Rustic Rye Dough

This is the dough I use when I make free-form tarts, sometimes called “galettes.” When I was at Campanile we called them “rustics”—hence the recipe’s name. They’re my favorite kind to make because you only need your hands to shape them, and the less contrived they come out, the better. The sweet, milky flavor of the rye flour pairs beautifully with fruit, as in Apricot Boysenberry Tarts. The method for making this dough is similar to that for a roug