Easy Galette Dough Recipe (Flaky & Buttery)
A simple galette dough is surprisingly easy to make and creates the perfect flaky pastry from scratch. Made with just a handful of simple ingredients, this dough comes together with minimal effort. Our recipe keeps things extra easy by using a pastry cutter, so there's no need for a food processor. Once you try making galette dough from scratch, you'll see just how simple it is to elevate your homemade sweet and savory pastries.
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 9x13” 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.