Endlessly Adaptable Galette Dough 8.000

Goran Kosanovic for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Sep 12, 2018

Cornmeal adds texture, heartiness and a touch of sweetness, while sour cream keeps this endlessly adaptable crust tender and flaky. Sweet or savory, a showstopping appetizer or delightful dessert, this recipe will serve as a delicious vehicle for any of late summer's or early fall’s bounty.

This recipe is easily scaled up or down, and the dough can be assembled in a food processor as well (cut the butter into the dry ingredients, then add the wet ingredients and process until a ball of dough forms).

To read the accompanying story, see: Think pies are too fussy? A rustic galette is just as impressive — and much easier..

Make Ahead: The disks of dough can be refrigerated for up to 3 days, or in the freezer for 3 months. Defrost them in the refrigerator the night before you plan to use them.


Servings:
8 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-12 servings; makes two 11-inch galettes

Ingredients
  • 2 cups flour, plus more as needed
  • 1/2 cup medium or finely ground cornmeal
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 16 tablespoons (2 sticks) cold unsalted butter, cut into cubes
  • 1/4 cup ice water
  • 1/4 cup sour cream (may substitute buttermilk or plain yogurt)

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Directions

Whisk together the flour, cornmeal, sugar and salt in a mixing bowl. Add the cubed butter and toss to coat. Use a pastry cutter or forks to cut the butter into flour until mixture resembles coarse meal.

Mix the water and sour cream in a cup, then drizzle a few tablespoons at a time over the flour-butter mixture. Use a flexible spatula to stir in the water, adding a few tablespoons at a time, until the dough is hydrated but not sticky; when you pinch the dough into clumps, it should hold together. Gather the dough into one mass, then divide it in half, forming 2 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour, and up to overnight.

Lightly flour a work surface. Line a baking sheet with parchment paper. Roll out 1 disk of dough into a 13-inch circle, about 1/8-inch thick. Transfer to the baking sheet. Refrigerate while you prepare the filling. (See baking directions in the related recipes.)

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Recipe Source

From baker Polina Chesnakova.

Tested by Bonnie S. Benwick.

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