Too-cold doughs can crack and split when rolled; let this sit at room temperature for five minutes first.
Recipe information
Yield
Makes enough for one 10"-diameter tart or one 14x10" galette
Ingredients
1 tablespoon sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
6 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
Preparation
Step 1
Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
Step 2
Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
Step 3
Do ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
