The flakiest, tastiest galette crust. It’s a short crust but crispier, buttery yet crunchy. The secret to flakiness is to keep the butter from melting into the dough, we almost want to see the butter in the dough.
The flakiest, Tastiest Galette Crust
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
The flakiest, tastiest galette crust. It’s a short crust but crispier, buttery yet crunchy. 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 for the crust:
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.
Notes
Bake at 220C for 25-30 minutes until golden.
Based on a recipe by @inagarten