Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sweet Galette Dough

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.


  • 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.


Rate or Review

Reviews (5 reviews)

  • rsoffa | 02/19/2013

    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.

  • tinybites | 10/18/2011

    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.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial