Galette dough recipe

Galette Dough recipe
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- Ingredients
- 2 cups (475mL) all-purpose flour
- 1 Tablespoon (15 mL) sugar
- 1 Tablespoon (15 mL) cornmeal
- 1/2 teaspoon (2.5 mL) baking powder
- 1/2 teaspoon (2.5 mL) salt
- 1 cup (240 mL) unsalted butter, cut into pieces and chilled
- 2 Tablespoons (30 mL) sour cream
- 1 to 2 Tablespoons (15-30 mL) ice water
Instructions:
A galette is a free-form tart, so the dough must keep its shape as it bakes and not allow fruit juices to leak through. Cornmeal and sour cream add a nice flavor and texture, while the baking powder helps the crust rise a little as it bakes. Use dough with Plum Galette.
Combine flour, sugar, cornmeal, baking powder, and salt in a bowl or an electric mixer fitted with a paddle attachment. Cut in butter until texture resembles coarse meal. Combine sour cream and water and blend in just until dough comes together. Shape into a disc, wrap, and chill for at least 1 hour before using.
Makes: 2 medium free-form tarts or 8 individual galettes.
This recipe was published inInn on the Twenty Cookbook by Anna and Michael Olson, Whitecap Books (p. 126).
Reference: Galette dough recipe
Recipe type: xarchivex
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