Name: Galette Fine
Ingredients: 4 cups all-purpose flour; 1½ cups unsalted butter; 1 dried bean (for decoration); Coarse sea salt (formerly 'bay salt')

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Galette Fine

Ingredients

4 cups all-purpose flour
1½ cups unsalted butter
1 dried bean (for decoration)
Coarse sea salt (formerly 'bay salt')

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

In a bowl, combine flour and butter to make a flaky pastry with 6 folds.
Let the dough rest for 20 minutes.

Shape and bake

Shape it into a ball and roll it out to about ½ inch thick.
Place the dried bean in the center and transfer to a baking sheet.
Trim the edges, brush with egg wash, and score the surface with a knife.
Bake in a preheated oven at 350°F (175°C) for 15 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour: Forms the structure of the pastry as it is mixed with butter and rolled.
Unsalted butter: Creates flaky layers as it is folded into the dough and melts during baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.