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In the bowl of a food processor fitted with a blade attachment pulse flour and salt 5 or 6 times until well combined. If there are additions such as spices, herbs, cheese, vinegar or lemon juice add these now (see specific recipes). 

Add butter, and continue pulsing until the mixture is crumbly and coarse, with various-sized but obvious chunks of butter scattered throughout.

Place two ice cubes, broken up if necessary into the feed tube of the food processor. With the machine running, pour ¼ cup cold water through the ice-filled feed tube a little at a time until dough just comes together and begins to pull cleanly away from the sides of the bowl in jagged clumps. Don’t let the machine run too long and don’t worry if you don’t use all the water. Overworked dough and/or too much water are the main culprits in pastry that is tough or dense. However, in dry climates you may need up to an additional 2 or more tablespoons more cold water. You’ll learn to know when it’s the right balance of wet and dry.

Move the dough to a lightly floured work surface and gently knead 2 or 3 times. If the dough seems quite sticky or at all wet, sprinkle in another few teaspoons flour. Give the dough another couple of quick, gentle kneads. Divide dough in half. Shape into two discs about 5‑inches round and 3/4‑inch thick, or as indicated in individual recipes. Wrap in plastic. Refrigerate at least 1 hour (or up to 2 days) to distribute moisture evenly, or freeze up to 1 month.

Place the raisins, cumin seeds, and coriander seeds in a small bowl pour enough vinegar over the raisins to just cover them. Set them aside to plump and pickle in the liquid at least 2 hours and up to overnight. Drain them before using them. It’s fine to keep the seeds that cling to the raisins.

Place the oven rack in the center position and preheat to 425°F.

In a medium bowl mix labneh and lemon juice together until smooth and spreadable. Set aside.

In a large bowl, whisk together the harissa, 3 tablespoon olive oil, a pinch or two of salt, and a generous grinding of black pepper. Place cauliflower florets into the bowl with the harissa mixture; gently stir to coat evenly.

Spread the cauliflower onto a parchment-lined rimmed baking sheet in a single layer. Roast 25 minutes until the cauliflower is tender-crisp. A vegetable that is cooked tender-crisp is heated and cooked all the way through, but still has some snap to it. Remove from oven and set aside to cool completely. This may be done a day ahead of time. Store cooled florets covered in the refrigerator.

Lower the oven temperature to 400°F. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a parchment-lined baking sheet. Spread the labneh mixture evenly over the bottom of the galette dough, leaving a 2‑inch border. Toss the pickled raisins with the cooled cauliflower and pile the mixture over the labneh (respecting the 2‑inch border). Drizzle the remaining tablespoon olive oil evenly over the cauliflower. Fold the border over the filling, pleating the edge as needed. The center will be open. Brush the exposed crust with egg wash and freshly cracked black pepper.

Bake the assembled galette until the crust is golden brown and the cauliflower is lightly charred 35 to 40 minutes. Remove from the oven, let stand for a few minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm, or at room temperature with a handful of arugula or mint leaves (if using).