Shortcrust pastry and a fridge-leftovers savory galette with cheese, salami and basil

Cut cold butter into the flour (two to one by weight) with a food processor, fork, knife or pastry cutter until the butter pieces are too small to tell from the flour and a squeezed handful holds together.

Add just enough cold water to bring it barely into a ball.

Chill sealed in the fridge so it hydrates and the butter stays cold.

Roll out a sheet; scatter pre-grated cheese, sliced hard salami and basil over it and fold in the edges.

Brush the crust with water (or egg wash for shine) and sprinkle with smoked sea salt.

Bake at about 400 for about an hour, until brown and solid.