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Galette dough recipe

Posted on Apr 4th, 2017
by Matthew
Categories:
  • Recipes

Galette Dough recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Galette dough recipe. Read more below.
Galette dough recipe, recipe Rating: 4.4
Number of votes:86
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).

Related posts:

Chocolate caramel cheesecake recipe Honey mustard salmon patties recipe French chocolate truffle cake recipe Sweet breaded semolina patties recipe


Reference: Galette dough recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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