Apple Galette (Easier and BETTER than Apple Pie)

[@BrianLagerstrom]

Fully expecting to be scolded by the apple pie purists out there, but let me know your take. Are you an apple galette convert?

[@geekmac9349]

I think your point about the crust-to-filling-ratio being better on a galette only applies when you make your pie without a top crust but the amount-of-crust-to-effort-ratio is definitely better on a galette. That said I really like a streusel topping on my apple pie which I'm not sure would work well on a galette so I'll probably stick to pies if I got the time

[@x999uuu1]

I gotta compare yours and adam raguseas galettes now.

[@nicklorigo3507]

Never made a pie before but Definitely gonna make this badboy for thanksgiving!! thank you so much for all these awesome recipes and hopefully there's some more holiday foods to come!

[@tridsonline]

👍🏻 Tomorrow. Can't wait! Thanks for the inspiration.

[@prasannp7]

Pie purest here: this might be better. Further investigation needed :)

[@50sKid]

One tip I have for any pastry crust to 100% guarantee your crust won't be tough is to add 1/2 tsp of lemon juice or vinegar to the water when you mix it in. The acid prevents long gluten chains from forming. This way you also don't have to go too light on the water and make it harder to roll it out. For some reason this trick hasn't filtered its way down to all the KZbinrs and bloggers but professional pastry chefs know.

[@Andromenova]

41 likes and no comments? Let’s fix that. (Thank you for sharing your professional pastry chef wisdom❤)

[@allisonquinhones7594]

Great info for gluten sensitivity- old fashioned sourdough is my only go-to- wonder how that would do 🤔

[@mjtejero]

Thank you!

[@wzigunabe3761]

Thanks!

[@helenamcginty4920]

Also just use lard. Butter or margarine pastry goes harder the next day.

[@hakonandreasolaussen1949]

Couple of tips I've picked up from various galette recipes: -Substitute some of the water in the pie dough with vodka. Gluten doesn't form in alcohol, so using maybe a 50/50 mix of vodka and water will give you a more flaky and less chewy crust. Personally I use rum or brandy rather than vodka for some extra flavour (this is from the SeriousEats vodka pie dough recipe) -Let the apples hang out in the bowl for around 30 mins or so, drain the juice that gets drawn out and set aside. Let this reduce in a pot, combined with some fruit preserves/marmelade (apricot, fig or something like that) to get an incredibly delicious... syrup? Which you then drizzle and/or brush on top of the apples when you've assembled the galette for flavour and improved caramellization on top (as the syrup is quite sugary). Letting some liquid draw out from the apples also prevents that liquid from seeping into the bottom crust while baking, so you prevent a soggy crust. (This is from Helen Rennie's recipe) -Sprinkle some sugar under the crust too, for caramellization and a better texture to the bottom crust (this is from Jacques Pepin's recipe)

[@victorseiffer1385]

Every single one of these tips sound amazing.

[@hakonandreasolaussen1949]

@@victorseiffer1385 I use all three, plus some other bits like brushing melted butter on the crust before sprinkling on the sugar and the result is incredible but it’s definetely not the kind of dessert you can eat often unless you’re like Michael Phelps or someone like that lol

[@hakonandreasolaussen1949]

oh and another tip i forgot, use a pizza stone, also for the purpose of getting a better bottom crust (though do keep the galette on a parchment paper, especially if you're sprinkling sugar under)

[@victorseiffer1385]

@@hakonandreasolaussen1949 oh, I cannot agree more on how this is something you shouldn't splurge on, but since I will anyways, better make it as best as possible. Thanks for sharing the tips!

[@Nikki_the_G]

Great tips, thank you!

[@bunnyultima1875]

For those without a food processor. Grate the butter on the large hole side of a cheese grater.

[@NateHartmann]

This was a great tip, thank you! I chilled the butter in the freezer for a little bit beforehand too.

[@Ranictavis]

Frozen butter. I always grate my frozen butter into biscuits/scones etc. works great

[@Dctctx]

Or just get a pastry cutter

[@isha3532]

Wish I had seen this comment before making my dough...😅

[@janeyrevanescence12]

I chill my butter first and I also chill the box grater and the food processor bowl/grater attachment for more success

[@davidf2281]

Said it before but I absolutely love the way Brian always explains the _reasons_ for his method along with the method.

[@adamplace1414]

Just finished this recipe. Incredible results. I'm often underwhelmed by pie crusts, especially all butter ones (lard has worked well for me), but this was perfect. Even considering how high my expectations were, this exceeded them. One note: I don't think I had enough water in the dough originally. Could be my flour, could be the weather, could have been I missed something, but it doesn't matter. It squeezed together like Brian demonstrated, but after the hour's rest it just kind of crumbled apart. All I had to do, though, was dip my fingers in some ice water and flick it onto the dough, and it came together and rolled out well enough. It was still a little crumbly when I folded the gallette all up, but I did my amateur best, and it all worked out. Fantastic!

[@SleeplessKnight122]

Went with this instead of pumpkin pie this Thanksgiving; no regrets.

[@Dan-ji4db]

Just made this. I used the same kerrigold butter. It was incredible. One mistake i made was wrapping up the dough too fast when it was too cold and it didnt hold together at all. Once i unwrapped it, it was a big crumbly mess. However once i started working it with my hands, the butter melted a bit and started holding it together. Also i couldnt roll it out to 14" without the bottom being paper thin. I think mine ended up being 9 or 10" or so. I had just enough apples so maybe i cut them a bit too thick. I had to bake mine 1 hr but my oven sucks. Still, it turned out delicious and the buttery flaky crust with the raw sugar is amazing. I will make it again. Thanks bri bri

[@JB_Fraulein_Kunst]

Omg epic timing, I was recently given a pile of apples from someone's tree! Now I know what to make 😂 I like how galettes look cos they're so rustic and medieval looking

[@govindagovindaji4662]

It's not 'quite' medieval but now you make me want to watch Downton Abbey for the 8th time~!!

[@billmcdonald4335]

A family favourite. "Apple pizza." My Dad used the recipe from the master, Jacques Pepin; I do as well. Especially good warm, with a scoop of vanilla ice cream - just the way you presented yours.

[@brainanator]

Call me crazy but this personally seems about as difficult as pie. Though I guess just rolling out one crust is easier, and there are less apples to process. A lattice is time consuming but not particularly hard if you want a lattice top. So yeah, it is a bit easier for sure. I do think the increased crust-to-apple ratio looks good on this, I love crust! I have company coming this week and I look forward to knocking this out for them one evening! Great recipe, Thanks Brian!

[@cassandra_lord]

I thought the exact same thing! I just made an apple pie the other day and the only difference was it was very thick so I cooked the apples first.. other than that the process wasn't very different!

[@sahej6939]

Just use the Apple 🍎 crank gizmo that takes the skin off and cores the Apple 🍏

[@captainstripes5444]

love the use of kerrygold i use it in all of my cooking great flavor and just all around better than any other butter ive ever used

[@mad_incognito]

In Europe we make this dough by cutting the cold butter into pieces and then use our cold hands (place them in cold water and then dry them) to mix the flour with the butter. Just squeeze butter with your fingers until it is crumbly. Do that quickly before the butter is melted. At the ice-cold water and mix to a dough and place it into the fridge. In Switzerland we have something called ‘Waehe’ which is a similar dough but no sugar. The dough is placed into sheetpan with the sides also be covered, add the fruits (cherry, apples, plums etc) and the fill with an cream/egg/sugar mix about 3/4 up to the sides.

[@shelly6123]

I made this today, it was absolutely delicious! I made the dough before I went to work. It is not that much more difficult an apple pie. However, whenever I work with pastry always have a problem, rolling it out to get it round. The apples were nice and tender and the crust was so flaky. Thanks for the great recipe Brian!

[@bierbrauer11]

I love doing galette’s after being introduced to them by Chef John. Much easier to scale down (for two of us), and for me much easier to come up with my own fillings. I still do a few savory cherry tomato and goat cheese galettes each summer!

[@MAaronEdwards]

I was pretty sure that the “better than apple pie” was going to be a hot take. We tried this recipe yesterday and I’m now a believer. This was better than any apple pie that I’ve had in the past. Both the flavors and the crust/filling ratio were “on point.” Thanks, Bri.

[@una8567]

You are a Galette Master! I love the way you achieve "rustic" perfection. Galettes are all well and good but when they haven't been 'zhushed' into perfection (thank you for that reminder/pointer), or when the crust gets pleated too thick and the filling unevenly distributed it is most unappetizing.

[@pandiyansegaran6550]

I made this- it was awesome! Served it with whipped cream with a splash of amaretto. Friends loved it! Thanks for the recipe.

[@math1mom]

Just made this using premade pie crust and it was delicious. Thank you.

[@KayDubs77]

I fell in love with galettes a few years ago when I found a recipe for an heirloom tomato and cheese galette. It called for a splash of vinegar in the crust as well as some thinly sliced garlic. I made four of them in 2 weeks they were so good.

[@ladydovile]

Amen Brian! Galette is so much better than apple pie. I much prefer the apple to pastry ratio, no soggy bottoms, it’s faster too.

[@Kevin_747]

I love Gallettes. I sometimes lay down a layer of frangipane before the filling. Apple is my favorite but mixed berries are good too.

[@wolfens]

I want to try this. Homemade pie crusts make me nervous but your step by step gives me some confidence. This looks so good.

[@jpatti7002]

I made the galette this weekend, and it was a BIG success. Easy and more importantly TASTY. Highly recommend it. It will now become one of our go-to's. Thanks Chef

[@sandysbangers]

Made this for thanksgiving and it was absolute 🔥. Completely blew the other desserts away!

[@yampie]

this is like my favorite pastry recipe. buttery, sweet, EASY to make! what's not to like? thanks b man

[@clashwithkeen]

I don't know if the local place I buy my apples from is just getting flavorless duds or knock offs but I'm not a fan of honey crisp. I usually go with 50/50 Fuji and Granny Smith.

[@Jessie_T]

Made this for Thanksgiving. Then made for coworkers. Then made for the brewery staff at my favorite little spot in town. Absolutely a favorite. I tried the trick suggested of using brandy to sub for some of the water and I think there's a good texture difference - used a brown sugar bourbon to reduce with some of the residual apple juice (after letting it sit for 30-40 minutes) to drizzle over. This is great, Bri. 👌

[@lale5767]

200g AP flour 20g sugar 3g salt 150 very cold cubed butter 65g ice cold water 2 apples 50g white sugar 15g corn starch 2g salt 3g cinnamon 1g nutmeg 5g lemon juice 1 egg => egg wash Demarara sugar Flaky salt

[@MHarenArt]

I very much dislike making traditional pies, but OH how I love making a galette!!! So much easier, and also easier to cut and serve!!! In fact, running across this video has inspired me to make one today with the pears I still have from my tree! I will add a bunch of ground walnuts! Thanks for your inspiration, and for your excellent instructions in all your videoa!!

[@szotyaGD]

i just made this and my roommate said this was top 1 for her, she liked it so much 🔥🥰 i definitely overdid the water in the crust, but i dusted with flour while rolling and it turned out quite flaky ^^ i also did 3 apples instead of 2. the sprinkled sugar & salt on the crust was a really nice touch, gave an awesome texture ✨ thanks for the recipe, 10/10 would do it again 🍎🥧💕

[@christwining3063]

Thank you. It's about time someone acknowledges the desirability of quality crust vs filling! I really appreciate your videos.

[@shao0001]

I like this apple galette. Can you make baked apple some time? Also, can you make a pear and ricotta cake? Thank you.

[@quinntessence2394]

I made it and it went over so well with my folks that I've now been assigned with pie duty this Thanksgiving. Not that I mind, it's probably the tastiest thing I've ever baked!

[@brucetominello325]

B I’ve made this several times now and it has replaced apple pie in my repertoire. This past time I had some caramel left over form my Paris Brest Christmas Day dessert and decided to drizzle it over the galette and ice cream. OMG it was good. Thanks for this recipe its’ a winner for sure

[@gracealsterberg2618]

I made this Brian. For me it is easier than making a whole Apple pie. It came out delicious and pretty. Thank you.

[@SnowLilies]

9:32 "You can see, this really looks like something that you want to be apart of." 😂hit me in the giggles

[@danamurray2542]

Galette's are a great dessert option. Thank you, but the Northern Spy apple is my personal baking favourite. The galette looked wonderful.

[@bingobango8777]

Just made this recipe. It was amazing. I’m adding more sugar on the top and bottom crust. I thought I was putting too much on. You can’t have too much!

[@NAChef6721]

Thanks for the recipe. I was def skeptical abou the whole "better than apple pie" deal. I tried it and agree 10/10 will make again, thanks Bri!

[@karenfox1671]

Again, it's all about the tips that just build on each other as you go. Whoever says "acidity and sweetness for pastry"? Chefs only advise apples with low moisture release as they cook - that's when you get to the cornstarch. Thanks for taking the time to design your shingling spiral and pastry folds. Now we've all got a shot to turn out a pro job. I can't set up Telegram? Is there another way? I left a reply. I'm so touched. Thank you very much. I can't wait to make your Galette!!!!!!

[@BrianLagerstrom]

I hope you do. Thanks for watching

[@yourdogissilly]

I've wanted to make a galette for a while but didn't find any helpful videos or recipes online. I'm happy one of my all time favorite chefs came up with a recipe for us! Thanks for the great video Brian!

[@elizabethallemong1446]

I like the way you placed your apples. Will try soon. Thanks!

[@janepaulo6192]

This was delicious! I am not a crust person and usually just go for the pie filling. This is the BEST crust I have ever eaten, and it was easy to make!. Thank you for this recipe!

[@celinefederici6951]

I say skip the food processor and use your hands to get touch w the ingredients. I also use Italian "00" flour for all baked goods. That is the flour that is used in Italy and France.

[@ianglenister8398]

Just made this last night for friends and it was amazing!! Way better than regular apple pie. One addition added some caramel on top before serving. Thanks Bri! This will be a go to dessert when needed. Your channel is awesome

[@a2jy2k]

This was very easy to make and is probably the best thing I've ever baked. I highly recommend giving this one a shot!

[@toochickeny]

Just made this. I never make pie or pastries, have always found them intimidating. I followed your instructions exactly except I didn't have sugar in the raw so I just used granulated. Holy $. The crust is un.real. Perfection. Fluffy, flaky, buttery, subtly sweet, and it totally melts in your mouth. Thanks so much for your explanations about the butter temp and consistency throughout the process. It made all the difference!

[@toochickeny]

Brian, my 10 yo just informed me he signed up to bring in apple galettes for his entire fifth grade class for international day. Thanks a lot....lol.

[@rekacolour]

Brian over here throwing shade at apple pie like his last name was Crocombe

[@citizen9790]

Absolutely a galette convert. The crust with some of the filling left on it is my favorite part of a traditional apple pie.

[@Anne_Grapple]

I was preparing the ingredients for an apple pie when you just uploaded this viseo. Thank you, now I'm 100% going to make it and enjoy it.

[@karenfox1671]

I made your Galette! It was the easiest and fastest pastry, I've ever put together. Truly delicious. The boys told me how impressed they were. Now I'm sorry I didn't take more credit. Haha! I wish I had had the time to bang out a few more shells to put in the freezer. I do admit that mine was a touch more "rustico" in appearance. This is one of those recipes that I wish you had added ingredients for alternate fillings, such as cranberry or blueberry. I served it right after Pasta alla Vodka. Big rewards for an easier effort. That's HUGE.

[@kristaalcantara2639]

I made this and it worked out great. Even did the apples the same way, neat and tidy.

[@johncspine2787]

You can also take more apple and chop roughly, (or use three apples and just take all the odd shapes out and chop them up ) and put down a layer of that first, then stack or arrange your better slices in a flower shape on top..sprinkle honey across top etc..and a cinnamon sugar mix, dot liberally w more butter..

[@Dittemoi]

Great tip on the Kerry Gold/higher fat butter. Have been doubting whether it’s appropriate for crust. Love the taste but it does soften much quicker. Will try doing a quick freeze to extend the time before it melts into the flour.

[@myrahartmann2164]

i made the galette for the first time yesterday and it came out so good. Thank you.

[@ripplewine6112]

You have one of the best channels on KZbin.

[@faithsrvtrip8768]

Woo hoo I love this recipe! So much easier! I have used frozen pie crust to make this and it works! My mod would be 1/2 butter and 1/2 lard. Just saying :) Happy cooking everyone!

[@Anarcath]

The whole thing was world class ASMR. Bravo!!!

[@gabriellagreer-benedict9476]

First of all We love honey crisp apples. Yes they’re expensive, but as my husband says “we’re with it”🤣 I’m def going to try this recipe. And I just love the happy food dance at the end!!!

[@JimGraceDeBacker]

Hey Bri, we are definitely converts. We've never been big "Pie Fans" but this was an instant hit when I made it. I'm now doing a cherry version. T I'd been making tart sort of things during the holidays with pie crust scraps and jam. This is much better. Thanks!

[@Okie_Stitches]

I do these all of the time. You right!! So much faster, quicker, and oh so delicious. We have apple, peach, blueberry, blackberry and cherry galettes at our house. 🤤

[@johncspine2787]

You can go up to half vodka per water (frozen if you want) instead of all water for a super crispy crust..once you go past 50% or so, it gets too flaky, if there is such a thing..also allows you to roll the dough more without activating gluten as much as water does.

[@alannolet3109]

Love this. And for those who prefer a bit more filling, this can also be done in a tart pan to give just a bit more depth. But I'm with you - that gooey, fruity, almost chewy area around the outside is what it's all about. With a scoop of quality vanilla 'scream, this is a perfect autumn dessert. But man, that crust, Bri... 🤤

[@evilganome]

This reminds me of a galette that I make using either apple or pears, the main difference being the fruit is on a layer of frangipane between the crust and the fruit. If you want to cut the sweet a bit, sprinkle halved cranberries over the fruit. Anyway, it looks delicious and I have to make one now.

[@joseph-ow1hf]

That is the only butter I use for everything. I have an apple/cinnamon scented air freshener in my office at work, so I've been craving pie....will have to make this.

[@JohnHausser]

Hey Brian Suggestion for future videos : salmon/🥩 tartare recipes Cheers from San Diego California

[@kimbaa.g.4038]

I need to try this ! Fingers crossed I don’t butcher the dough… but being a good baker is one of my goals ! 🤞🏽🤞🏽 thanks for a great breakdown of all the steps

[@TheChad9909]

I made this and it was SOOO easy, quick, and delish. TYSM

[@angrymushroom26]

This is a lovely looking recipe, going to have to give a try for christmas. How would you say it would do with berries, such as blackberries, following the same set up, though likely slightly muddled with sugar and a bit of spice in the same fashion rather than the lovely apple fanning you did?

[@LlissaGlisten]

After watching this video a few times this week, it is now in the oven!! Thanks for a great recipe AND making it straightforward to execute. Love your, "You can do this!" confidence inspiring presentation. Great camera work too!

[@LlissaGlisten]

Wow, this was sooo good, we ate the whole thing!

[@jubileeblum4223]

I made this yesterday and it was better than any apple pie I've ever hade, homemade or not. The only thing I changed was to add some powdered ginger to the apples along with the cinnamon, and I cut the apples into 1/2" cubes so I could pile more in than the recipe called for. Never going to bother with a traditional apple pie again!

[@faridaaminy9734]

Wow, this recipe is amazing, thank you for sharing your delicious recipe Brian.

[@Kyarrix]

I am making this tonight. I've made it a few times but I'll try your tips!

[@anthonygardner400]

Yet another great recipe that I’ll be trying, Bri. I’ve made gallets before, and I like them. But, I don’t quite understand all the comments about too many apples in America’s most popular pie. If people feel that way, couldn’t they just reduce the amount of apples they put in their pie? I must be missing something. Anyway, thanks for another dose of yummy.

[@Psysium]

My mom made apple pie this weekend. She said the crust was so bad that she picked it off and just ate the filling. This recipe looks looooads better. Can't wait to crunch that sugary crust!

[@BrianLagerstrom]

it's a real treat. hope you enjoy it.

[@dreamingtreefarmstead]

Yeah, I'm all about that crust end right there... I love my apple pie and finally found a perfect recipe/method, but this crust to apple ratio looks perfect.

[@gemmak]

Apple pie purist here! Loved the galette, making it for the second time now :) Want to make panettone for Christmas/New Year’s?

[@actual_catlady]

This turned out FREAKING AMAZING! As you said, the fruit to flaky crust ratio is perfect, and the vanilla ice cream is a great touch.

[@pinkpyrex4962]

Thanksgiving dessert solved, thank you Brian. Happy Thanksgiving.

[@owamuhmza]

I made this today and I didn’t even get a morsel to taste, because it was gone in the twinkling of an eye. Compliments to you Chef🍾🍾🥂🥂

[@edamundson743]

Have you tried Gravenstien apples? I think they are the best cooking apples.

[@orrinonken7592]

I have struggled with pie. Made this for Thanksgiving as written and it was great. Less work, forgiving, and a better taste than any of my apple pies.

[@InspiritShawol82]

tried this today and the dough came out a little wet (i measured everything exactly with a scale) so i guess this is your reminder to factor in that different flours have different absorption levels . otherwise really good, thanks Brian !

[@oldasyouromens]

Honeycrisps taste samey to me, like bad apple juice - which is what the bruised ones are used for. I love the color of Pink Ladies and I think they would look super pretty and also have the right balance of sweet, tart, and floral here.

[@carastone3473]

I beg to differ! My mom taught me to bake an apple pie when I was TWELVE! It take a few hours, especially if you peel and core fresh apples yourself, but it's NOT actually difficult - and it's DEFINITELY WORTH IT! I always used Granny Smith Apples. Freaking delicious!

[@jonnvanoosten817]

Hey Bri. Loving the channel, I've made several of your recipes recently, etouffee, tuna salad, schnitzel, etc. I just made the sandwich beard from the BLT video. It came out almost perfect but I had to pull it out of the oven like 15-20 min. early and the crust was a little over crunchy. The crumb was good and fully cooked but I also got a lot more rise out of the dough than yours, maybe a inch higher loaf. I'm thinking this is due to high altitude (5280 ft). Anyway I'm trying to improve my baking skills and wonder if you might do an episode on high altitude baking? I don't think any of the other big boy cooking channels have covered this and you could use it as an excuse to do a mountain travel episode. Hit me up if you want to come to Colorado.

[@conniebeal6000]

Correction detailed instructions. I have made a galette before and you are so right, so much easier than making pie.

[@lifenmotion3372]

Gosh darn it how do you do it?! I put on a video to chill out and every single time you make me want to get up and cook!!

[@victorhall1421]

I have used Ina Garten's crostata recipe in the past but this recipe really elevates it. She used just plain apples and I really like that that there is a sauce with the apples in your recipe. Really nice presentation.

[@erich6860]

Love your videos Brian, I've made several and loved them all. If you ever get a restaurant I want to be a customer 🙂

[@margarineguitars]

Brian, I am such a huge fan and have made so many of your recipes. But I have an important question: when you say "turn the stand mixer to high" do you really mean all the way to 10?? In your videos it looks like you are somewhere around 6. Speed 10 really freaks my dog out and she tries to rescue me from it. Thanks and keep up the awesome work!

[@danwest268]

There was a lot of zhuzhing in this video, which is nice. Looks really good, can't wait to bake it this weekend for my birthday. Happy B-Day to me

[@Covenant-R]

Best apple pie is apple crumble style pie. 10 minutes to make. 40 in the oven. And done. Coming from a country where apple pie as a tart style dough is rare but where our default apple pie is an apple crumble style pie... its a 10 minute thing to make. Always great... Apples slices or thin wedges, cinnamon, sugar, in the bottom of a buttered wide pan, then the crumble is just butter, oatmeal, cinnamon, sugar and a pinch of cardamom A little flour. Spread it out over the apples in a wide pan and then I like to drizzle over syrup and slice butter very thinly on top. Cook under foil for first 15-20 minutes, then remove the foil, cook for another 20 min... done... great apply, cinnamon, caramel top... Serve with ice-cream or whipped cream. Can be done with most berries, summer favorites is Rhubarb, or blueberry and razzberry.

[@LAMESPOON]

Hi chef! loving the videos - have a new request for you Would love love love your take on BIGA & Poolish on pizza. maybe a heads up challenge to see which you prefer? I know you already made a video using poolish but would love your take on BIGA, specifically on pizza. Appreciate it

[@kimberlycooper6321]

One of the first recipes I made from the "Cooking With French Flair" class I took many moons ago. This is a great dessert & very impressive to guests, and I agree - much more satisfying result than an apple pie. The folded edge makes it!!!

[@barbarareyes3005]

hi Bri thanks for sharing this recipe now i can make apple dessert ... my hubby loves apple pie and i always buy during any holidays coz i have no talent in baking 👏👏🙏🙏😋😋

[@ufcivil]

Excellent recipe Brian, thank you!

[@catebranch8955]

I just added 1 1/8 c. cold water to my food processor and immediately realized something was wrong. My converter says 65g is actually about 1/4 c water. I made a second batch using 1/4 to 1/3 c and it's going better so far!

[@schmup53]

Hey Brian, this is great and I would love to see a savory galette, like, with mushrooms!