In a bowl whisk together the flour, sugar and salt. Add the butter and by using your hands gently toss to coat the butter in the flour mixture. Work quickly to ensure the butter stays cold.
In a small bowl whisk together the cold water and the yogurt.Drizzle over the dough and use by using your hands gently whish until incorporated. Continue working the dough until it comes together and the is no dry flour visible. Be caredul not to overwork the dough. It is ready as soon as you can squish the dough in one hand and stays together.
Wrap the dough in bee wrap (say no to plastic wrap) and refrigerate for at least one hour or preferably overnight. The dough can be refrigerated for up to 2 days or frozen for up to 2 months.
Divide the gough into 6 pieces. Roll out first piece of dough into a thin circle (15 cm diameter). If the dough is to cold, leave it for 10 minutes. Drop a generous dollop of the filling onto the center of the dough and then spread it a little, leaving a 2’’ border of dough empty all around. Fold over the empty border of dough on top of the filling. Put the galette aside and continue with the rest.
Bake for 40-45 minutes or until it is golden brown in a preheated oven to 200* C.