It took us many attempts to master the galette dough — the keys are keeping the butter very cold, not letting it melt, and rolling the dough very-very thin. As the result, we have an incredible crunchy and crumbly crust.
Yields 1 cake
- 200 g of all-purpose flour
- 10 g of coconut sugar
- 3 g of fine salt
- 130 g of buttervery cold
- 100 ml of buttermilk or yogurtvery cold
You will need
- food processor
- container with a lid, about 15×20 cm
- baking paper
- In a food processor, pulse
200 g of all-purpose flour, 10 g of coconut sugar, and 3 g of salt, until combined. You should work fast with this recipe, and never let the butter melt. It’s a good idea to keep the dough in the fridge between the steps.
- Cut the butter into 2 cm cubes, and add it to the flour mixture. Pulse until the butter is mixed with the flour but not fully incorporated into it.
- Pour slowly
100 ml of buttermilkor yogurt into the dough mixture, pulsing until all the buttermilk is absorbed. The dough should look dry and crumbly at this stage, with visible pieces of cold butter.
- Take a container about 15×20 cm, transfer the dough into the container, and gently press to incorporate loose bits. Cover the container, and refrigerate for at least 1 hour or overnight.
Notes & tips
You could make the dough up to two days in advance and refrigerate it.
This recipe is based on Athena Calderone’s “Cook Beautiful” book.