Dessert Galette Pastry

Very easy dough to make and work with, certainly far easier than flaky pastry or even other yeast doughs.

The dough needed to be frozen at certain stages to prevent it from rising….. immediately after it’s rolled out and then, after it’s been shaped into a galette around a fruit filling. I followed the freezing times but the dough did rise a tiny bit during baking.

In addition to being easy to work with, the flavour was nice..... sweet and a little nutty. The texture, though, was a little odd – somewhat like stale bread - and ultimately it failed as a vehicle for baked fruit. Used in this fruit galette, the bottom became soggy within a few hours of baking.

Rather than fighting the yeast, I think I would have preferred rolling it less thinly and allowing the dough to rise to end up more like this galette.