Should I remove the sugar if I'm making this a savory gallette?
If I want to make this a savory recipe, is it worth it to remove the sugar? Or leaving the crust recipe as is?
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Recipe question for:
Easy Apple Galette
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2 Comments
You can make pâte brisée (a.k.a. short crust pastry) with or without sugar. The sugar is mostly there to facilitate browning.
If the savory galette requires a longer bake, I would be more inclined to make the pastry dough without sugar.
Also, the small amount of sugar in the dough (1 tbsp) might work nicely as a contrast with some savory fillings.
Again, your call.