Tuesday, December 16, 2008

Galette Dough

The cornmeal in this dough makes the galette a crisp, crunchy and sturdy enough to be rolled to extreme thinness. You can use this dough to line tart pan, but it s particularly well suited to rustic tarts called galette- flat, free form tarts whose edges are folded over the filling like ruffled top of a drawstring purse.
The dough is made quickly either by hand or in a food processor and produces enough for two galettes.

Adapted from Baking with Julia

Makes enough for two 8-inch galettes


3 tbsp sour cream (or yogurt or buttermilk)
1/3 cup (approximately) ice water
1 cup All purpose flour
1/4 cup Cornmeal
1 tsp Sugar
1/2 tsp Salt
7 tbsps cold unsalted butter, cut into 6 to 8 pieces

TO MAKE THIS DOUGH BY HAND, stir the sour cream and 1/3 cup ice water together in a small bowl and set aside. Pour the flour, cornmeal, sugar and salt in a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing them just once or twice just to coat them with flour. With a pastry blender or using two knifes, work the butter into the flour, aiming for pieces of butter that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.
Sprinkle the cold sour mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute it. After you've added all of your sour cream, the dough should be moist enough to stick together when pressed; if its not, add additional cold water, 1 teaspoon at a time. With your hands gather the curds of dough together. (You'll have a soft, malleable dough, the kind you might want to overwork.)

Chilling the dough; Turn the dough out of the bowl and divide it in half. I made 4 parts so that i could try 4 different galettes. Press each piece of dough into a disc, wrap in plastic and refrigerate for at least 2 hours.

TO MAKE THE DOUGH IN A FOOD PROCESSOR, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside. Put the flour, cornmeal, sugar, and salt in a work bowl of a food processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.

Chilling the dough Remove the dough from the processor, divide it in half and press wach half into a disk. Wrap in plastic and chill for atleast 2 hours.

Storing; The dough can be kept in a refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw, still wrapped, in a refrigerator. It is convenient to roll the dough into rounds, place parchment between each round, and freeze them wrapped in plastic; this way, you'll need only about 20 minutes to defrost a round of dough at room temperature before it can be filled, folded into a galette, and baked.


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