EASY GALETTE DOUGH RECIPE RECIPES

GALETTE DOUGH RECIPE - LINDSEY SHERE | FOOD & WINE

Galette Dough Recipe - Lindsey Shere | Food & Wine image

This dough is best made by hand, but it can also be started in a food processor.Plus: More Dessert Recipes and Tips

Provided by Lindsey Shere

Yield Makes enough for one 10-inch galette

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
1/2 teaspoon sugar
Pinch of salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water

Steps:

In a bowl, mix the flour with the sugar and salt. Using a pastry blender or your fingers, cut in half of the butter until the mixture resembles coarse meal. Cut in the remaining butter until the largest pieces are the size of lima beans. Drizzle the water over the dough and stir until moistened. Gather up the dough and knead it 2 or 3 times. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.

GALETTE DOUGH | MARTHA STEWART

Galette Dough | Martha Stewart image

Provided by Martha Stewart

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Yield Makes enough for 1 galette

Number Of Ingredients 5

Ingredients

2 sticks cold unsalted butter, cut into small pieces
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1/2 cup ice water

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.

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