | Turn the machine on and off serveral times, until the bits of butter are no longer discernible. |
| 8 | Lightly beat together the egg and egg yolk. |
| 9 | With the motor running, add the yeast mixture to the processor and immediately add the egg. |
| 10 | Process for 45 seconds to knead the dough. |
| 11 | Form the dough into a ball and set it in a lightly floured bowl. |
| 12 | Sprinke the top of the ball lightly with flour. |
| 13 | Cover the bowl with plastic wrap and let stand at room temperature for about 1 ?hours, or until doubled in bulk. |
| 14 | Preheat the overn to 425 degrees. |
| 15 | Adjust the oven racks to both the lowest and highest positions in the oven. |
| 16 | Place the dough on a lightly floured surface and flatten evenly with your hand. |
| 17 | With a rolling pin, gradually press out the dough into a 19-inch circle. |
| 18 | Fold the dough in quarters, center the point in a 17-inch pizza pan, and unfold the dough to cover the pan. |
| 19 | Fold a ?inch rim of dough inward to make a neat border, and make a decorative edge. |
| 20 | Make the topping: with a swivel-bladed peeler or sharp knife, shave the frozen butter evenly over the dough, right out to, but not on, the border. |
| 21 | Sprinkle with the sugar. |
| 22 | Set the galette on the lower oven rack and bake for about 6 minutes, or until the border is lightly browned and the surface bubbles. |
| 23 | Increase the heat to 475 degrees and move the pan to the higher oven rack. |
| 24 | Bake for about 4 minutes, or until the top surface is browned in parts. |
| 25 | Slice into wedges and serve. |
| 26 | The galette should be eaten while hot and soft |
