Go Back

How To Make a Galette

Recipe makes approximately (2) 9-inch round galettes.
PREP TIME: includes chilling/refrigeration time.
Prep Time1 hr 15 mins
Cook Time40 mins
Total Time1 hr 55 mins
Course: Breakfast or Brunch
Cuisine: French
Keyword: baking, freeform, galette, mushroom tart, pie

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons sea salt
  • 2 sticks (one cup) very cold unsalted butter cubed
  • 3/4 cup very cold ice water
  • 1 egg beaten for egg wash

Instructions

  • Using your food processor, combine the flour, salt and butter and pulse for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces or specks of butter in it.
  • Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything, divide the dough in half and shape into 2 mounds. Wrap individually with plastic wrap and place into the refrigerator to chill for at least 30 minutes to one hour.
  • Once chilled and ready to use, remove the pastry dough balls from the refrigerator, transfer to a lightly floured work surface and, using your rolling pin, roll it out to a circle (roll to whatever size you desire keeping in mind you will fold over the outer edges of the crust to form the galette, leaving a 2-inch border all around.) Using your rolling pin, transfer the rolled out pastry dough to your baking sheet. Make sure you are assembling the galette on your baking sheet, otherwise it will be difficult to transfer it after the filling is in.
  • Fill it (check out some of the recipes below) with your filling, fold over the dough edges, brush with egg wash or heavy cream and bake it at 400 degrees for about 35 to 40 minutes, or until the crust is a lovely golden brown and is cooked completely. 

Notes

The dough can be made ahead of time, covered tightly and refrigerated for up to 3 days. When ready to use, simply follow the instructions above. You can also freeze the dough for up to 3 months. When ready to use, thaw overnight in the fridge and then follow the above instructions.
 
A baked galette also freezes well for up to 3 months. Thaw overnight in the fridge and then re-heat/re-bake in the oven.