This easy dough is nice and sturdy and makes a great base for endless vegetable galettes or rustic fruit tarts. It freezes beautifully!
Galette Dough
This easy dough is nice and sturdy and makes a great base for endless vegetable galettes or rustic fruit tarts. It freezes beautifully!
Nutrition
Ingredients
Method
- In the bowl of a food processor, combine baking mix, tapioca starch, xanthan gum and salt. Pulse briefly.
- Add butter cubes. Pulse in 2 second intervals about 15 times – until the mix resembles cornmeal.
- Combine sour cream, ice water and lemon juice in measuring cup. With the food processor running, pour in liquid until a ball is formed. Do not over process.
- Place the dough on a lightly starched area. Give two or three turns on the starch. Cover with plastic wrap and refrigerate for an hour or up to 2 days.
- Prepare your desired filling. Divide the dough into 6 equal 70 gm balls. On a starched surface, roll the dough balls into a roughly 5 to 6-inch round. Fill and bake according to recipe.
Notes
If you are making a rustic fruit tart, sprinkle the dough with sugar before filling.
Reader Q&A:
Q: Can you freeze the other pieces of dough before baking? Thaw before rolling out and filling? Thanks! A: Absolutely
Q: Can you freeze the other pieces of dough before baking? Thaw before rolling out and filling? Thanks! A: Absolutely
