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cooking school |
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Galette Dough:
Combine 1 3/4 cups all-purpose flour, 1/4 cup fine cornmeal, 1 teaspoon kosher salt, and 1 tablespoon sugar in food processor bowl. Cover and process just until combined. Add 2/3 cup butter, cut up, to food processor bowl. Cover and process with several on-off turns until butter is pea-size. Add 1/3 to 1/2 cup ice water while pulsing the machine (don't turn on machine and let it run). Dough should just start to come together. (Sometimes dough needs more water; sometimes less.) Turn dough onto work surface and bring together into ball. Wrap in plastic wrap and chill for at least 30 minutes to relax gluten and make dough easier to handle. To form galette, roll out on lightly floured work surface into an irregular circle (it doesn't have to be perfectly round). If butter gets warm and soft, pop the dough back in the refrigerator for 15 minutes. Use in recipe as directed on previous slide..
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