Add the water and pulse together until just mixed. Compact dough together on a length of plastic wrap. Form into a 10-inch disk and wrap tightly. Refrigerate the dough for at least 1/2 hour before rolling, or freeze for future use.
When well chilled, roll the dough out to approximately 1/8-inch between layers of parchment or wax paper. Cut the dough into disks (2 to 3 inches make beautiful hors d’oeuvres) and top the dough as desired.
Bake in a 350ºF oven for 12 to 15 minutes, or until well browned at the edges. Allow the galettes to cool on the baking sheet for 2 to 3 minutes before handling. Serve either warm or at room temperature.
Yield: 36 three-inch galettes, or two 12-inch galettes
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