Go-To Galette Dough

This galette dough is perfectly flaky, with a bit of whole wheat flour for an added nutty flavor. It’s a go to for both sweet and savory galettes!

Galette dough

Here’s our go-to recipe for galette dough. A galette is a free form pie, which can be made of the either sweet or savory variety. Why do we love them? Well, a galette much simpler to make than the preciseness of a pie! You simply roll out the dough into a dough circle and top it: no pie pan or crimping required! This galette dough is perfectly flaky, with a bit of whole wheat flour for some added flavor. Here’s how to make it!

Go-to galette dough

How to make galette dough

Galette dough is essentially a pie dough: the ingredients for this one are simply flour, butter, egg yolk, vinegar, and salt. This galette dough has a bit of whole wheat flour to add flavor. Does that make it healthy? Honestly, not really: there’s only a 1/2 cup of the whole wheat flour, so it’s not adding many nutrients compared to the 1 1/2 cups all purpose flour. But we love the flavor that it brings. If you prefer a pie crust with a little rye flour, try our Rye Pie Crust recipe.

How to make galette dough? Here are the main steps:

  1. In a stand mixer, mix the flour and salt; gradually add the butter. (Alternatively, you can use a pastry cutter to mix by hand.)
  2. Add the egg yolk, vinegar, and ice water and continue to mix until the dough comes together.
  3. Divide the dough into two, wrap in plastic wrap or a sealed container, and chill for 30 minutes. Use the dough right away, or you can freeze it for later use.
Galette dough

Serving this galette dough

Galettes are fun to make because they’re so easy: simply form the dough into a circle, top, and bake! You don’t have to worry about transferring it to a pie pan or crimping the edges. If you’re looking for that sort of pie, though, head to How to Make Pie Crust From Scratch. We’ve used this galette dough in several galettes, both sweet and savory. Here are a few that we love:

  • Apple Galette Recipe with Pomegranate This galette features cinnamon apples arranged in a spiral, topped with fresh pomegranate seeds. It looks incredible and tastes the same.
  • Chocolate Cherry Galette This one features our rye galette dough, but you could use this dough as well. It has a gooey cherry filling and is drizzled with dark chocolate: always a winner.
  • Savory Sweet Potato Galette with Feta Here’s a savory galette, filled with sweet potato, red onion, and feta cheese! You can serve it as a main dish: it would be perfect for a fancy brunch or baby shower.

If you’d like to make this into a vegan galette dough, you can substitute coconut oil for the butter. We’ve used this concept in our Vegan Pot Pie with Sage Crust: it adds a tinge of coconut flavor, but is not overwhelming! Let us know if you try it out.

Looking for dessert recipes?

Outside of this galette dough, here are a few more of our favorite dessert recipes on A Couple Cooks!

This galette dough recipe is…

Vegetarian

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Whole Wheat Galette Dough


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 2 doughs (1 extra can be frozen) 1x

Description

This galette dough is perfectly flaky, with a bit of whole wheat flour for an added nutty flavor. It’s a go to for both sweet and savory galettes!


Scale

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon kosher salt
  • 12 tablespoons unsalted butter, chilled
  • 1 egg yolk
  • ¼ teaspoon cider vinegar
  • 5 tablespoons ice water

Instructions

  1. In the bowl of a stand mixer, combine 1 ½ cups all-purpose flour, ½ cup whole wheat flour, and ½ teaspoon kosher salt. Turn on the stand mixer to low with the paddle attachment, and slowly add 12 tablespoons unsalted butter (cut into small chunks). Mix until the dough is crumbly with small bits of butter chunks. (Alternately, mix the butter into the dough using a pastry cutter.)
  2. In a small bowl, add water with several ice cubes. In another bowl, combine 1 egg yolk, ¼ teaspoon cider vinegar, and 5 tablespoons of the ice water, and whisk with a fork to combine. Turn the mixer on to low and slowly pour the liquid mixture into the stand mixer until the dough comes together.
  3. Remove the dough from the bowl and knead once or twice until the dough is smooth. Divide the dough into two pieces, wrap in plastic wrap, and rest in the refrigerator for 30 minutes. If only using one dough, the other can be frozen in plastic wrap for later use.

Notes

Adapted from Organic Gardening

  • Category: Pastry
  • Method: Mixed
  • Cuisine: French

Keywords: Galette dough, Whole wheat galette dough

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

2 Comments

  • Reply
    Anne
    February 28, 2013 at 12:22 pm

    Hello there couple!

    I’m new to cooking and so far your blog has been hand-down my top choice on healthy, uncomplicated, delicious food.

    I do have one question: i don’t have a mixer and i was wondering if this recipe would work without one.

    Thank you and great job! :-)

    • Reply
      Alex
      February 28, 2013 at 12:33 pm

      Hi! So glad you are enjoying the site :)

      You can definitely make a dough without a mixer, you can use a pastry cutter or a couple of knives to mix the butter into the flour. The key is to not overwork and knead butter into the flour the way you would for a bread or pizza dough. Here’s a vid with using a pastry cutter: http://www.youtube.com/watch?v=GuCyDYYVILg

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