Go-To Galette Crust

The great thing about galettes? They’re pretty impossible to mess up. As long as you have a good crust down, you’re set.  Here’s mine – 6 ingredients and fool proof.

Spelt Galette Crust
(Serves 6-8; takes about 2 cups of filling)

2 cups spelt flour
1/2 cup rye flour
1/2 cup + 2 tbsp cold coconut oil
1/4 tsp sea salt
3 tbsp maple syrup or honey
1-2 tbsp very cold water

Add the spelt flour and rye flour into a bowl and mix lightly to combine. Add in the coconut oil and either with a pastry cutter or your hands, incorporate the coconut oil into the flour for 4-5 minutes, until the mixture has a sandy consistency. Add in the salt and maple syrup, and repeat, for about 1 minute. Pour the water in, one tablespoon at a time, and mix until a dough comes together. Transfer the dough to a sheet of parchment paper and wrap it tightly. Let it chill in the fridge for 30 minutes, or in the freezer for 10.

While the dough chills, pre-heat your oven to 180˙C. Once it has chilled, remove it from the fridge and knead it a couple of times. Roll it out as thin as you want it, but no thinner than 1/8 inch. Place your filling of choice in the middle, leaving about 1 inch of dough around the edges. At this point, fold the edges over the fruit. Bake the galette for about 30 minutes, until the fruit is bubbling and crust has darkened. Let it cool for 10 minutes before digging in.

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