Galette Dough Recipes

GALETTE DOUGH

Steps:

• To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
• Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
• At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.
• Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
• Take it out of the fridge 10 minutes before you are ready to roll it out.
• Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.
• Place your filling (depending on the recipe you are using) on top slightly mounting in the middle, leaving a 3-inch border around the edges.
• Roll the sides of the dough overlapping as you go around and pleating the dough.
• Brush the edges of the dough (the outer crust) with egg yolk.
• Bake according to the instructions of the recipe you are using.

GALETTE DOUGH

Steps:

• Lay roughly three quarters of butter on a parchment-lined baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.
• Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
• Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.
• Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Form dough into a disk and wrap in plastic. Roll out dough, still wrapped in plastic, to a 1/2-inch-thick disk. Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.

GALETTE DOUGH

Steps:

• Tips before getting started: The ice water must have ice in it. The butter must be cut into small pieces.
• To make the dough: Stir the yogurt and the ice water (strained of ice) together in a small bowl and set aside.
• Put the flour, cornmeal, sugar and salt in a large bowl, tossing them once or twice.
• Work the butter into the flour mixture aiming for pieces that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.
• Sprinkle the yogurt/water mixture over the dough, one tablespoon at a time.
• With your hands, gather the curds of dough together. The dough will be soft. Do not overwork the dough. Divide the dough in half and shape into a disk. Wrap in plastic and refrigerate at least two hours or freeze up to one month.
• To bake:
• Preheat oven to 400. Line a baking sheet with parchment. Put dough on a lightly floured work surface and roll in into an 8 - inch circle about 1/8th inch thick. If it's sticky, throw a little extra flour on it, your hands and the rolling pin. Transfer dough to baking sheet.
• Top with any combination of sweet or savory ingredients. Leave a 2-3 inch border un-topped. Fold uncovered border of dough up over the filling, allowing the dough to pleat as you work your way around the galette. The dough will "pleat" and fall naturally. Let it.
• If you're preparing a sweet or dessert galette, brush the crust with an egg wash and sprinkle with sugar just before baking.
• Bake 35 to 40 minutes or until pastry is golden and fruits are bubbly. Transfer baking sheet to a cooling rack and let stand ten minutes or so. Slide galette on to a serving dish. Serve warm or room temperature.

RUSTIC FRUIT GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
• Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

GALETTE DOUGH

Steps:

• For either dough: mix the dry ingredients in the bowl of your food processor, or in a large bowl.
• Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks.
• Add the ice water (in the savory dough, the ice water and the olive oil) all at once and mix just until the dough starts to come together.
• Gather the dough in your hands and shape into a disk- don't worry if you see large streaks of butter- they are supposed to be there.
• Wrap in plastic wrap and chill for at least an hour before rolling out.

FRUIT GALETTE

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
• Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

FAVORITE APPLE GALETTE

Steps:

• Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
• Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
• Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

SAVORY GALETTE DOUGH

Steps:

• In a medium bowl, combine the flour, salt and the pepper.
• Cut in the butter, using your fingers or a pastry cutter, until the mixture resembles coarse cornmeal -- work very quickly so that the butter does not become too warm.
• Add the ice water and press the dough gently until it JUST comes together -- DO NOT overmix--it's okay if there appears to be unmoistened flour.
• Spread a sheet of plastic wrap over a flat surface and turn the dough out onto it.
• Grip the ends of the plastic wrap and pull them together, towards the center, so that the wrap presses the dough together.
• Wrap the dough into a ball and refrigerate it for at least 30 minute (At this point, the dough can be wrapped a second time and stored in the freezer for up to 3 months.
• To make the pastry, cut the dough into 2 or 8 equal pieces, depending on whether you will make large or individual galettes.
• Set the dough on a floured work surface and use the palm of your hand to pat it flat.
• Using a rolling pin, roll the dough into a circle about 1/8-inch thick. Large galettes should be about 14 inches in diameter - small galettes should be about 6-8 inches in diameter.
• Set the dough on a baking sheet covered with parchment paper and keep chilled until ready to fill. (The dough can also be frozen after it has been rolled; be sure to wrap it tightly.).
• Fill with whatever your heart desires and bake in a 400ºF oven for about 35-40 min, depending on what you fill it with. The pastry should be nice and golden brown.
• **Variation: For sweet galettes, use 1/4 tsp salt and add 1 tsp sugar at the same time.