Dorie Greenspan’s Galette Dough
  • 1½ cups (204 grams) all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon fine sea salt
  • 1 stick (8 tablespoons; 4 ounces; 113 grams) very cold unsalted butter, cut into 16 pieces (frozen butter is good here)
  • ¼ cup (60 ml) ice water)
  1. To make the dough: Put the flour, sugar and salt in a food processor and pulse a couple of times to blend. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut into the flour. At first you’ll have a mixture that looks like coarse meal and then, as you pulse more, you’ll get small flake-sized pieces and some larger pea-sized pieces too. Add a little of the ice water and pulse, add some more, pulse and continue until all of the water is incorporated. Now work in longer pulses—about 10 seconds each— stopping to scrape the sides and bottom of the bowl if needed, until you have a dough that forms nice bumpy curds that hold together when you pinch them. Just before you reach this clumpy stage, the sound of the machine working the dough will change—heads-up. Turn the dough out onto a work surface.
  2. To incorporate the butter more evenly and to catch any dry ingredients that might have escaped mixing, separate small amounts of dough from the pile and use the heel of your hand to smear each piece a few inches across the counter. In French this is called fraisage, and it’s the ideal way to finish blending a dough.
  3. Gather the dough into a ball, flatten it into a disk and put it between two large pieces of parchment paper. (You can roll the dough between wax paper or plastic film, but if you use parchment, you’ll be able to bake the galette directly on the bottom sheet of paper—no transferring needed.) Roll the dough, while it’s still cool, into a circle about 12 inches in diameter. Don’t worry about getting the exact size or about having the edges be perfect; when you construct the galette, the edges will be bunched up and pleated and they’ll only look prettier if they’re a bit ragged. The dough will be somewhat thick and that’s fine—you want to have a little heft for a free-form pastry.
  4. Slide the rolled-out dough, still between the papers, onto a baking sheet or cutting board and refrigerate it for at least 2 hours. (Well wrapped, the dough can be refrigerated for up to 2 days or frozen for up to 2 months.)
  5. When you’re ready to use the dough, leave it on the counter for a few minutes, just so that it’s pliable enough to lift and fold without cracking.
Recipe by Bakepedia at