The easiest and flakiest crostata or galette dough! This is based on a recipe by @inagarten. The secret to flakiness is to keep the butter from melting into the dough, we almost want to see the butter in the dough.
Crostata or Galette Dough
Prep time:
Cook time:
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- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
The easiest and flakiest crostata or galette dough! This is based on a recipe by @inagarten. The secret to flakiness is to keep the butter from melting into the dough, we almost want to see the butter in the dough.
INGREDIENTS
Ingredients for the crust:
- 1 cup plain flour, (or mix plain and whole meal)
- 110grs unsalted butter, chilled and cubed
- ½ tsp fine salt
- 3 tbsp ice cold water
METHOD
- 1)
Start by placing the salt and the flour in the bowl of a food processor fitted with a blade attachment.
- 2)
Pulse to mix, then add the cubes of butter. Shake the bowl to coat the cubes with flour then start pulsing until the butter is the size of small peas.
- 3)
Add the icy water in one go while pulsing and stop before the dough becomes a ball.
- 4)
Tip onto a floured surface and briefly shape into a disc.
- 5)
Cover in cling and chill for a minimum of an hour.
- 6)
Use it to make an 11” galette, fill it with your choice of veggies and cheeses.
- 7)
Bake at 220C for 25-30 minutes until golden.
Notes
What would you fill your galette with? This was filled with caramelized leeks with thyme and goats cheese and topped with tomatoes.