88
Extra-Flaky Pastry Dough
MAKES ENOUGH FOR 1 GALETTE
Our be-all end-all recipe, this all-butter
crust works with nearly any fruit that’s in
season (or arm’s reach).1½ tsp. sugar
¾ tsp. kosher salt
1 ⅓ cups (180 g) all-purpose flour,
plus more for surface
¾ cup (1½ sticks) chilled
unsalted butterWhisk sugar, salt, and 1⅓ cups flour
in a medium bowl. Cut butter into 6
rectangular pieces (if using ½-cup sticks,
cut them in half crosswise, then in half
again lengthwise). Toss butter in dry
ingredients to coat, then dump mixture
out onto a work surface. Roll butter into
flour until it is in long flexible strips,
using a bench scraper to scrape butter
off rolling pin or surface as needed.
Use bench scraper to gather mixture
into a loose pile, then drizzle 4 Tbsp.
ice water over. Using your hands and the
bench scraper, toss mixture until water is
distributed, then gather into a rectangular
pile. Roll out dough to a long rectangle
with short ends about 8" wide, then use
bench scraper to fold dough into thirds,
like folding a letter. It will be very crumbly
and loose; don’t panic. Using bench
scraper to help, turn rectangle 90° and
repeat rolling and folding, gathering
loose bits of dough from outer edges
into the center and flouring surface as
needed. Repeat rolling and folding a
third time. Dough should be somewhat
homogenous and creamy-looking with
some dry bits around edges. Squeeze
a bit in your palm; it should loosely
hold together. If not, repeat rolling and
folding. Wrap folded dough in plastic,
then press it into a compact disk about
1" thick. Chill 30 minutes.
Roll out dough on a lightly floured
surface to a 12"–14" round or oval about
⅛" thick (don’t worry about cracks
around perimeter). Dust surface and
rolling pin with flour as needed and
rotate dough often to prevent wider
cracks. If dough sticks to surface, lift on
one side and scatter flour underneath
before continuing. Roll dough onto your
pin, then unfurl it on a sheet of parchment
paper. Slide onto a rimmed baking
sheet and chill while you prep the filling.
DO AHEAD: Dough can be made
3 days ahead. Keep chilled, or transfer
to a resealable plastic bag and freeze
up to 3 months. Thaw overnight in the
refrigerator before rolling out.They’re casually impressive and photogenic, but in
that “Oh, I just threw this together” way. They’re rustic
and inviting; come as you are. They always turn out—
even if you’re a rookie baker—and they’re easy enough
that you can tack a homemade dessert onto a dinner
party menu without regretting it later. Their imperfections
are what set them apart—in fact, the less you do, the
better they look.
Because I’m a big believer in getting great at one thinginstead of being okay at a lot of things, I’ve leaned into
one master dough that requires minimal equipment and
can pair with any seasonal fruit. After a little practice,
baking an ultraflaky crust cradling a heap of jewel-toned
fruit will become second nature. The person you’ll
impress the most might just be yourself.
Galettes are a lifestyle.