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.
I've made this about 50 times. Folks are always blown away by the texture and flavor. Amazing!!!
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.
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.