Pate Brisee for Plum Galette
Use this rustic pastry dough for our Plum Galette.
- Yield: Makes enough for 1 galette
Photography: James Baigre
Source: Martha Stewart Living, September 2002
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 8 ounces chilled unsalted butter
- 1/2 cup ice water
In the bowl of a food processor fitted with the metal blade, pulse flour and salt. Add butter; pulse until mixture resembles coarse meal, about 15 seconds. With machine running, add water in a slow, steady stream; process until dough just holds together. Turn out onto a piece of plastic wrap, and flatten into a disk; wrap well. Chill at least 1 hour in refrigerator.