I’ve been scared of pastry for a while. I got to do a pastry class one year as a gift and it gave me the confidence to just get into it and I now I look my pastry right in it’s buttery eyes and damn well make some good pastry.

This is probably what you can call a rough puff pastry but honestly it’s perfect for everything. Pies, tarts, quiche, you need some flaky tasty pastry? This is THE recipe for you.

I initially came across this recipe when I bought some California peaches and could only think of making a damn good galette. I used The Flavour Bender’s recipe and holy hecka was it good! I’ve tweaked it a bit to fit with me and how it reacted in my two ovens.

PREP TIME 45 MINS
REST TIME 1-2 HOURS
BAKE TIME 30 MINS

Recipe

Ingredients

PASTRY DOUGH (MAKES 4 MINI GALETTE PASTRIES)

225G UNSALTED BUTTER ( CUT INTO THINK SLICES AND BREAK A PART)
340G FLOUR PLAIN/LOW PROTEIN
1 TSP SUGAR RAW CASTER
2 TSP SALT

90 ML ICE COLD WATER
30 ML CHILLED APPLE CIDER VINEGAR

FILLING - check out this recipe for a galette filling or tart filling

EGG WASH - JUST A BEATEN EGG WITH SOME WATER OR MILK IF YOU LIKE (OPTIONAL)

Gadgets

MEASURING UTENSILS
SCALE
MIXING BOWLS
SILICONE MAT
ROLLING PIN
WORKING SURFACE
BAKING TRAY

Method

PASTRY
MEASURE OUT YOUR WET INGREDIENTS. MIX TOGETHER THE FLOUR AND BUTTER IN A LARGE BOWL AND START RUBBING IN YOUR BUTTER.
ADD IN YOUR WET INGREDIENTS ONCE THE BUTTER IS NICELY COATED IN FLOUR. LEAVE BACK SOME WATER IN CASE OR ADD COLD WATER BY THE TSP IF IT’S TOO DRY. YOUR PASTRY SHOULD JUST COME TOGETHER AND HAVE NICE LARGE CHUNKS OF FLAT BUTTER PIECES.
SHAPE INTO DISCS OF DESIRED SHAPES. I.E. 4 MINI DISCS IF YOU WANT 4 MINI GALETTES/pies etc. COVER WITH CLING FILM AND PLACE IN THE FRIDGE TO CHILL OVERNIGHT FOR BEST RESULTS OR AT LEAST AN HOUR IN THE FRIDGE OR FREEZER FOR 30 THEN THAWED IN THE FRIDGE FOR 30 MINS
FILLING
prep your filling - tart, pie, or samosa. the world’s your oyster.
CONSTRUCTION
ROLL THE PASTRY out to about 2mm thickness, this should puff quite nicely so thin will still yield a good pastry. If you like it thicker then feel free!
FREEZE THE tart, pie or GALETTE IN THE PAN FOR AT LEAST 20-30 MINUTES
TURN YOUR OVEN ONTO BAKE 200-205 C
ONCE YOUR OVEN IS READY, GET YOUR GALETTE OUT OF THE FREEZER, GIVE IT A QUICK EGG WASH

NOTE: adjust the size of the butter to desired puff. The smaller the pieces of butter, the less puff you get. You can adjust this recipe to create short or flaky pastry by working with your dough in this way - amongst other things that you will learn each time you make pastry :)