Prep
2h
Cook
30m
Total
2h 30m
Ingredients
Method
Nutrition
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For
3
M
I
For the Galette Dough
160
g
All-purpose flour
1/4
tsp
Salt
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Per Serving
Calories
718kcal
Fat
32g
Saturates
19g
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The key to making pie dough from scratch is to always keep it cold. After every time you roll it out or touch it at all it needs to be chilled again for a few minutes. Be sure to let the jammy filling cool down before assembling and baking. Roll out the dough on parchment paper for easy transfer to the baking sheet. Brush an egg wash and sprinkle raw cane sugar on the edges of the galettes to get that beautiful golden brown color and a sweet, crunchy texture.
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Prep
2h
Cook
30m
Total
2h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
3
M
I
For the Galette Dough
160
g
All-purpose flour
1/4
tsp
Salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
718kcal
Fat
32g
Saturates
19g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The key to making pie dough from scratch is to always keep it cold. After every time you roll it out or touch it at all it needs to be chilled again for a few minutes. Be sure to let the jammy filling cool down before assembling and baking. Roll out the dough on parchment paper for easy transfer to the baking sheet. Brush an egg wash and sprinkle raw cane sugar on the edges of the galettes to get that beautiful golden brown color and a sweet, crunchy texture.
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Made it?
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