Once chilled, roll your dough out between two
pieces of baking paper until it's about 1/3 -1 / 2 an inch in thickness.
Not exact matches
Divide mixture in two, spoon onto a large
piece of baking paper, roll away from you to form a cylinder — like Martha does here — twist ends to seal and refrigerate
until firm (1 hour).
Grease and line 2 x 20cm / 8in sandwich tins.: use a
piece of baking paper to rub a little
baking spread or butter around the inside
of the tins
until the sides and base are lightly coated.
Tip — Use a
piece of baking paper to rub a little
baking spread or butter around the inside
of the tins
until the sides and base are lightly coated.
Slide the
piece of baking paper holding the galette on to a
baking tray, then place the tray in the oven and
bake for approximately 30 - 35 minutes,
until the galette crust starts turning a dark golden brown.