Galette Dough
Think of galette as a rustic pie; it’s incredibly delicious but doesn’t try to be fancy. This is a classic, tried-and-true dough recipe that makes the perfect base for the filling of your choice.
1 hour to overnight 10 minutes chilling time
(depending on the filling used)
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Simply Raw™ Turbinado Sugar
Simply Raw ™ Turbinado Sugar has distinctive golden crystals formed as the sugarcane juices are evaporated and crystalized. It provides a delicious mellow caramel flavour to hot beverages and as a topping on baked goods and yogurts.
Golden Yellow Sugar
Slightly mellow molasses flavour and moist texture. Use it in baking and sprinkled on cereals, yogurt and French toast.
Redpath® Granulated Sugar Carton
If pantry space is at a premium, we have the solution. Pour easily from the spout straight into your coffee, tea, or measuring cup without making a mess.
For the dough:
- 3 cups (375 g) all-purpose flour 3 cups (375 g) all-purpose flour
- 2 tbsp (28 g) Redpath® Golden Yellow Sugar, packed 2 tbsp (28 g) Redpath® Golden Yellow Sugar, packed
- 2 tbsp (25 g) Redpath® Granulated Sugar 2 tbsp (25 g) Redpath® Granulated Sugar
- 1 tsp (6 g) salt 1 tsp (6 g) salt
- 1¼ cup (284 g) cold butter, cubed 1¼ cup (284 g) cold butter, cubed
- ½ cup (125 ml) water, ice-cold ½ cup (125 ml) water, ice-cold
- 4 cups filling of choice, divided 4 cups filling of choice, divided
- 2 tbsp (28 g) butter 2 tbsp (28 g) butter
For the egg wash:
- 1 egg 1 egg
- 1 tbsp (15 ml) water, milk, heavy cream 1 tbsp (15 ml) water, milk, heavy cream
For the garnish:
- ¼ cup (50 g) Redpath Simply Raw™ Turbinado Sugar, divided ¼ cup (50 g) Redpath Simply Raw™ Turbinado Sugar, divided
Instructions
For the dough:
In a large bowl, whisk together the flour with the Redpath® Golden Yellow Sugar, Redpath® Granulated Sugar, and salt until well blended. Place into the freezer to chill; 5 minutes.
Add in the cold, cubed butter into the chilled dry ingredients. Toss to coat butter with the flour. With a pastry blender (or with your fingertips), work quickly to cut the butter into the flour until it resembles coarse sand with some pea-sized pieces scattered throughout.
Add in the ice-cold water, gently tossing the flour-butter mixture with the water until no water remains. Once this occurs, squeeze the dough together with your hands. If you find that the dough isn’t coming together, add another tablespoon (15 ml) of ice water to the dough until the dough just comes together.
When the dough starts coming together, transfer the mixture onto a flat work surface and begin squeezing the dough by pushing the dough together towards the middle. Gently pat the dough into a disc, divide in half, reshape into two discs and wrap in plastic wrap. Place dough into the fridge to chill and to allow the dough to relax; 1 hour to overnight.
Preheat oven to 425°F (218°C) Line two baking sheets with parchment paper.
After dough has chilled, remove from the fridge, and transfer to a lightly floured work surface or parchment paper. Lightly dust the surface of the dough with more flour, (place a second piece of parchment over the dough if rolling between parchment paper sheets) and begin rolling the dough. Working from the centre outwards, roll the dough into a ⅛-inch thick circle about 12 inches in diameter. Ensure dough is not sticking to the work surface.
Carefully transfer the rolled dough onto the parchment-lined baking sheet.
For the assembly:
Fill the centre of the galette with half of the desired filling, making sure that the filling is evenly spread and that there are at least 2 or 3 inches of dough around the filling. Fold a flap of the dough over the filling, then rotate the dough a few inches and fold another flap of dough over the filling, continuing until all the edges encase the filling. Repeat process with the other dough.
Dot the surface of the filling with one tablespoon (14 grams) of butter. Repeat with the other galette. Place galettes into the fridge to chill; 10 minutes.
Whisk together the egg and water (or liquid of choice). With a pastry brush, lightly brush the chilled galette dough with the egg wash.
Sprinkle entire surface of each galette with the Redpath Simply Raw™ Turbinado Sugar, focusing on the crust.
Place the galettes into the preheated oven. Immediately lower temperature to 375°F (191°C). Bake until galettes are deep golden brown, and the filling is tender; 35 to 45 minutes. Remove and allow galettes to cool on the pan on a wire cooling rack for 20 minutes before transferring to a serving plate. Serve warm or at room temperature.
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Chef’s Tips:
*Make the dough the day before for ease of rolling and reduced preparation time.
*Make sure all ingredients are cold before cutting in the cold butter. This can be done by placing the dry ingredients (flour, sugar, salt) into the fridge or freezer before or after they have been whisked together.
*Dough can be made in the bowl of a food processor with the metal blade. Ensure all ingredients are cold before adding.
*To ensure water is cold, add an ice cube or two to the water until it measures ¼ cup (60 ml). Stir to melt cubes before adding into the dry ingredients. Another method to ensure water is cold is to keep the water in the fridge until needed.
*If the dough is not coming together, add a tablespoon of cold water to the dough until it begins to come together.
*Add finely grated lemon, orange, lime, or grapefruit zest for added flavour. Finely chopped fresh herbs such as rosemary and thyme can also be added to the flour mixture before cutting in the butter to complement the fruits used.
Related recipe: Apple Galette Filling
