Galette Dough
User Reviews
5
Galette Dough
Description
The Galette Dough recipe starts by pulsing flour and salt with cold cubed butter until the mixture resembles small clumps. Gradually adding ice-cold water brings the dough together without warming the butter. The addition of a large egg yolk adds richness and tenderizes the crust. The dough is formed into a disk, chilled for at least an hour to rest and solidify the butter, then rolled out to a 12-inch circle.
The technique of folding the dough's edges over the filling creates the traditional rustic galette shape. This dough is versatile, suitable for various fillings depending on the recipe, and its texture is flaky yet tender due to the cold butter integration. Preparing it in advance and chilling improves handling and final crust quality.
This recipe makes one galette crust and involves about 10 minutes of active mixing plus chilling time. Flour is used at all stages to prevent sticking during rolling out.
Ingredients
- 1 ½ cups all-purpose flour 213 gr., more for dusting surfaces
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter 142.5 gr., cold, cut into small cubes
- 4-5 tablespoons water ice-cold
- 1 egg large, yolk
Instructions
- 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.
Notes
- Prep time includes 10 minutes for mixing and at least 60 minutes of chilling in the refrigerator.
- This recipe yields enough dough for one galette.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1galette dough
Amount Per Serving
Calories 1744 kcal
% Daily Value*
| Calories | 1744kcal | 87% |
| Carbohydrates | 144g | 48% |
| Protein | 23g | 46% |
| Fat | 120g | 185% |
| Saturated Fat | 74g | 370% |
| Cholesterol | 496mg | 165% |
| Sodium | 1194mg | 50% |
| Potassium | 201mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 3758IU | 75% |
| Calcium | 85mg | 9% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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