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Cornmeal Galette Dough

October 10, 2014
by Cornelia Emlen
Serves: 12
Incredibly good, crusty and crumbly crust for both savory or sweet dishes.
  • 2½ cups all-purpose flour
  • ⅔ cup yellow cornmeal
  • 2 teaspoons sugar
  • 2½ teaspoons kosher salt
  • 12 tablespoons unsalted butter
  • 6 tablespoons olive oil
  • ¼ - ½ cup ice water
  1. Pulse flour, cornmeal, sugar and salt in the bowl of a food processor.
  2. Chop chilled butter into small pieces. Add to dry ingredients. Pulse until evenly distributed.
  3. Add olive oil and pulse several times.
  4. Add ice water a bit at a time. Pulse until dough begins to come together. Add more water, as necessary.
  5. Gather dough into a ball and flatten into 1 or 2 discs, wrap and place in refrigerator for at least 1 hour.
  6. Note: Using a food processor is handy but you can also make this recipe in a mixing bowl by cutting the butter and oil into the dry ingredients and adding water as needed.