Buttery Brittany Galettes
(12 wedges or 6 individual tarts)

We had this for my bride's party last weekend. Chris's mom made it with great effor as there were about 40 people. (she didn't want me to do anything so...) GIt's great with mandarin spiced tea.

For the glaze:
1 egg yolk
2 teaspoons water

For the galette:
6 egg yolks
1 1/4 cups sugar
8 ounces (2 sticks) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups flour

Preheat the oven to 325 degrees. Lightly butter and flour a 9-inch round cake pan or six 4-inch individual tart pans.

For the glaze: In a small bowl, mix together the egg yolk and water.

For the galette: In a large bowl, whisk together the egg yolks and sugar until thick and pale, about 2 minutes. Whisk in the melted butter and vanilla until thoroughly combined. Using a wooden spoon, mix in the salt and flour until a stiff dough forms, using your hands if necessary. Do not overmix or the galette will be tough.

Pat the dough into the prepared pan or pans and brush with the glaze. Using the tines of a fork, make a crisscross pattern over the surface of the dough.

Bake the shortbread in the preheated oven for 50 to 55 minutes, until golden on top. Transfer the pan to a wire rack to cool completely.