Flakey Buttery Dill Pickle Galette with Hot Honey

Instructions

1. Step
   Preheat the oven to 425°F (220°C).

Dough

1. Step
   In a large bowl, whisk together flour, salt and sugar. Use a large box grater to grate in the chilled/cold butter. Use floured hands to toss everything together.
2. Step
   In a medium bowl, whisk together egg, vinegar, dijon and ice water. Pour the mixture into the flour and knead briefly to combine. Once the dough combines together, use a rolling pin to roll it out so that it is about 1-inch (25 mm) thick. Fold it over on itself, and repeat this process twice, sprinkling a little flour here and there if your surface or rolling pin gets sticky. Divide the dough into as many tartlets as you would like, wrap tightly in plastic or parchment and chill for at least an hour. Roll out your dough into a rough circle until it is about 3/6-inch (4 mm) thick. Set aside.

Béchamel

1. Step
   In a medium-sized saucepan over medium heat, melt the butter until it just starts to bubble. Whisk in the flour, and continue cooking for 1 to 2 minutes until the butter has absorbed the flour. Slowly stream in the warm milk, while whisking constantly. Continue to cook, until the sauce has thickened and coats the back of a spoon, about 4 to 5 minutes. Set aside.

Galette Assembly

1. Step
   Place the pastry on a parchment lined baking sheet. Spoon the white sauce onto the pastry, leaving about a 1-inch rim (you’ll be folding that over to form the crust).
2. Step
   Toss the pickles in olive oil, and nestle into the white sauce. Fold up the edges of the pastry. Brush the pasty with a beaten egg, mixed with a little salt. Sprinkle sesame seeds on the crust.
3. Step
   Bake for about 25 to 30 minutes until the pastry is golden brown. Let stand a minute or two and then transfer to your serving plate.
4. Step
   Drizzle with hot honey and, if you like, top with a bit of frisee lettuce and dill tossed in olive oil, salt and pepper and a splash of pickle juice.