Galette is a free form flat pastry made with a light flaky dough often puff pastry and can be either sweet or savoury, the most popular fillings are probably fruit.
I love making my own galette dough, especially this recipe as it is light and flaky, holds the flavours well, bakes up nicely and has some flexibility because of the egg yolk. The butter gives a depth of flavour and a crumbly texture, but the butter and water should be cold so that the pastry to bakes well and has the right consistency.
You can use your hands or a food processor to make this recipe, add in the water slowly a tbsp at a time, if it dough gets too wet this you can add in a tbsp of flour to balance out and combine the dough.
Place all of the dough ingredients into a bowl or a food processor and bring it together till it has the texture of wet sand
Now, add in the water 1 tbsp at a time till the dough comes together fully and holds well, knead together into a round disc and wrap into cling film and chill for at least an hour
This dough bakes at (180 degrees celsius / gas mark 4 / 355 Fahrenheit) for around 40 – 60 minutes
