Galette Dough
Not just a galette dough. We've used this dough for tarts &
pies as well, both sweet and savory. Add a tablespoon of sugar
for sweet doughs. Adapted from
Yvette van Boven's
peach tart in her book Homemade Summer.
Ingredients
- 175g APF (1½ cups)
- ¼ t salt
- 4 oz butter (one stick), cut into small cubes. Keep it really cold.
- ¼ cup sour cream (crème fraîche or yogurt works here too)
- ¼ cup ice water
- ~2 T lemon juice
- Optional egg yolk for brushing onto the dough
Method
- In a small mixing bowl, mix the sour cream, water &
lemon juice together & place the bowl in the kool-a-rator
for now.
- In a large mixing bowl, add flour, salt & cubed butter.
Leaf the butter in your hands until you get get a
shaggy/mealy mix.
- Add the wet mix from the kool-a-rator into the dough.
Using a spatula scrap the bowl & turn the dough in on itself
until the flour absorbs the liquid. It's going to be sticky.
Dont over mix you want a shaggy dough.
- Turn this out onto a lightly floured surface. Dust the
top of the dough with flour as well. Working quickly to keep
the butter cold, make a cohesive mass & roll the dough out
long in one direction. Fold it back onto itself in thirds
like you would a letter into an envelope. Repeat two more
times. We're creating those flakey layers here. More layers
more flakes, but you cant let the butter get warm, or the
whole plan goes to hell.
- Form the dough into a small disk a couple inches think.
Wrap in wax paper or plastic & stick in the fridge for 20
minutes. Wrap in plastic if you're using the next night.
- Remove dough from kool-a-rator & roll out into a ~14"
disk for a galette.
- Place filling of choice into middle of galette dough.
Fold the sides onto the filling leaving a small hole (~2"-3")
in the middle for steam to escape.
- Brush an egg yolk mixed with a splash of water onto the top
to help browning (optional).
- Bake for at least 30 mintues at 425° or until golden brown.