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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.


  • 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.


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Reviews (5 reviews)

  • NickBrookline | 08/20/2020

    I've made this about 50 times. Folks are always blown away by the texture and flavor. Amazing!!!

  • 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.

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