Galettes
A quick dough recipe that works for savory or sweet galettes.
Servings: 1 large or 2 small galettes
Ingredients
- 1 C all purpose flour
- 1 C whole-wheat flour or use 2 C all-purpose flour
- 1 tsp Kosher salt
- 3/4 C (1 ½ sticks) chilled, unsalted butter cut into pieces (e.g. Earth Balance brand)
- 1 Tbsp apple cider vinegar or sub white distilled vinegar
- Galette fillings of choice sweet or savory
Instructions
- Combine flours and salt in a food processor. Add cold, cubed butter and pulse until the mixture resembles medium-grind cornmeal, with a few pebble-sized pieces of butter remaining.
- Transfer mixture to a bowl. Add vinegar and ¼ cold water. Mix with a fork until everything just comes together. Gently knead the dough with your hands until no dry bits remain. Not overworking your dough is key to a flaky crust.
- Shape the dough into a disk, cover with plastic wrap, and transfer to the refrigerator. Chill for at least 30 minutes before rolling out.
- At this time, prepare your filling ingredients, if needed. See notes for some filling ideas.
- Preheat oven to 425F. Remove the chilled dough from the refrigerator, unwrap the plastic, and roll out into a 14" circle (try to aim for around ⅛" thickness).
- Transfer the rolled-out dough onto a baking tray. Top with fillings of choice (refer to the tips in the above blog post).
- Bake for 30-40 minutes, until crust is golden brown and crisp, and the filling is cooked through.
Notes
- Leftovers make excellent galette fillings! Try adding leftover casseroles (e.g. Shepherd's Pie), stews (e.g. Gumbo), curries (e.g. Palak paneer/tofu or coconut green curry), or pudding (e.g. coconut cream) and sliced fruit for a dessert galette, making sure to balance the liquid content of the filling with dry/absorbant ingredients (e.g. breadcrumbs/rice for savory, graham crackers/tea biscuits for sweet).
- Check out Bon Appetit's list for some from-scratch galette filling ideas.