Galette Pastry is a traditional French recipe for the classic pastry dough used in preparing galettes or freeform French-style tarts. The full recipe is presented here and I hope you enjoy this classic French version of: Galette Pastry.
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A galette is a French rustic tart that can have sweet or savoury fillings. The flavour of this pastry is lifted by the use of browned butter. This pastry is enough for a galette that will serve 8. Here are some example recipes employing the pastry . This is a base pastry recipe. For a savoury galette I would add ¼ tsp freshly-ground black pepper (and optionally herbs like dried oregano or fresh rosemary). For a sweet galette I would add a 1 tbsp sugar and 1 ½ tbsp finely-grated lemon zest. Mix in the additions above when you first combine the flours.
Melt the butter in a small saucepan over medium heat. When the butter starts frothing, cook, stirring frequently, and watching carefully so it doesn’t catch and burn until the butter turns golden brown (about 4 minutes). Take off the heat and immediately pour into a metal or heat-proof bowl. Allow to cool then refrigerate until solid (about 30 mins).
Sift together the flours and salt into a bowl or food processor. Dice the brown butter and cream cheese and either rub in with our fingertips or pulse in the food processor until the mixture resembles coarse breadcrumbs. Add the oil and rub or pulse to combine.
Now add in the milk and pulse or rub briefly until the mixture begins to bind together. Using your hands bring the pastry ingredients together as a ball then set on a sheet of greaseproof (waxed) paper and pat into a disk about 24cm (8 in) in diameter. Wrap the dough, transfer to the refrigerator and chill for at least 1 hour.
The dough can be made the day before and stored in the refrigerator for up to 24 hours before rolling out and using.
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