Black Pepper Galette Dough

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup butter, cold, cubed
  • 1 teaspoon coarsely ground black pepper
  • 3 ounces ice water

Place the dry ingredients in the bowl of a food processor and pulse several times to mix evenly. Add the cubed butter and pulse until the butter is pea-sized or smaller.

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