As for the crust, it has cornmeal in it; it’s genius! The cornmeal gives the crust a nice crunch. And while I won’t discard my favorite piecrust recipe, I certainly will use this one again for a galette.
This recipe makes me want to invite friends over for dinner. It’s rustic, sophisticated and showoffy all at the same time. For the recipe go to Tuesdays With Dorie or better yet buy the book Baking With Julia by Dorie Greenspan.