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