Sweet Galette Dough
by David Lebovitz
Freeze any unused dough well wrapped in plastic; defrost the frozen dough in the refrigerator for a day before using it.
Yields enough dough for two galettes about 11 inches in diameter.
To learn more, read the article:
Free-Form Rustic Tarts
11-1/4 oz. (2-1/2 cups) all-purpose flour
2 Tbs. sugar
1/2 tsp. salt
8 oz. (16 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
5 oz. (about 2/3 cup) ice water
In a large bowl, mix together the flour, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together (if using a stand mixer or a food processor, be especially careful not to overmix the dough). Gather the dough with your hands -- don't worry if you see streaks of butter -- and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour.
From Fine Cooking 40
, pp. 68-73
