Galette Dough

"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."
 
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Ready In:
10mins
Ingredients:
12
Yields:
1 galette
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ingredients

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directions

  • 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.

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