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2 x 20 cm
galettes or quichesEasy
By Sue Quinn
Published 2015
This is a very versatile pastry as it can be used for both sweet and savoury recipes. Chilling the dough is important to give the gluten time to relax, making it easier to roll out.
Whisk together the flour, salt and sugar (if making sweet pastry). Cut the butter into small dice and rub into the flour to make a breadcrumb consistency.
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