The one where I skip most of the steps.
Ingredients
- 1 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter cut into small pieces
- 1/4 cup sour cream
- 2 tsp lemon juice
- 1/4 cup ice water
Servings: galette shell
Instructions
- In a bowl, combine the flour and salt.
- [Optional, based on your available time or patience for finicky recipes -- still makes great pastry without this step!] Place the butter in another bowl. Place both bowls in the freezer for 1 hour then remove the bowls from the freezer.
- Make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal.
- Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well.
- With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough.
- Cover with plastic wrap and refrigerate for 1 hour.
- Once you've prepared a galette with the pastry, bake at 400 F for 30-40 minutes.
Recipe Notes
http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/