A galette is the simplest pie that even a beginner can make. Quark dough is especially tasty and versatile, as it is quick to prepare and suitable for various fillings. In this article, I will share with you the best recipe for quark dough and filling ideas so you can easily and quickly make a delicious galette.
Advantages of Quark DoughHere are two main reasons why it has become my favorite:- Ease of Digestion: Quark dough is easier to digest and contains more protein, as it is almost half composed of quark.
- Flour Tolerance: This dough works great with different types of flour - regular wheat, whole grain, spelt, or even gluten-free mix.
How to choose quark (cottage cheese)? It shouldn't be too moist. Look at the photo below; this is the cottage cheese I used to make the galette. Aim for a similar consistency.QUARK DOUGH RECIPE FOR GALETTES Ingredients for 2 galettes:
In this video, you can see how to make the dough for galettes.- Flour - 200 g (7 oz)
- A pinch of salt
- Unsalted Butter (82% fat) - 100 g (3.5 oz)
- Quark (9% or 18% fat) - 200 g (7 oz)
The quark should be soft enough and not dry to distribute evenly in the dough.
Instructions:
1. Cut the cold butter (straight from the fridge, but not frozen!) into small cubes.
2. Add salt to the flour. Mix the flour and butter with a whisk attachment on a mixer until it forms crumbs.
3. Add all the quark at once and mix with the mixer as much as possible. Knead by hand until the dough is homogeneous.
Storage:
- In the refrigerator - up to three days.
- In the freezer - up to 30 days (thaw strictly in the refrigerator!).
Gluten-Free Quark Dough for Galettes.If you want a gluten-free dough option, use a specific gluten-free mix rather than just gluten-free flour. The mix contains starch, which gives the dough additional elasticity.
If you want to make a gluten-free mix yourself, use a 3:1 ratio. Three parts gluten-free flour and one part starch. For example, 150 g (5.3 oz) rice flour and 50 g (1.8 oz) cornstarch. The starch should be cornstarch, not any other type.