Turn dough out onto a length of plastic wrap, and compact it into a flat square 8 x 8 x 1-inch high. Wrap dough tightly in the plastic and refrigerate for 1 hour before rolling.
Artichoke Puree and Crisp Pancetta
Place artichoke hearts and oil in a food processor fitted with a chopping blade. Add lemon juice and zest and process to a fine purée. Season mixture to taste with salt and freshly ground black pepper. Refrigerate purée in a tightly covered container until use.
Preheat oven to 400°F.
Place one tablespoon of artichoke purée on each pastry disk. Top each disk with a sprinkle of Parmigiano Reggiano and pinch of browned pancetta.
Bake the tartlets for 10-12 minutes, or until golden at the edges. Allow the galettes to cool for 2 minutes before transferring to a serving tray. Serve either warm or at room temperature.
Yield: 30, 3-inch galettes
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