I've always wanted to make a galette. Blackberry season is almost over here, so I went and picked a few quarts after my run this morning. I found a few different galette dough recipes, but I was particularly intrigued by this one by Julia Childs.
Galette Dough
3 tablespoons sour cream
1/3 cup ice water
1 cup all purpose flour
1/4 cup cornmeal
1/2 tsp salt
1 tsp sugar
7 tablespoons cold unsalted butter (cut into 6 or 8 pieces)
*Stir the sour cream and ice water together. Set aside.
*Combine the flour, cornmeal, salt and sugar in a large bowl with a fork.
*Add cold butter pieces and combine with a pastry blender until the butter pieces are the size of bread crumbs to small peas.
*Add cold butter pieces and combine with a pastry blender until the butter pieces are the size of bread crumbs to small peas.
*Add sour cream/water mixture 1 tablespoon at a time and toss with a fork to evenly distribute. *You'll end up with wet clumps of dough.
*Carefully combine into a ball without overworking.
*Divide ball in half and shape each half into a disc, wrapped in saran wrap. Refrigerate for at least two hours.
Berry Galette
1/2 Galette dough recipe
1 1/2 cups berries
1 Tbsp + 1 Tsp sugar
1 Tbsp butter
After the sour ceam/water was added, formed into a ball and divided in half.
Roll chilled dough out to about 11" (1/8" thick)
Carefully place dough onto a piece of parchment paper and place berries in the center, leaving 2 - 3 inches of the dough to fold toward the center.
Sprinkle the berries with 1 Tbsp sugar. Also place 1 Tbsp of butter (cut into small bits) over berries.
Fold the edges of dough toward the center, creating pleats.
Sprinkle the berries with 1 Tbsp sugar. Also place 1 Tbsp of butter (cut into small bits) over berries.
Fold the edges of dough toward the center, creating pleats.
Lightly brush the crust with water and sprinkle 1 tsp sugar over crust.
Bake 35 - 40 minutes or until golden at 400 degrees.
Eat!
Bake 35 - 40 minutes or until golden at 400 degrees.
Eat! 