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Galette Dough Ingredients:
Directions:
- Cut butter into 1/8th inch slices.
- Put in freezer as well as the salted water for ten minutes.
- Put flour on workspace, the chilled butter on top. Throw a dusting of flour over butter.
- Use rolling pin to roll the two together.
- Using pastry scrapper or metal spatula fold the sides over the center of the dough.
- Roll and combine four times.
- The butter should retain its flat shape, layering is what you’re after.
- Don’t worry- it isn’t pretty at this point!
- Make a well in the center, pour ice water in.
- It’s going to want to leak out which is fine.
- Scrape the sides of dough over into the well of water and dust with flour to allow you to roll out the dough.
- Throw flour under dough to keep it from sticking while rolling it out.
- Get under the dough and fold it over the other half.
- Roll it out again.
- Repeat 3 or 4 times.
- The dough will look less rough and you should see slices of butter throughout the rectangle of pastry dough.
Fruit
- 1 ripe mango, peeled and sliced into wedges
- 3 ripe plums pitted and sliced into wedges
- Egg wash of 1 yolk with 1 Tbs water
- Coarse sugar for garnish
Assembly and Baking
- Roll out enough dough to cut 2 six inch circles 1/4 inch thick.
- Freeze the rest.
- Dust off excess flour and set on parchment paper on a cookie sheet.
- Arrange mango and plums in the center leaving 3/4 of an inch border.
- Gather the sides up and pinch together all the way around (similar to pie border but flat).
- Brush pastry edges with egg wash and cast sugar over the pastry edge and fruit.
- Bake at 400º for 40 minutes or until brown.
- Place on a cooling rack and serve with ice cream or whipped cream
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