The Perfect Galette Dough
Buttery and flaky, this foolproof dough is a must for every galette you make!
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Servings: galette
equipment
ingredients
- 1 1/2 cups flour
- 1 1/2 tsp sugar for sweet galettes only, omit for savory
- 1/4 tsp salt
- 8 Tbsp cold unsalted butter cubed into 1/2” pieces
- 1/3 cup ice water
- 2 Tbsp melted butter
- Turbinado or raw sugar for sweet galettes only, omit for savory
instructions
- Add flour, sugar, and salt to the bowl of a food processor.* Pulse a few times to mix. Add butter cubes and pulse about 8 to 10 times until the mixture resembles coarse crumbs.
- Turn the machine on and add in water, one tablespoon at a time. The dough should come together and form a ball. Dump out the dough onto a clean work surface and form into a 4-inch disk.
- Cover with plastic wrap tightly and chill in the fridge for at least 30 minutes, up to overnight.
- When ready to bake, preheat the oven to 375˚F. Line a baking sheet with parchment paper and set aside.
- Roll out galette dough into a 14-inch round. Add filling to the center, spreading it out but leaving a border of about 1 to 2 inches.
- Fold up the dough around the filling, pleating the dough evenly. Be sure to press the folds together well to seal. Brush the edges with melted butter and sprinkle with raw sugar.
- Bake for 35 to 45 minutes, until the edges are golden brown. Cool for about 15 minutes.
notes
*In a large bowl, mix together flour, sugar and salt. Using your hands, mix in half of the butter, squeezing the cubes between your fingers, until the mixture resembles a coarse meal. Add in the remaining butter, squeezing the cubes between your fingers once again, until the largest pieces of butter are approximately the size of a pea.Drizzle water over the dough and bring together, kneading 3 to 4 times. Note: you may not need to use all the water depending on where you live so use a little at a time until it comes together.Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 30 minutes.