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1
Combine yeast, flour, salt, tablespoon of sugar, cold butter, egg and lemon zest in food processor.
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2
Turn machine on, let it run for a second until mixture is blended, and then let machine run while you add 1/4 cup water through feed tube, a little at a time, until mixture forms a ball and is slightly sticky to the touch.
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3
If it is dry, add another tablespoon or 2 of water, and process for another 10 seconds.
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4
(In the unlikely event that mixture is too sticky, add flour, a tablespoon at a time.)
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5
Turn dough onto very lightly floured work surface, and knead by hand for a few seconds to form a smooth, round ball.
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6
Place in a bowl, covered with plastic wrap or damp cloth, and let rise in warm, draft-free area until dough just about doubles in size, or at least 1 hour.
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7
(You can also let dough rise more slowly, in refrigerator, for as long as 6 or 8 hours.)
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8
Preheat oven to at least 500 degrees (600 is better, if your oven goes that high).
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9
Knead dough lightly, and place it on a very lightly floured surface; sprinkle it with a little more flour, and cover with plastic wrap or towel.
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10
Let it rest while oven heats.
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11
Pat or roll out dough as thinly as possible to a diameter of 12 inches, using a little more flour if necessary.
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12
The process will be easier if you allow dough to rest occasionally between rollings.
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13
If you have a pizza stone in your oven, place dough on a floured peel, or long-handled board; if you do not, lay dough on lightly buttered baking sheet.
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14
Spread dough with softened butter, and sprinkle it with remaining sugar.
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15
Bake until crust is nicely crisp and sugar lightly caramelizes, about 10 minutes; if galette is browning unevenly, rotate it back to front about halfway through cooking time.
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16
Serve hot or at room temperature as a snack, or at room temperature with creme fraiche and cut-up ripe fruit.
