Combine butter, cheese, and dry ingredients in the bowl of a food processor, and pulse until the butter is pea-sized or smaller. Pulse the food processor rapidly while adding the water. Do not over-mix.
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.