Culinary Arts

Chez Panisse Cooking: Galette

Alice Waters

Lesson time 10:48 min

Alice teaches you how to make Chez Panisse’s everyday dessert, the galette. Learn how the perfect pastry dough results in a beautifully flakey crust.

Alice Waters
Teaches The Art of Home Cooking
In 16+ lessons, learn to cook beautiful, seasonal meals at home from the James Beard Award-winning founder of Chez Panisse.
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ALICE WATERS: I want to bring you in to Chez Panisse to show you how the values of my cooking at home translate into a restaurant. It really is an extension of my home. One of the things that make Chez Panisse unique is that all of the cooks taste the dishes together. It's an opportunity for dialogue, for training our palettes, and learning to put words around for what we're tasting. Like I do at home, we write a daily menu that is based on what's the very best that particular day. And we prepare the dishes simply so that they taste of what they truly are. These are two dishes we do over and over again at Chez Panisse. They are challenging recipes, but when you make some again and again, they really become second nature. It is really a treat to watch our pastry chef, Carrie Lewis, make this dough with ease and skill. Carrie has the flour, salt, and sugar pre-measured in a bowl. The sweet butter is cut into half-inch cubes and chilled. She is gently coating the butter with flour and pressing it into flat pieces. Carefully drizzle in one third of the ice water, stirring with a large fork. You want to integrate it completely before adding any more. Continue to drizzle in water and work it in with a fork. You want to toss the mixture, not mash it. Carrie is pressing the dough very gently together to test if she has added enough water. It should start to get a little ropey texture, which means the dough should have enough water to just come together with a gentle squeeze, but no more. This kind of tearing and stacking creates butter layers that eventually make a flaky crust when it's baked. The final motion is to knead it very slightly to pull it together. We find it easier to master this dough if you make it in slightly larger batches so that there is more wiggle room to get the texture right. Wrap the dough and let it rest in the fridge for at least 30 minutes to give the gluten in the flour a chance to relax as the dough continues to moisten. We remove the dough from the refrigerator about 10 minutes before rolling. If it is frozen, give it 15 to 20 minutes. It should be cold, but not so cold that the butter chunks shatter when rolled. If it is too cold, the edges will crack and split while you're rolling. If it is too warm, it will be too soft and unmanageable. It will also absorb too much flour and melt the chunks of butter. Unwrap the dough, flour the counter lightly and evenly. Place the round of dough in the center of your floured area and dust the top of the dough with flour. Press down on the dough ball to expand the circle. Carrie is using a dowel, but I prefer to use a rolling pin. Turning the dough frequently ensures that you're rolling it evenly and that is not sticking to the bottom. Start to roll from the center outwards, continuing to rotate the dough frequently to keep that circular shape. If any cracks are opening on the edges, make sure to pinch them together, or a small crack will become a big one. Dust...

Farm-to-table cooking

Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement and earned her the James Beard Award for Outstanding Chef. In her first-ever online cooking class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, create healthy and beautiful meals, and change your life by changing the food you make at home.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I cannot wait for the next part of the class to begin!

It was a pleasure to watch Alice and see her joy in cooking. What did learn? Olive and salt 🤣. Great food can be simple

love Alice and her unapologetic approach to food. Just letting nature speak for itself and you as the cook picking and presenting it's best and seasonally relevant harvest.

I really enjoyed listening to Alice Waters. Her passion for cooking really comes through and is quite inspirational. I am going to try a lot of the recipes, and am even going to try growing more of my own herbs.


A fellow student

Wow! I'm going to give this try for a family dinner next week. Perhaps I'll make one or two ahead of time just to perfect technique.

Juanita F.

Hello :) I'm am just wondering if somebody has tried to make the pastry ahead of time and if yes, for how long could it be kept and what's the best way to do it.

A fellow student

I loved this lesson. I have been making galettes for years, but I tried the method in the video and the crust is extremely flaky. So flaky that it flakes from the bottom as soon as it's cut into. However, I don't think the video shows the entire butter/flour blending, as it's just not possible to have the distribution of butter as shown when rolling out based on the slight working of the dough and butter. I am convinced there must have been some editing. In any case, I have learned that there either needs to be a layer of frangipane or a layer of flour/almond flour between the crust and the fruit, even with apples in order to keep the crust flaky. Thank you Alice! The pulling/stacking method of the dough seemed to do the trick!

Uzair S.

Followed the instructions in the video, but added the butter as mentioned in the PDF. I think it came pretty close (no frangipane, alas!)

A fellow student

I was slightly intimidated to make this dish. I think it turned out beautiful! Found pink ladies at my local Farmer's Market!

Zenna Y.

It looks a lot easier than many other recipes for making the pie crust! I can't wait to try! The only thing I am wondering is whether it's normal to have so much waste (esp. the flour part). It doesn't seem that all the ingredients are used. Did anyone try the recipe? feedback is welcomed :)

A fellow student

Can someone tell me ( not a guess ) what is the English name for sweet butter? As far as I’m aware we have cultured, salted and unsalted.

Laura L.

I've been making pastry dough for years. I do love the idea of taring the dough and stacking it. I usually just layer the dough with a bench scraper as I knead it gently. It achieves that flaky layered texture but I'm going to try this method.

Katherine C.

The written workbook recipe calls for incorporating the butter into pea or smaller size lumps. But the demonstration shows using larger—1/2 inch size pieces of butter. These seem like two different methods. ?

Sare O.

oh! just can't wait to try making this looking so elegant and tasteful galette... Thank you both🙏