The Times - Serving Waitsburg, Dayton and the Touchet Valley

As a young budding cook, one of the earliest staple recipes I mastered was perfecting my flakey pie crust. With just a few ingredients, mainly butter and flour, the key to a perfect batch is all about proper kitchen techniques, such as keeping your butter and water very cold, and not overworking the dough. Perfect for pies or tarts, I often double or quadruple the recipe to have extra discs of dough ready for the freezer. This week, I remembered I had an extra disc of dough leftover from last week's holiday preparations which was perfect for a no-fuss recipe like this savory galette. Aromat...