Savory Galette Dough

Delicious rough puff pastry dough - great for savory galettes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pulse flours, sugar, and salt in food processor to mix.

Step 2

Add chilled butter pieces. Pulse 3-4 times until butter is still the size of pinto beans. Dump mixture out into a bowl. Place the bowl in the fridge for about 15 minutes to get it cold.

Step 3

Remove from fridge. Add vinegar and the ice water. Gently, carefully mix the dough just until it seems well distributed. It will be very craggy and may have dry flour bits.

Step 4

Dump the dough onto a piece of parchment or plastic wrap. Form dough together, as best as you can, into about a 4 x 4-inch square. Wrap up and place in the fridge for 45 minutes.

Step 5

Roll out into a rectangle approximately 5 x 11. Fold the pastry in thirds widthwise, like a business letter, resulting in 3 layers of dough.

Step 6

Turn the short end toward you and repeat step 5 two more times.

Step 7

After the third turn fold the dough in half. Refrigerate for one hour or up to 3 days.

Step 8

Rest the dough for 20 minutes at room temperature before rolling out.

Step 9

Set oven to 425 degrees.

Step 10

Roll out dough to approx. 1/8” thick circle. Fill with desired filling, leaving 2” around the sides. Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure. Brush top of the crust with egg wash.

Step 11

Bake 10 minutes then turn oven down to 375 and bake another 25-35 minutes until puffed and the crust is golden. Cool 20 minutes before cutting.

Step 12

Freeze rough puff pastry dough up to one month, thawing completely before using. Letting it sit in the fridge over night works great.

Step 13

For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan. I use a standard baking sheet lined with foil then put a silpat mat on top.