Best Galette Dough Recipes

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GALETTE DOUGH



Galette Dough image

Provided by Martha Stewart

Time 1h25m

Yield Makes enough for 1 galette

Number Of Ingredients 5

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.

SAVORY GALETTE DOUGH



Savory Galette Dough image

Michele (our teacher) says this is the easiest dough to make! This is the dough she teaches someone who SWEARS they can't make dough. It is easy and boosts confidence. As long as you use chilled butter, cold water and don't overwork the mixture, you should have excellent results every time. I can say it TASTES GREAT, because I did get to eat some!! This recipe will make 2 large or 8 small galettes.

Provided by SkinnyMinnie

Categories     Breads

Time 1h15m

Yield 2-8 galettes

Number Of Ingredients 5

2 cups all-purpose flour
3/4 teaspoon kosher salt
1 teaspoon fresh ground pepper
6 ounces butter, cold
1/2 cup ice cold water

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.

Nutrition Facts : Calories 1067.5, Fat 70.2, SaturatedFat 43.9, Cholesterol 182.9, Sodium 1148.1, Carbohydrate 96.1, Fiber 3.6, Sugar 0.4, Protein 13.8

GALETTE DOUGH



Galette Dough image

A galette is nothing more than a free-form tart. You roll the dough out round, transfer to parchment paper, put the filling in the center leaving a 2" border, then fold the border dough up over the edge. It doesn't have to be pretty - it's RUSTIC. I love these types of tarts - they are fast and easy and casual. You can do savory or sweet fillings.

Provided by P48422

Categories     Dessert

Time 10m

Yield 1 galette

Number Of Ingredients 12

5 ounces all-purpose flour (1 1/4 c.)
1 tablespoon sugar
1/4 teaspoon kosher salt
4 ounces unsalted butter, cut into cubes and chilled
2 1/2 fluid ounces ice water
5 ounces all-purpose flour (1 1/4 c.)
1 1/2 ounces fine yellow cornmeal (1/3 c.)
1 teaspoon sugar
1 1/4 teaspoons kosher salt
3 ounces unsalted butter, cut itto cubes and chilled
3 tablespoons olive oil
2 fluid ounces ice water

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.

Nutrition Facts : Calories 3051.6, Fat 205.9, SaturatedFat 108.2, Cholesterol 426.7, Sodium 2663.1, Carbohydrate 270.1, Fiber 11.1, Sugar 18, Protein 34.9

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