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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.Yields enough dough for one galette about 11 inches in diameter; recipe can be doubled.
ingredients
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
how to make
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.
From Fine Cooking 40, pp. 68-73
