Cheesy Crust
 
Makes 1 (10-inch) crust
Ingredients
  • 1½ cups (188 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon dry mustard
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon ground black pepper
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ½ cup (57 grams) shredded Gouda cheese
  • ½ cup (57 grams) shredded extra-sharp white Cheddar cheese
  • ¼ cup (60 grams) ice water
Instructions
  1. In the work bowl of a food processor, place flour, salt, dry mustard, paprika, and pepper; pulse until combined. Add cold butter and cheeses; pulse until mixture is crumbly, about 5 pulses. With processor running, add 1⁄4 cup (60 grams) ice water, 1 tablespoon (15 grams) at a time, just until dough comes together.
  2. Turn out dough onto a heavily floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/creamy-spinach-galette/