Galette Pastry Dough Recipe

Galette pastry dough rolled out into an oval shape on a piece of parchment on a baking sheet with dusted flour and a rolling pin.

Galette Pastry Dough Recipe

Stop buying that store-bought dough and make this easy galette pastry dough recipe. Four simple ingredients with flaky, buttery results.

Prep Time15

Cook Time30

Chill Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 250kcal

Author: Morgan Peaceman

Equipment

box grater
large mixing bowl
spatula

Ingredients

180 g All Purpose Flour ~ 1 ½ cups
10 tablespoon Butter cold
2 tablespoon Sugar
8 tablespoon Ice Water

Instructions

In a large bowl, combine the flour, sugar, and salt, then grate the cold butter directly into the flour.
Using your fingers, combine and fold the butter into the flour until it looks like coarse meal and pea-size.
Add 4-5 tablespoons of the ice water into the butter and flour mixture. Knead the dough with the palm of your hand until the dough comes together.
Form the dough into a large ball and wrap the dough in cling wrap. Press down into the dough to form a thick disk. Set in the fridge to chill for up to 50-60 minutes before use or wrap and place in a plastic bag and store in the freezer for future use.

Notes

Work methodically and quickly so that the butter does not get too warm as you grate it. The butter needs to stay as cold as possible so that it does not melt out of the dough as it bakes.

To lessen the risk of the butter getting too warm too quickly, leave the butter in the fridge until the last possible moment you need it.

When mixing the dough together, use a spatula to start, then knead gently with your palm.

It does not need to be completely kneaded together; there can be a few shaggy pieces of dough. If you set the dough in the fridge for at least an hour, the dough will hold together.

Use a well-floured surface when rolling out the dough so that it doesn't stick to the countertop. I also suggest rolling out on a floured large cutting board.

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