INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 6398
Calories From Fat: 1038
Total Fat: 119.3g
Cholesterol: 490mg
Sodium: 14253.9mg
Potassium: 20195.5mg
Carbohydrates: 921g
Fiber: 20.8g
Sugar: 732.9g
Protein: 429.3g