Gallette pastry

Ingredients

  • 1 1/4 cups (165 grams) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces
  • 1/4 cup (60 grams) plain yogurt or sour cream
  • 3 to 4 tablespoons (45 to 60 ml) cold water

Method

  1. Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.
  2. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread your base gallette (eg. ricotta mixture) over center, leaving a 3-inch border bare. Spoon greens (eg. zucchini, asparagus) over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  3. For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust.
  4. Bake galette: For 30 to 35 minutes, until the crust is deeply golden.