Galette Dough
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 information
Yield
makes enough for one 12-inch (30-cm) galette
Ingredients
Preparation
Step 1
In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, sugar, and salt. Add the chilled butter cubes and mix until the butter is broken into pieces about the size of large corn kernels. Don’t worry if a few pieces are in larger, rough chunks; they will make the dough nice and flaky.
Step 2
Add the ice water all at once and continue mixing just until the dough begins to hold together.
Step 3
Shape the dough into a 5-inch (13-cm) disk, wrap it in plastic wrap, and refrigerate until chilled and firm, at least 30 minutes. Use as directed in the recipe.
Storage
Step 4
The disk of dough can be refrigerated for up to 2 days or frozen for up to 1 month.
tip
Step 5
This dough can be used to create a rustic tart using almost any type of fruit. Cut 3 pounds (1.5 kg) of fruit such as nectarines, apricots, plums, or peeled pears or peaches into 1/2-inch (1.5-cm) slices. Roll out the galette dough according to the directions for Apple-Frangipane Galette (page 89), and transfer to a parchment paper–lined baking sheet. Top with the fruit, leaving a 2-inch (5-cm) border. Fold the edges over the fruit, sprinkle with 1/4 cup (60 g) sugar and bake in a 375°F (180°C) until the fruit is tender and the crust is deep golden brown, about 1 hour.
