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Savory Crostata (Galette) Dough with Whole Wheat

Preparation 10 min Total Time 0:10

Makes one large crostata that serves at 4-6 people. (Okay, I just saw that typo but kinda like the aggressiveness of serving something AT someone, so imma leave it.) Watch the very short video above for some dough-making protips.


  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 16 tablespoons cold salted butter, diced
  • 2-4 tablespoons ice water


  • Place the flours into the bowl of a food processor fitted with the blade. Add the butter and pulse until the mixture resembles coarse sand with some larger pea-sized pieces.
  • Add 2 tablespoons of the water and process for a moment. Test to see if the dough holds together when you squeeze a bit with your hand. If not, add the remaining water and process again.
  • Use your hands to quickly form the dough into a ball. Then flatten into a disk between two approximately 14-inch square pieces of parchment paper. Wrap in the parchment and refrigerate for at least an hour (up to 2 days) before proceeding.
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