Are you feeling butterflies in your stomach when hearing the word tart? If yes then this recipe for galette is what you are looking for.
Galettes came from beautiful France and they belong to the family of tarts, but they have a rustic character. They are my favourites, in general tarts but especially the galettes. They are so unpretentiously beautiful and if you obey to the seasonality of fruits and vegetables they can be so delicious. I am a huge fan of the seasonality of the ingredients, not because this is the trend, but I can still hear my mother saying “But it’s not its season”.
Below you will find my recipe for galette dough. The instructions regard 6 mini galettes (as I have made in the recipe for pear and apple mini galettes) but you can always make a big one.
How to make the perfect galette
Galette can be easy to make, but like any recipe, galette also has its own secrets. So if you decide to make it then keep in mind the following:
- Temperature: The butter and the water must be cold. The water can be kept cold by adding some ice cubes. But what about the butter? Simple: Once sliced into small cubes, put it back in the fridge.
- Moisture: Moisture is very important for the mixture. We must be very careful about the amount of water. Most recipes calls a range of cold water tablespoons. So add one tablespoon at the time and be careful not to add more than needed.
- 190 gr all-purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 100 gr cold, unsalted butter, cut into small pieces
- 60 ml cold water
- 30 gr greek yogurt
In a bowl whisk together the flour, sugar and salt. Add the butter and by using your hands gently toss to coat the butter in the flour mixture. Work quickly to ensure the butter stays cold.
In a small bowl whisk together the cold water and the yogurt.Drizzle over the dough and use by using your hands gently whish until incorporated. Continue working the dough until it comes together and the is no dry flour visible. Be caredul not to overwork the dough. It is ready as soon as you can squish the dough in one hand and stays together.
Wrap the dough in bee wrap (say no to plastic wrap) and refrigerate for at least one hour or preferably overnight. The dough can be refrigerated for up to 2 days or frozen for up to 2 months.
Divide the gough into 6 pieces. Roll out first piece of dough into a thin circle (15 cm diameter). If the dough is to cold, leave it for 10 minutes. Drop a generous dollop of the filling onto the center of the dough and then spread it a little, leaving a 2’’ border of dough empty all around. Fold over the empty border of dough on top of the filling. Put the galette aside and continue with the rest.
Bake for 40-45 minutes or until it is golden brown in a preheated oven to 200* C.
I hope to like my mini galettes and to inspired you to make your own!You can always substitute the strawberries that I have used with any fruit, or even vegetables, you like. Don’t forget to keep it seasonal!