Galette Dough
A galette is a pie for anyone who cannot be bothered with a tin: the filling goes on a rolled round, the edges fold over any old how, and all that untidiness is the point. The dough wants to be flaky rather than short, so the butter stays in large flakes that turn to steam in the oven and prise the layers apart. Cold butter, ice water, quick hands.
- Prep
- 20 min
- Rest
- 2 h
- Total
- 2 h 20 min
- Servings
- 12
- Level
- Easy
- Per serving
- 310 kcal
Ingredients
Makes: About 1.2 kg of dough, two 26 cm galettes
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
200 °C · top and bottom heat, no fan
With a fan: 180 °C
-
Step 1: Slice the butter
Cut the cold butter into thin slices across the block and return it to the fridge while you mix the dry. The colder the butter, the clearer the layers.
-
Step 2: Mix the dry
Combine the flour, sugar and salt in a large bowl. There is very little sugar and it is there for colour rather than sweetness, so this dough works for savoury galettes too.
-
Step 3: Toss in the butter
Add the butter slices and toss by hand so each one is coated in flour. Then flatten them lightly between your fingers — you want coin-sized flakes, not an even crumb.
-
Step 4: Add the water
Add the ice water in stages, stirring with a spatula. Stop as soon as it gathers into a mass: it stays uneven and streaked with butter, which is correct.
-
Step 5: Divide and chill
Halve it, flatten into two discs, wrap and refrigerate for at least 2 hours. The flour takes up the water in that time and the dough stops crumbling.
-
Step 6: Roll it out
Roll one disc on baking paper into a 30 cm round, 4 mm thick. Leave the edge uneven — that unevenness is the galette.
-
Step 7: Fill and bake
Pile the filling on, leaving 5 cm clear, and fold the edge over in overlapping pleats. Brush with egg, scatter sugar and bake at 200 °C for 35–40 minutes until golden.
Tips & variations
-
Tip
The usual defeat is juice leaking through the base. Scatter a spoonful of cornflour or crushed biscuit over the middle before the fruit goes on.
-
Variation
For a savoury galette with vegetables and cheese, simply leave the sugar out. Everything else stays the same.
-
Tip
Give the assembled galette 15 minutes in the freezer before it goes in the oven. Cold butter means taller layers and an edge that holds its shape.
-
Storage
Raw dough keeps three days in the fridge and three months frozen. Freeze the second disc straight away; it will come in useful.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 310 kcal | 3,720 kcal |
| Protein | 4 g | 48 g |
| Fat | 21 g | 252 g |
| Carbohydrates | 27 g | 324 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
