Master Recipe 
The tart dough is truly child’s play: Any cook who has avoided pastry must try this one. It’s easy, foolproof, and demands no futzing or prebaking. Whenever I prepare this, I think, This is so simple, so honest, why would anyone make any other pastry? Once you’ve mastered this dough, you can let your imagination run wild with the filling ingredients, creating your own personal galette specialty.
MAKES ENOUGH PASTRY FOR 2 GALETTES
EQUIPMENT: A food processor; a rolling pin.
2-1/2 cups (360 g) unbleached, all-purpose flour
1 tablespoon sugar
2 teaspoons fine sea salt
1 cup (8 ounces/250 g) unsalted butter, chilled and cubed
About 1/3 cup (80 ml) ice water
1. In the food processor, combine the flour, sugar, and salt and process to blend. Add the butter and process until the mixture resembles coarse cornmeal, about 10 seconds. With the machine running, slowly add the water through the feed tube and process just until the dough comes together (you may not need all the water), about 10 seconds more.
2. Divide the dough in two, flattening each half into a 5-inch (12.5 cm) disk. Wrap both disks securely in plastic wrap, reserving one disk for another use. Chill the disk you will be using first for at least 2 hours, or until the dough is firm. The second disk can be stored, well wrapped, in the refrigerator for 1 day or in the freezer for up to 1 week.