Berry Gallettes Pt 1

INGREDIENTS

INSTRUCTIONS

GALETTE DOUGH
BERRY GALETTE
Makes Enough For Two 8-In. Galettes: The cornmeal in this wonderfully
buttery dough not only gives it a bit of crunch, it makes it crisp
enough to stand up to soft and syrupy fillings and sturdy enough to
be rolled to extreme thinness. You can use this dough to line a tart
pan, but it is particularly well suited to rustic tarts called
Galettes - - flat, open-face, free-form tarts whose edges are folded
over the filling like the 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.
To Make The Dough By Hand: stir the sour cream and 1/.3 cup ice water
together in a small bowl and set aside. Put 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 once or twice just to coat
them with flour. With a pastry blender, 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 cream mixture over the dough, 1 tablespoon at a
time, tossing with a fork to evenly distribute it. After you've added
all of the sour cream, the dough should be moist enough to stick
together when pressed; if it's 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. Press each piece of dough into a disk, 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 the work of a 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 each half into a disk. Wrap in plastic and chill for
at least 2 hours.
Storing: the dough can be kept in the refrigerator for a day or two,
or it can be wrapped airtight and frozen for a month. Thaw, still
wrapped, in the 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.
Berry Galette:
Position a rack in the lower third of the oven and preheat the oven
to 400. Line a baking sheet with parchment paper.
Put the dough on a lightly floured work surface and roll it into an
11-inch circle that's about 1/8 in. thick. Since the dough is soft,
you'll need to lift it now and then and toss some more flour under it
and over the top. Roll up the dough around your rolling pin and
transfer it to the prepared baking sheet.
Spread the berries over the dough, leaving a 2-to 3- inch border.
Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the
honey, if you're using it. Cut the butter into slivers and scatter it
on top of the fruit. Fold the uncovered border of dough up over the
filling, allowing the dough to pleat as you lift it up and work your
way around the Galette. (Because you're folding a wide edge of dough
onto a smaller part of the circle, it will pleat naturally - - just
go with it.) Dip a pastry brush in water, give the edge of the crust
a light coating, and then sprinkle the crust with the remaining
teaspoon of sugar.
Baking The Galette: Bake the Galette for 35 to 40 minutes, or until
the
continued in part 2

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