The pastry and marble counter myth

Ingredients

• 250 g All-Purpose Flour (sifted)
• 125 g Unsalted Butter (cold, cut into 1‑cm cubes)
• 60 ml Ice Water (very cold, add a tablespoon at a time)
• 150 g Pre‑Grated Cheese (sharp cheddar or similar, room temperature)
• 100 g Hard Salami (thinly sliced)
• 15 g Fresh Basil Leaves (roughly torn)
• 1 Egg (beaten, for egg wash (optional))
• 1 tbsp Water (for brushing if skipping egg wash)
• 1 tsp Smoked Sea Salt (to season the pastry before baking)

Instructions

1. Measure Flour and Butter

   Weigh 250 g of all‑purpose flour and 125 g of cold unsalted butter. Keep the butter chilled until you begin cutting it into the flour.

   Time: PT5M

2. Cut Butter Into Flour

   Using a pastry cutter, fork, or food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea‑size butter pieces. The butter should still be visible and not fully blended.

   Time: PT10M

3. Add Ice Water

   Sprinkle 60 ml of ice‑cold water over the mixture, adding a tablespoon at a time and gently mixing with a spatula until the dough just comes together into a loose ball.

   Time: PT5M

4. Form and Chill Dough

   Gather the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) to firm the butter.

   Time: PT30M

5. Preheat Oven

   When the dough has chilled, preheat the oven to 400 °F (200 °C).

   Time: PT10M

   Temperature: 400°F

6. Roll Out Pastry

   On a lightly floured wood or plastic surface (avoid marble), roll the dough into a 12‑inch circle about ¼‑inch thick. Transfer to a parchment‑lined baking sheet.

   Time: PT5M

7. Add Fillings

   Evenly sprinkle the grated cheese over the dough, leaving a 2‑inch border. Top with sliced salami, torn basil leaves, and a light sprinkle of smoked sea salt.

   Time: PT5M

8. Fold Edges

   Fold the outer rim of the dough over the filling, creating a rustic galette shape, leaving the center exposed.

   Time: PT2M

9. Apply Egg Wash or Water

   Brush the exposed crust with beaten egg for shine, or with a tablespoon of water if you prefer a matte finish.

   Time: PT2M

10. Bake Galette

    Place the galette in the preheated oven and bake for 55‑60 minutes, or until the crust is deep golden brown and the cheese is bubbling.

    Time: PT1H

    Temperature: 400°F

11. Cool and Serve

    Remove the galette from the oven, let it rest on a wire rack for 10 minutes, then slice and serve warm.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g