Wednesday, June 12, 2013

Galette Dough

A galette is a free form pie, with the dough folded loosely around the edges, rather than fitted into a pie pan. They sometimes go by the name rustic tart or crostada. They are somehow simpler to make, and terribly attractive when they come out of the oven. You can fill a galette with any mixture you like, as long at it is not too moist. They are wonderful for on-the-fly fruit desserts, especially if you keep dough on hand in the freezer.

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

Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand using a pastry cutter, or use a food processor (with the blade) leaving some pea-sized chunks. Transfer to a bowl.

Sprinkle 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 until ready to use (you may want to take it out a few minutes before rolling it, but it will soften quickly).

Recipe from Deborah Madison's Vegetarian Cooking for Everyone

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