Cornmeal galette dough

By LaurieGerber

David Lebovitz dough for freeform summer savory tarts

Ingredients

• 5 oz. (1-1 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 T) unsalted butter, cut into small cubes and chilled.
• 3 T olive oil
• 2 oz (1/4 c) ice water

Preparation

Step 1

Mix flour, cornmeal, sugar and salt.
Cut in butter till evenly distributed but still pebbly.
Add olive oil and ice water and mix till the dough begins to come together. Shape into a disk, wrap in plastic and refrigerate 1 hour or more.

Use as the basis for relatively dry savory summer tomato and other vegetable/cheese tarts.