Servings: 9 inch galette
Calories: 1594kcal
Equipment
- food processor or pastry cutter
Ingredients
- 1½ cups all purpose flour
- ½ tsp sugar
- ¼ tsp kosher salt
- 9 tbsp cold, unsalted butter cut into 1/2 inch pieces
- 4 to 5 tbsp ice water
Instructions
If Using a Food Processor
- Pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Add 4 Tbs. of the water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and pulse until the dough just comes together.
If By Hand
- Whisk the flour, sugar, and salt together in a large bowl. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it looks like coarse meal with some pea-size pieces. Form a well in the center and add 4 Tbs. of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If it is too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
Both Methods
- Turn the dough out onto a floured surface and gently knead into a rough disc. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days before rolling out. (Dough can also be frozen for up to 2 months then thawed in the refrigerator before rolling it out.)Let the dough sit at room temperature until pliable, 10 to 15 minutes, before rolling it out.
Notes
Yield: dough for one 9 inch galette.
Nutrition
Calories: 1594kcal | Carbohydrates: 145g | Protein: 20g | Fat: 104g | Saturated Fat: 65g | Cholesterol: 271mg | Sodium: 602mg | Potassium: 201mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3149IU | Calcium: 58mg | Iron: 9mg
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