Galette Dough

P4's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 galette

SWEET

• 5 ounces all-purpose flour (1 1/4 c.)
• 1 tablespoon sugar
• ¼ teaspoon kosher salt
• 4 ounces unsalted butter , cut into cubes and chilled
• 2 ½ fluid ounces ice water

SAVORY

• 5 ounces all-purpose flour (1 1/4 c.)
• 1 ½ ounces fine yellow cornmeal (1/3 c.)
• 1 teaspoon sugar
• 1 ¼ teaspoons kosher salt
• 3 ounces unsalted butter , cut itto cubes and chilled
• 3 tablespoons olive oil
• 2 fluid ounces ice water

Directions:

1. For either dough: mix the dry ingredients in the bowl of your food processor, or in a large bowl.
2. Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks.
3. 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.
4. 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.
5. Wrap in plastic wrap and chill for at least an hour before rolling out.