When food author Michele Anna Jordan’s students tell her they can’t make dough, she often uses this recipe to teach them how. “It’s mostly lack of confidence that gets in the way of a good dough. As long as you use chilled butter, cold water and don’t overwork the mixture, you should have excellent results every time.” says Michele.
Use this recipe for Michele’s Tomato Galette with Bacon.
For sweet galettes, see the variation at the end of this recipe.
Variation: For sweet galettes, use 1/4 teaspoon salt and add 1 teaspoon sugar at the same time.
- Yield: 2 large or 8 small Galettes
Delicious galette dough that can be adapted for sweet or savory recipes
- 2 cups flour all-purpose flour
- 3/4 tsp Kosher salt
- 1 tsp black pepper fresh ground
- 6 ounces butter unsalted, cold
- 1/2 cup water ice cold
- In a medium bowl, combine the flour, salt and and the pepper, if using. Cut in the butter, using your fingers or a pastry cutter, until the mixture resembles coarse cornmeal; work very quickly so that the butter does not become too warm. Add the ice water and press the dough gently until it just comes together; do not overmix–it’s okay if there appears to be unmoistened flour. Spread a sheet of plastic wrap over a flat surface and turn the dough out onto it.
- Grip the ends of the plastic wrap and pull them together, so that the wrap presses the dough together. Wrap the dough into a ball and refrigerate it for at least 30 minutes. (At this point, the dough can be wrapped a second time and stored in the freezer for up to 3 months.)
- To make the pastry, cut the dough into 2 or into 8 equal pieces, depending on whether you will make large or individual galettes.
- Set the dough on a floured work surface and use the palm of your hand to pat it flat. Using a rolling pin, roll the dough into a circle about 1/8-inch thick. Large galettes should be about 14 inches in diameter; small galettes should be about 6 to 8 inches in diameter.
- Set the dough on a baking sheet covered with parchment paper and keep chilled until ready to fill. (The dough can also be frozen after it has been rolled; be sure to wrap it tightly.)
- Course: Entrée
Tags: Michele Anna Jordan