Galette Dough
This recipe from Deborah Madison's wonderful cookbook, Vegetarian Cooking for Everyon) makes enough dough for one large galette or twelve 3-inch turnovers.
You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.
-- print recipe --Galette Dough
Ingredients
1. Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks.
2. Sprink the ice water over the top by the tablespoon and toss with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate if the butter feels soft at all.
3. To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8 inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides, then unfold it - it should be larger than the pan (as you'll be folding it in on itself once it's filled).
4. Add the filling (fruit or vegetables) according to the recipe, leaving a border 2-4 inches wide. Fold the edges of the dough over the filling, overlapping them as you go. Depending on how much of the edge you have left, the galette will be partially or completely covered, almost like a two-crust pie.
5. Brush the top with melted butter (it will take about a tablespoon) or an egg beaten with milk or a little cream. If you're making a dessert galette, sprinkle the top with sugar (about 2 tablespoons).
6. Bake according to the recipe instructions.
Ingredients
- 2 cups all-purpose or whole wheat pastry flour
- 1/2 tsp salt
- 1 tbsp sugar
- 12 tbsps cold, unsalted butter, cut into small pieces
- 1/3 to 1/2 cup ice water, as needed
1. Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks.
2. Sprink the ice water over the top by the tablespoon and toss with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate if the butter feels soft at all.
3. To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8 inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides, then unfold it - it should be larger than the pan (as you'll be folding it in on itself once it's filled).
4. Add the filling (fruit or vegetables) according to the recipe, leaving a border 2-4 inches wide. Fold the edges of the dough over the filling, overlapping them as you go. Depending on how much of the edge you have left, the galette will be partially or completely covered, almost like a two-crust pie.
5. Brush the top with melted butter (it will take about a tablespoon) or an egg beaten with milk or a little cream. If you're making a dessert galette, sprinkle the top with sugar (about 2 tablespoons).
6. Bake according to the recipe instructions.
You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.
0 Response to "Galette Dough"
Post a Comment