Pâte à Galette ordinaire (Ordinary Galette Pastry)

Ingredients

• 500 grammes flour
• 10 grammes salt
• 15 grammes sugar
• 375 grammes butter
• 1 and a half décilitres water

Instructions

1. Make the détrempe as for the Pâte à foncer.
2. Gather the paste into a ball, but do not fraise it.
3. Let it rest in a cool place for at least an hour.
4. Give it three turns, leaving 8 to 10 minutes between each turn.
5. After the last turn, let the paste rest a few minutes more before cutting it up.