Yield: Yields enough dough for one 9-1/2-inch galette
This basic dough comes together in minutes, is supple yet sturdy, bakes up buttery and flaky, and can be used for both sweet and savory galettes. In other words, it’s your dream dough.
Black pepper: Add 1/2 tsp. coarsely ground black pepper to the dry ingredients.
Corn meal: Substitute 1/4 cup fine cornmeal for 1/4 cup of the flour.
Poppyseed: Add 2 Tbs. poppyseeds to the dry ingredients
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?