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1
In a medium bowl, combine the flour, salt and the pepper.
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2
Cut in the butter, using your fingers or a pastry cutter, until the mixture resembles coarse cornmeal -- work very quickly so that the butter does not become too warm.
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3
Add the ice water and press the dough gently until it JUST comes together -- DO NOT overmix--it's okay if there appears to be unmoistened flour.
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4
Spread a sheet of plastic wrap over a flat surface and turn the dough out onto it.
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5
Grip the ends of the plastic wrap and pull them together, towards the center, so that the wrap presses the dough together.
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6
Wrap the dough into a ball and refrigerate it for at least 30 minute (At this point, the dough can be wrapped a second time and stored in the freezer for up to 3 months.
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7
To make the pastry, cut the dough into 2 or 8 equal pieces, depending on whether you will make large or individual galettes.
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8
Set the dough on a floured work surface and use the palm of your hand to pat it flat.
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9
Using a rolling pin, roll the dough into a circle about 1/8-inch thick. Large galettes should be about 14 inches in diameter - small galettes should be about 6-8 inches in diameter.
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10
Set the dough on a baking sheet covered with parchment paper and keep chilled until ready to fill. (The dough can also be frozen after it has been rolled; be sure to wrap it tightly.).
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11
Fill with whatever your heart desires and bake in a 400u00b0F oven for about 35-40 min, depending on what you fill it with. The pastry should be nice and golden brown.
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12
**Variation: For sweet galettes, use 1/4 tsp salt and add 1 tsp sugar at the same time.
