Turn the dough out onto a length of plastic wrap, and compact it into a flat square 8 x 8 x 1-inch high. Wrap the dough tightly in the plastic and refrigerate for 1 hour before rolling.
Yield: 30, 3-inch galettes
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Parmigiano Reggiano Galettes with Artichoke Puree and Crisp Pancetta
Another variation on galettes, these flaky delicacies are filled with a zesty artichoke filling you don't want to miss.