Yield: Yields enough dough for two galettes about 11 inches in diameter.
Freeze any unused dough well wrapped in plastic; defrost the frozen dough in the refrigerator for a day before using it.
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Stupidly easy to make in a food processor - this recipe convinced me that making crusts is something I do well! Now I whip up random fruit tarts all summer long with this recipe and they have earned me a reputation for tasty, flaky crust. I love this and the cornmeal savory dough from the same article.
Very easy to make with a nice, buttery flavour. I prepared the dough in a stand mixer with no problems. I used this dough twice last summer for tarts filled with fresh peaches and blueberries. Delicious.
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