galette dough

2 c all-purpose flour
1 t sugar
1/4 t salt
6 oz (1 1/2 sticks) unsalted butter, cut into 1/2" pieces

1. Combine the flour, sugar, and salt in a large mixing bowl.

2. Add half the butter to the flour mixture and work it into the flour with your fingertips, until the dough has the texture of coarse oatmeal.

3. Add the rest of the butter, and quickly work it into the dough until the biggest pieces are the size of large lima beans.

4. Dribble about 1/2 c ice water into the dough in several stages, tossing and mixing between additions. Don't try to dampen all of the dough evenly. It should look rather ropy and rough. Stop adding water when there are still a frew bits of dry flour remianing in the bottom of the bowl.

5. Gather the dough into two balls and wrap each tightly with plastic wrap, pressing down to flatten each package. Refrigerate several hours or overnight before rolling. (Dough can be frozen at this point up to several weeks.)

6. Roll each flattened ball into a 14" circle on a lightly floured board or non-stick pastry mat; the dough will be less than 1/8" thick. Refrigerate the dough at least 1/2 hour before using. (The rolled out circles can be frozen and used the next day.)

Makes 20 oz dough, enough for two galettes or tarts.
Original Source: Alice Waters' "Chez Panisse Cafe Cookbook"

This dough recipe makes enough for two galettes. You can freeze the dough for up to several weeks.