Galette Dough Recipe
Flaky, tender, melt in your mouth galette dough is a dessert nailed every time. For me, this is a perfect galette dough recipe. Although I go between two recipes now or then, I like how this particular dough recipe has that fresh citrusy vibe to it.
Servings: 1 medium
- 1-1/2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 1/4 tsp salt
- 4 oz 8 Tbsp chilled, unsalted butter
- 1-2 Tbsp orange zest
- 3 Tbsp cold milk
- Please read notes above
Place flour, granulated sugar, salt in a medium bowl (or food processor). Mix or pulse all of the dry ingredients a few times until combined. Take out the butter from the refrigerator and roughly chop it up.
Add the butter into the dry ingredients. If you are using a food processor, pulse the mixture until butter is nicely coated with flour and the pieces become the size of peas. If you are using your fingers (as pictured) quickly mix butter with flour and break it down into pea-size pieces. Remember, don’t handle the butter more than it needs to be. You don’t want it to melt.
Add the orange zest and give it a couple of pulses. Pour ice cold milk over flour mixture.
If you are using a food processor, give it a couple of pulses to create incorporated clumps of pastry. If you are using a fork, quickly distribute the milk to create moist clumps of pastry.
Empty the dough from the food processor and stick everything into a ball. Same goes for the hand method. No need to knead the dough, as we are avoiding heating up the butter and melting it.
Gather the pastry into a disc or a ball. Wrap it in a plastic wrap and keep it refrigerated for at least 1 hour before you can use it.