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Epicurious

Galette Pâte Brisée

Recipe information

  • Yield

    Makes enough for 1 galette

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
8 ounces (2 sticks) chilled unsalted butter
1/2 cup ice water

Preparation

  1. In the bowl of a food processor fitted with the metal blade, pulse the flour and salt. Add the butter; pulse until the mixture resembles coarse meal, about 15 seconds. With the machine running, add the water in a slow, steady stream; process until the dough just holds together. Turn out onto a piece of plastic wrap, and flatten into a disk; wrap well. Chill at least 1 hour in the refrigerator.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsTartDessertPieGaletteFrenchEuropeanSnackVegetarianNut FreeMake Ahead5 Ingredients or FewerNo-CookFood ProcessorCookbooks
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