Galette Dough

Name: Galette Dough
Yield: makes enough for one 12-inch (30-cm) galette
Ingredients: 1 1/2 cups (210 g) all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 cup (4 ounces/115 g) unsalted butter, cut into 1-inch (3-cm) cubes and chilled; 6 tablespoons (90 ml) ice water

December 9, 2011

Anyone intimidated by making dough will quickly get over it in the 3 minutes that it takes to make this one. It’s very easy to put together, very forgiving, and almost impossible to botch. Any flaws, cracks, or imperfections are part of its rustic charm, although I’m confident that even the most inexperienced baker will master it with the very first try. It will likely become your favorite dough to use for any number of open-faced fruit tarts. This recipe can be doubled—an extra disk is good to have on hand in the freezer for later use.

Recipe notes

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