Apricot–Basil Cream Galettes
Photo: Peden + Munk
A galette is a tart made without a tin. This recipe makes enough dough for two large galettes—you can halve the recipe easily to make just one crust, but it's handy to have the dough in the freezer for an extra crust.

Makes enough for two 9-inch, square galettes or eight 4-inch individual galettes


  • 3 cups all-purpose flour
  • 1 Tbsp. sugar
  • 3/4 tsp. salt
  • 2 sticks plus 1 Tbsp. unsalted butter, cubed and chilled
  • 1/2 tsp. vanilla extract
  • 1/4 to 1/3 cup cold water


To make the dough in a food processor:
Pulse the flour, sugar and salt in the bowl of the processor once or twice to combine. Drop the pieces of butter through the feed tube, continuing to pulse until the mixture resembles coarse crumbs. Pour the vanilla through the tube. Slowly add 1/4 cup water as you continue pulsing a few more times, then add more water if necessary; stop when the dough just starts to come together.

To make the dough by hand:
Put the flour, sugar and salt into a medium bowl and mix together with a fork or small whisk. Cut in the butter, using a pastry blender or large fork, until the mixture resembles coarse crumbs. Drizzle in the vanilla.

Drizzle 1/4 cup water over the dough, mixing with the pastry cutter or fork, then add more water if necessary, mixing until the dough just comes together.

Remove the dough from the processor or bowl and form it into 2 disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can be frozen for up to 2 months; thaw in the refrigerator.

Excerpted from Sweet by Valerie Gordon (Artisan Books). Copyright © 2013. Photographs by Peden + Munk.

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