classic galette sablée de breton

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Hey peeps. Remember this? This evil creation that is a cross between a cookie and a cake so buttery you’d be wanting to gnaw on carrot sticks for the rest of the evening? Well, as luck would have it, turns out that I have carrots in my fridge that could be put to good use. Oh and butter too. Lots of it.

I didn’t really give a recipe last time because as a Dorista, I wasn’t really allowed to post any Dorie recipes (if you want to know what being a Dorista means, check it out here). But I really wanted to share a sablé recipe with you since it is just about the greatest thing a French baker could ever invent. Simple, with only 5 ingredients and loaded with.. yup BUTTTEEERRRRR. Everyone’s favourite ingredient. Our little guilty pleasure. I mean, who doesn’t love a little butter once in a while? Well except for vegans, dairy intolerants and those with cardiac problems, not anyone who I want to invite over soon for dinner.. (Ha! Just kidding Mom. Friday’s still on right?). I do have to warn you though, that this recipe uses a lot of butter. And by a lot I mean like A LOT, a WHOLE block. But don’t worry, you’ll feel better about sharing, trust me. And yes, no need to thank me for actually not publishing this recipe during the swimsuit season. Yeah, I’m sensitive like that.. except maybe if you’re in the Southern Hemisphere, which in that case.. err.. sorry?

So how does this one compare to Dorie’s version? Well for one, Dorie’s version uses unsalted butter. This one uses SALTED butter. And second, Dorie’s version is much thinner and cookie-like, a little bit more chewy. In this version though, the absence of leavening ingredients, be it in the form of egg whites or yeast or baking powder/soda means that this galette is more dense and crumbly but it is meant to be just like that. The real pleasure in eating this is when you pair it with something smooth that would cut into that denseness. And what better way to eat this than with ice cream! A neutral flavoured ice cream like vanilla would really make this buttery galette sing. Top it with fresh fruits so you’ll feel less guilty about eating a whole plate of.. well.. butter. And don’t worry, I won’t judge if you want to eat this (ice cream and all) for breakfast (ahem…. wha..? I had a side of fruits as well..).

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Note on measurements: I apologise beforehand but the recipe below is only measured in grams. I have had varied degrees of success when I bake in volumes (using cups instead of grams) and I sincerely do think that measuring in weights is the best way to bake and where you will have the most consistent results. It is so much easier and you’ll have less dishes to wash too! If you love to bake, an investment in a digital scale (I bought mine for 20$ at Ace Hardware) is one that you will not regret. Okay, I’ll shut up now.

Galette Sablée Bretonne

Serves at least 6, adapted from this and this

  • 300 gr all-purpose flour
  • 30 gr potato starch (you can also use corn starch)
  • 125 gr brown sugar
  • 225 gr salted butter, at room temperature and cubed, plus a little bit more for greasing pan
  • 4 egg yolks
  • 1 tbsp rum (optional)
  • a pinch of coarse sea salt

Place a rack in the middle of the oven and heat oven to 150C.

On your clean working counter, sift flour and potato starch. Mix in sugar. Make a well in the centre like you would when you want to make pasta. Inside the well, crack in the egg yolks and pour in the optional tablespoon of rum. Slowly start to incorporate the flour with the yolks little by little. Knead the dough and mix in the butter, cube by cube.

Form a ball with the dough and gently pat it down with the palm of your hand into a baking pan that has been greased with butter. Sprinkle with a pinch of sea salt.

Bake for 45 minutes, checking at halfway through. If the top gets too brown too quickly, put foil on top of the galette and remove to a lower rack. When done, remove from oven and let cool slightly. Serve while still warm with a scoop of ice cream and whatever fruits you have in your fridge. Berries are excellent but stone fruits are just as good.

4 thoughts on “classic galette sablée de breton

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