Valentina Ablaev
A homemade galette dough is the perfect pastry to make from scratch. This galette recipe uses only a few simple ingredients to make the perfect dough that can be loaded with a variety of fillings! You can fill your galette with apples, berries, peaches, or even make a savory galette with mushrooms, onions, eggs, and so much more! The variations are endless, and it all starts with the perfect galette dough.
What is Galette Dough?
A galette is a simple French pastry made with a buttery crust that is folded over, creating a rustic, free-form tart. A galette is very similar to a classic pie crust, made with flour, cold butter, and ice water, resulting in an iconic flaky crust. Unlike a traditional pie, a galette is baked directly on a sheet pan and folded around the filling, creating its signature rustic appearance. A galette is also far more forgiving than a pie and bakes much faster.
Galettes – The Perfect Pastry
Making a galette pastry from scratch is the perfect pastry, as it is both impressive and simple. Make a sweet mixed-berry galette for dessert, or even a savory mushroom galette. You can’t go wrong with this simple galette dough.
Why You’ll Love This Recipe
- Simple ingredients. Making this galette from scratch is so simple, you likely already have everything you need on hand!
- So many variations. A galette is the perfect pastry to load up with whatever you have on hand! Have apples that need to be used? Make an apple filling! Blueberries sitting in the back of the freezer, perfect, use them to make a blueberry galette.
- Easy assembly. Building this galette is so simple and hard to mess up!
How Is Galette Dough Different From Pie Crust?
- No pie dish required. A galette is made on a flat baking sheet rather than a pie dish.
- More forgiving than pie crust. A galette is hard to mess up, as the folds don’t need to be perfect.
- Faster assembly. If you’ve ever made pie dough from scratch, you’ll know it requires intricate rolling out and shaping, while a galette is so simple.
Ingredients for Easy Galette Dough
- Flour – All-purpose flour makes the process extra simple for this galette.
- Salt – A little salt helps flavor the dough and make it extra tasty.
- Sugar – This crust uses just a touch of sugar, giving it the perfect amount of sweetness, without being overly sugary. This makes the crust perfect for both savory and sweet pies.
- Butter – Cold unsalted butter is the key to the perfect galette dough.
- Water – Using ice-cold water is the key to the perfect crust.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A pastry cutter makes mixing up the dough extra easy and eliminates the need for a food processor!
- A 9×13” baking sheet is all you need for baking up this galette crust.
Sweet Galette Dough Fillings
There are so many options for a sweet galette filling! Most sweet fillings are made with fruit, sugar, and cornstarch to prevent the galette from getting soggy.
- Apple cinnamon – Use our apple pastry filling to create the perfect apple galette.
- Peach – Fill the galette dough with our peach pie filling for a delicious summer peach pastry.
- Mixed berries – Use a blend of your favorite berries to create the perfect berry galette.
- Blackberry galette – Load the galette with blackberry pie filling for the best rich, delicious flavor combo.
- Cherry – Our cherry pie filling would make for an incredible cherry galette.
Savory Galette Crust Fillings
Now for some savory galettes to really bring a kick to your next brunch.
- Tomato basil – Layer sliced tomatoes and fresh basil for a refreshing savory galette.
- Zucchini and ricotta – A layer of ricotta on the galette, topped with sliced zucchini, makes for an incredible combination.
- Cheesy mushroom – Caramelized mushrooms and onions topped with shredded cheese make for the perfect hearty galette.
Valentina’s Pro Tips:
- Proper oven placement. Be sure to move the oven rack one level lower when baking so the bottom of the galette is cooked and not raw!
- Use cold ingredients. You must use cold butter and ice-cold water when building galette dough. This helps give you a flaky and buttery crust.
- Don’t overmix the dough. When mixing the dough, you want to see chunks of butter. Don’t overwork the dough to the point where the butter melts.
- Don’t add plain fruit. The key to a delicious filling is using a mix of fruit, sugar, and cornstarch. You don’t want to add just a plain fruit to the center, as it will get too soggy.
How to Make Galette Dough From Scratch
This step-by-step recipe is so simple that anyone can make a galette crust.
- Dry ingredients. In a bowl, whisk together the flour, salt, and sugar.
2. Add the butter. Cut the cold butter into the flour mixture using a pastry cutter until crumbly.
3. Mix in the water. Gradually add the ice water and stir just until the dough comes together.
4. Chill the dough. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
- Roll it out. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter. Transfer the rolled-out dough to a parchment-lined baking sheet.
- Add the filling. Place your filling in the center, then fold the edges of the dough over it.
- Bake. Bake at 425°F for 25–30 minutes, or until the crust is golden brown and the filling is bubbling. Let cool slightly before serving.
How to Store Galette Dough
- Storage. Galette dough is great to make in advance and store in the fridge until ready to use. In fact, the dough only gets better the colder it gets, hence why a one-hour chill time is required. Store the dough tightly wrapped and in the refrigerator for up to 3 days.
- Freeze. Galette dough can also be frozen to last you even longer! Store the disk tightly wrapped and in the freezer for up to one month. Place in the fridge overnight before using.
More Dough Recipes
If you enjoyed this galette dough recipe, be sure to try our other classic dough recipes; here are some of our favorites:
Recipes- Recipes
- Recipes
If you tried this galette dough recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Easy Galette Dough Recipe (Flaky & Buttery)
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp sugar
- 8 Tbsp unsalted butter cold, cubed
- 1/4 cup water ice-cold water
Instructions
- Mix dry ingredients. In a bowl, whisk together flour, salt, and sugar.
- Cut in the butter. Add cold butter cubes and cut them into the flour using a pastry cutter until the mixture is coarse and crumbly.
- Add ice water. Slowly pour in the water and gently mix until the dough comes together when pressed. Be careful not to overwork the dough at this step.
- Form and chill. Shape the dough into a flat disk, wrap it, and refrigerate for at least 1 hour.
- Roll the dough. Roll the dough into a 10–12-inch circle on a floured surface. Transfer the dough to a 9×13” baking sheet lined with parchment paper.
- Fill. Fill with the desired filling in the center, fold the edges over the filling, and bake until crispy.
- Bake galette. Bake at 425°F for 25-30 minutes, or until the crust is golden and filling is bubbling. Allow the galette to cool slightly before serving.
Notes
- Keep everything cold. For the flakiest crust, use cold butter and ice-cold water when making the dough. Cold ingredients help create those delicious buttery layers.
- Avoid overworking the dough. As you mix, small pieces of butter should still be visible throughout the dough. Mixing too much can warm the butter, resulting in a less flaky crust.
- Prepare the filling properly. When using fruit fillings, toss the fruit with sugar and cornstarch before adding it to the dough. This helps thicken the juices and prevents the galette from becoming soggy.
- Make it ahead. Galette dough is perfect for prepping in advance. In fact, chilling the dough improves its texture and makes it easier to work with. Store it tightly wrapped in the refrigerator for up to 3 days.
- Freeze for later. Galette dough freezes beautifully. Wrap the dough disk tightly and freeze for up to 1 month. When you’re ready to bake, thaw it in the refrigerator overnight before using.
