Galette dough from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan

  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on September 01, 2020

    My go-to recipe. Comes out nice and crisp every time in a good way.

  • Kojak on December 06, 2016

    My go-to galette dough recipe. Perfect and simple.

  • Zosia on November 11, 2014

    This dough was a breeze to put together in the food processor but I really had to overcome my paranoia about overworking pastry since this is processed to a fairly fine meal with no flakes of butter in sight. I used it for the Apple Pielettes, a recipe that called for quite a bit of handling of the dough, and it still baked up tender and flaky.

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