LIVE

This dough is best made by hand, but it can also be started in a food processor.Plus: More Dessert Recipes and Tips

Lindsey Shere
March 2001

Gallery

Recipe Summary

Yield:
Makes enough for one 10-inch galette
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix the flour with the sugar and salt. Using a pastry blender or your fingers, cut in half of the butter until the mixture resembles coarse meal. Cut in the remaining butter until the largest pieces are the size of lima beans. Drizzle the water over the dough and stir until moistened. Gather up the dough and knead it 2 or 3 times. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.

    Advertisement

Serve With

Advertisement