Basic Galette Dough
Pie crusts can be intimidating. The threat of mushy, under-cooked undersides and the fear of rolling out concentric dough has kept many people from trying their hand at this pastry classic. Enter the galette. Galettes have all the flavor of pies but are far more low key. No blind baking and no tedious crust crimping. They are like that dinner guest who always knows what to say and gets along with everyone.
Please note that this recipe yields two crusts. I usually bake one off on the same day that I assemble the dough and refrigerate or freeze the other. Knowing that I have a ball of galette dough waiting patiently for me to transform makes me feel rich.
INGREDIENTS
1 ½ c (180g) all purpose flour
½ c (55g) whole wheat flour + extra for dusting
1 tsp salt
12 Tbsp (170g) cold, unsalted butter, cubed
½ c (100ml) ice water
1 egg yolk
1 tsp apple cider vinegar
DIRECTIONS
Add flours and salt to a large bowl and mix.
Add butter and using a pastry cutter or a fork, work the butter into the flour. You should end up with pea sized flakes. Try to work quickly so that the butter doesn’t become soft.
Add ice water, egg yolk and apple cider vinegar. Mix until just combined and then form 2 equal sized discs. Cover and set aside in the refrigerator for at least 30 minutes.
Heat the oven to 375°F (190°C).
After the dough has rested, roll out on a floured surface into a concentric circle. The edges will be a bit rough and uneven, which is normal. Transfer to a large cookie sheet.
Spread filling of choice evenly over dough, leaving 1 ½-2” (4cm-5cm) of the perimeter dough uncovered.
Fold over the edges of the dough to enclose filling.
Transfer to the oven and bake for 25-30 minutes until the crust is lightly browned.
Set aside to cool for a few minutes before cutting into wedges.
Yield: 2 crusts
NOTES
The key to a tender, flaky crust is to not overwork the butter into the flour. When you are rolling the dough out it should look similar to a slab of marble. Resist the urge to fully incorporate all the crust ingredients.
You can easily make this crust in a food processor.