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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


  1. 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.


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