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Cornmeal Galette Dough

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

  • To learn more, read:
    Free-Form Rustic Tarts
  • by David Lebovitz from Fine Cooking
    Issue 40

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.

  • 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

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.

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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