A classic French pastry, the galette is simply a free-form pie – think of it as a more rustic version of the iconic American dessert. This simple dough from Ibis Bakery gets a slightly nutty flavor from the addition of spelt flour, and you can fill it with whatever fresh fruits or vegetables you have on hand.
Basic Galette Dough
Recipe courtesy of Kathryn Ratzlaff, Ibis Bakery
- 4½ cups all-purpose or bread flour
- ¾ cup spelt flour
- 2 cups (4 sticks) butter, cold, diced into 2-inch cubes
- 1 tsp salt
- 1 cup ice-cold water
| Preparation | In a medium bowl, combine flours, butter and salt; toss to combine. Turn mixture out onto a lightly floured work surface; using a rolling pin, roll butter into flour. Once butter is slightly combined with flour, make a well; pour water into the center and slowly begin to mix in with a bench scraper. Once dough starts to come together, pack it into a rectangular shape (you might need to use your hands as the mixture will still be messy at this point). Fold dough into thirds; roll layered dough into a rectangle, approximately ⅛ inch thick. Repeat folding and rolling process until dough is smooth. Wrap final dough in plastic; transfer to refrigerator to chill completely before using.