Rustic Galette Dough Recipe
Ingredients:
- 1 1/2 C all purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 4 tbsp of ice cold water
- 1 1/2 sticks of cold unsalted butter cut into cubes
FOR THE FOOD PROCESSOR:
- add the flour, sugar and salt to combine just a few pulses is all that is needed
- Add the cold butter cubes and pulse until coarse and there are some pea size pieces of butter. Add 4 tablespoons of cold water and pulse until the dough is beginning to form shape and comes together. If it appears to dry add more water on teaspoon at a time.
FOR PASTRY CUTTER INSTEAD OF FOOR PROCESSOR:
- In a large bowl add the flour, sugar and salt and whisk until combined
- Add the cubed butter
- Using a pastry cutter work the butter into the flour mixture until it is coarse and there are some pea size pieces of butter
- Empty the ingredients onto you counter top, make a well in the center and add the cold water.
- With your hands mix with your fingertips until the dough holds together, it is not a sticky dough. If the dough does appear to be too dry then add more cold water one teaspoon at a time.
Now that the dough is complete form it into a ball and wrap it in plastic wrap then press down on it to form a disc and wrap it again in more plastic wrap. It’s best to put the dough in the refrigerator for at least 30 minutes however, the dough can be used right away. After you take the dough out of the refrigerator unwrap it and on a floured surface roll the dough into a circle. This will make a 9 1/2” galette. Once it is rolled out place the dough on a cookie sheet lined with parchment paper and fill it with any sweet or savor food you choose. Made sure that the filling is in the middle of the dough then fold the edges around the mixture giving it about a 1” border and brush the dough with an egg wash. Then sprinkle sugar over the dough if you’re doing something sweet. In a preheated over of 375 degrees bake your galette for 25-30 minutes or until the crust is golden brown.
