Crust for 1 large galette
2 3 /4 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons kosher salt
10 ounces unsalted butter
6-8 tablespoons ice water
Pulse flour, sugar and salt in food processor fitted with blade attachment until combined.
Add butter and pulse until flour resembles a coarse meal.
Slowly add ice water and pulse until dough holds together.
Place dough on floured surface and knead by hand to form a disc, then wrap in plastic and refrigerate for at least one hour.
Preheat oven to 400 F and line baking sheet with parchment paper.
Roll dough into 12-inch round with rough, uneven edges.
Place dough on baking sheet and assemble galette with desired filling.