Yield: 1 ½ pounds dough (enough for two galettes)

8 ounces (2 sticks) very cold unsalted butter
7 1/2 ounces all-purpose flour
3/4 cup coarse cornmeal (polenta)
¾ teaspoon minced fresh rosemary
1 teaspoon finely grated zest of an organic or well-scrubbed lemon
2 tablespoons granulated sugar
¼ teaspoon fine sea salt
2 large egg yolks, lightly beaten
3 to 5 tablespoons iced water, as needed

1. Cut the butter into small pieces, place on a plate; chill in the refrigerator for 25 minutes, or in the freezer for 10. In a bowl, combine the flour, cornmeal, rosemary, lemon zest, sugar, and salt. Chill the bowl in the refrigerator for 20 minutes.

2. Dump the dry ingredients into a food processor, and pulse briefly to blend. Scatter the cold butter over the top and give it three or four 5-second pulses, just until the mixture looks like coarse breadcrumbs. Remove the lid; add the egg yolks and drizzle 3 tablespoons of ice water over the top; pulse for 10 to 15 seconds, until the dough just begins to clump together. If mixture doesn’t clump, add up to 2 more tablespoons water, one at a time, pulsing briefly in between; don’t overmix!

3. Turn out onto a lightly floured surface and gather into a thick disk. Wrap in plastic and refrigerate for at least 1 hour, or overnight (dough may also be frozen for up to 3 months). If chilled for only 1 hour, let the dough stand for 10 minutes before rolling out. If chilled for 8 hours, or overnight, let it stand for 1 hour before proceeding.