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Recipe

Cornmeal Galette Dough

Yield: Yields enough dough for one galette about 11 inches in diameter; recipe can be doubled.

The texture of this dough makes it a little more prone to tearing, especially as you fold it up and over a filling. If this happens, simply pinch the dough together and move on.

Ingredients

  • 5 oz. (1-1/4 cups) all-purpose flour
  • 1-1/2 oz. (1/3 cup) fine yellow cornmeal
  • 1 tsp. sugar
  • 1-1/4 tsp. salt
  • 3 oz. (6 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
  • 3 Tbs. olive oil
  • 2 oz. (1/4 cup) ice water

Preparation

  • In a medium bowl, mix together the flour, cornmeal, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until it’s evenly distributed but still in large, visible pieces. Add the olive oil and ice water and mix until the dough begins to come together. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for at least 1 hour.

Reviews

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Reviews

  • llf | 08/17/2017

    Very good! I had no problems with it holding together. I needed less water to bring it together, probably due to using a slightly different grind of cornmeal.

  • brooklinecook | 06/15/2015

    This dough made me nervous the first time I made it. But, the truth is, you can't make mistakes as long as you don't over mix it. It rolls out pretty easily (I keep it moist) and even if it tears, it's easy to repair. The taste is WELL worth it! We make it about 8 times per summer!

  • rsoffa | 02/19/2013

    Love this dough - great for savory appetizers. I roll it out square and top with figs & prosciutto or caramelized onion and goat cheese. I docked the recipe a star because the dough is so fragile (it always tears on me, although it's easy to patch up and bakes up fine) and because the online recipe is missing the cooking instructions. Tips: cold ingredients make a big difference, even with the food processor. Don't overfill or the bottom will be soggy. Bake finished tarts at 375 for 35-45 minutes.

  • 19867920 | 05/16/2009

    A great dough , with texture. Have been using it for years.

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