galette crust

A delicious galette starts with a buttery galette crust. This is my go-to galette dough recipe that I use for both sweet and savory galette recipes.

Galette Dough

salt

(142.5 gr.) cold unsalted butter,

water

To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.

Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.

At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does. 

Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.

Take it out of the fridge 10 minutes before you are ready to roll it out.

Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet. 

Place your filling (depending on the recipe you are using) on top slightly mounting in the middle, leaving a 3-inch border around the edges.

Roll the sides of the dough overlapping as you go around and pleating the dough.

Brush the edges of the dough (the outer crust) with egg yolk.

Bake according to the instructions of the recipe you are using.

Learn how to make galette dough with my foolproof method. Give this quick video a watch to make the best galette dough recipe with only 4 ingredients.

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Galette Dough Recipe

This rustic French pastry is easy to make using butter, ice water, all-purpose flour, and salt. This dough works with both sweet and savory galette recipes.

How to Make Galette Dough

all-purpose flour

sugar

table salt

unsalted butter (cubed)

milk

In a medium bowl, stir together the flour, salt, and optional sugar (use sugar for sweet galettes and omit for savory galettes). Using a pastry cutter or your fingers, cut in the cubes of butter until they are crumbly and pea sized.

Mix in the ice cold water one tablespoon at a time, stirring with a spoon until a cohesive ball of dough forms. It is ready when the dough can hold together on its own but it will still have some crumbly pieces.

Wrap the dough in plastic wrap or foil and let rest in the fridge for 30 minutes. This allows the dough to hydrate and the butter to chill.

Remove the dough from the fridge. On a baking mat or lightly floured surface, roll out the dough until it is roughly 12x12 inches. It does not need to be a perfect circle.

Transfer the dough to a parchment paper lined baking sheet (parchment paper is optional but makes cleanup easier). Place the filling in the center, leaving two inches of dough uncovered around the outside.

Fold the dough in over just the edge of the filling, pinching overlapping edges together as needed. This keeps the filling from spilling out during baking.

Optional egg wash: Make an egg wash by whisking together one egg yolk with 1 tablespoon milk (water works in a pinch). Brush it on the edges of the galette crust before baking. This results in a more golden and crispy crust.

Bake at 425F for 25-30 minutes, until the crust is golden and the filling is bubbling. Let the galette cool on a cooling rack for at least an hour before slicing.

https://content.jwplatform.com/videos/KNbMbmom.mp4

This easy galette dough guide is perfect for beginner bakers because galette crust is like a rustic, more-forgiving pie crust. You can use this recipe for sweet and savory galettes.

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Top 2 galette crust recipes from across the web

The most viewed galette crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Galette Dough

How to Make Galette Dough

The most viewed galette crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine