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Basic shortcrust galette pastry

Author Lina
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Servings 1 for the cake

Ingredients

  • 200 g Wheat flour
  • 140 g Butter (necessarily cold, cut into cubes)
  • 1 Egg yolk (not necessarily, I have also made it without the yolk, it turns out perfectly)
  • 3-4 tbsp Ice water (drop a few ice cubes into a glass of water)
  • 1 pinch Salt
  • 1-2 tbsp Sugar (add only when making sweet galette; do not use sugar for salty galette)

Instructions

  1. Grinding: Add flour, salt, sugar (if you are making a sweet galette), cold butter cubes and egg yolk to the bowl of a food processor. Mix everything with a few pulsating strokes until you get a smooth crumb.
  2. Adding water: Add ice water one tablespoon at a time, stirring briefly each time in pulsating mode. The dough should start to stick together.
  3. Aging: Shape the dough into a ball, wrap in cling film and place in the fridge for 30 minutes to harden the butter and mature the dough.