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Galette Dough

Baking is a a science and an art form. I am not a pastry chef, but I do love to dabble in the pastry world. It typically takes a lot of patience, but it is worth it in the end. Good things take time! This recipe is a 24 hour galette dough, but you can always rest the dough for much less time, but again there is a bit of a difference between a 24 hour rest and let's say a 4 hour galette dough. 

Yes I am a wellness and nutrition coach, but my approach to living a healthy lifestyle is to modify one's eating habits from strongly rooted culturally derived gastronomies. This recipe is a French derived recipe, and the French cuisine uses galette doughs in a variety of their recipes. That means they regularly consume this buttery delicious treat. The portions are very important when it comes to something like this, because it is very dense in calories. Also by making your own galette you are able to control the ingredients. That means, REAL INGREDIENTS! Real ingredients are not highly processed or not processed at all. The body knows how to digest real ingredients. But just because they are real doesn't mean you have to overdue the portions. So the message is that eating things like galette dough occasionally in your diet, especially when you make it yourself isn't harmful to your health. 

Yields 1 large galette, 2 medium, or 6 small 


1 1/2 cups of all purpose flour 

2-3 tablespoons of cane sugar

1/2 teaspoon sea salt

1 stick of butter - cut into small cubes and cold 

1/4 cup ice cold water 


I like making this dough in a food processor. It makes it so simple! 

Cube the butter and place it in the fridge for 5-8 minutes so that it is super cold. 

Place the sugar, flour, salt in the food processor. 

Then add the cubed butter. 

Turn the processor on and carefully add the ice cold water. 

This will take a minute or so for the dough to form. 

You are looking for the butter to be lightly distributed throughout the dough. But be careful to not over work it and heat the butter too much. You want to work quickly to not melt the butter. 

Once a dough is form, check by touching it. 

Make a ball of the dough, wrap it in plastic wrap and place it in the fridge for 24 hours to rest. 

When you are ready to make the galette, lightly dust a work surface. 

Work quickly again. 

Gently roll the dough to the dimensions you would like and make sure to not add too much pressure so that you don't stretch the butter out. 

Place the rolled out dough on a lined baking sheet. 

Fold in the edge so that it is thicker than the rest of the galette. 

Fill with your desired savory or sweet fillings. 

Lightly brush the edges with an egg wash. 

Bake in the oven at 350 degrees. 

Depending on the size of the galette is can bake anywhere from 20-45 minutes. 


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