Dough
- 8 ounces unsalted butter, cubed
- 2 cups all-purpose flour
- 1/8 cup sugar
- 1/4 cup Parmigiano Reggiano cheese, finely grated
- 1/2 teaspoon salt
- 3 ounces water, cold
Combine butter, cheese, and dry ingredients in the bowl of a food processor, and pulse until the butter is pea-sized or smaller. Pulse the food processor rapidly while adding the water. Do not over-mix.
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
- 1 Parmigiano Reggiano Galette Dough
- 10 ounces oil-packed artichoke hearts (include oil)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- black pepper to taste
- 1/2 cup Parmigiano Reggiano cheese, finely grated
- 4 ounces pancetta, finely diced
Roll out tart dough to 1/8-inch and chill thoroughly before proceeding. Flour the underside of dough and punch out 30 three-inch disks with a round cutter. Compact the scraps and reserve for another use. Transfer disks to a baking sheet and refrigerate until use.
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
