Parmigiano Reggiano Galette Dough
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.
- 8 oz. unsalted butter, cubed
- 2 cups all-purpose flour
- 1/8 cup sugar
- 1/4 cup Parmigiano Reggiano cheese, finely grated
- 1/2 teaspoon salt
- 3 ounces water, cold
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