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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Units: US | Metric
- 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
- 1For either dough: mix the dry ingredients in the bowl of your food processor, or in a large bowl.
- 2Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks.
- 3Add 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.
- 4Gather 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.
- 5Wrap in plastic wrap and chill for at least an hour before rolling out.
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Nutritional Facts for Galette Dough
Serving Size: 1 (730 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3051.6
- Calories from Fat 1853
- Total Fat 205.9 g
- Saturated Fat 108.2 g
- Cholesterol 426.7 mg
- Sodium 2663.1 mg
- Total Carbohydrate 270.1 g
- Dietary Fiber 11.0 g
- Sugars 17.9 g
- Protein 34.9 g