Make a Galette in 3 Steps 1. Shape: Roll the dough on a clean, dry, lightly floured surface. To prevent sticking, frequently slide your hands under the dough and turn clockwise. 2. Form: Spoon the fruit mixture in the center and tuck the dough into 2½-inch folds. Patch only the cracks from which juices might seep out; embrace the others for a rustic look. 3. Chill: Resting the dough in the refrigerator before baking helps create a flaky crust.
Posted on: Sat, 19 Jul 2014 16:30:00 +0000
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