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Ingredientes
- 3 Tbsp. Lowfat sour cream, (or possibly yogurt or possibly buttermilk)
- 1/3 c. Ice water, (approximately)
- 1 c. All-purpose flour
- 1/4 c. Yellow cornmeal
- 1 tsp Sugar
- 1/2 tsp Salt
- 7 Tbsp. Cool unsalted butter, cut into 6 to 8 pcs
- 1/2 x Recipe Galette Dough, chilled
- 1 1/2 c. Mixed berries, (or possibly cut-up peeled fruit)
- 1 Tbsp. Plus 1 tsp. sugar
- 1 Tbsp. Honey, (optional)
- 1 Tbsp. Cool unsalted butter
Direcciones
- Makes Sufficient For Two 8-In. Galettes: The cornmeal in this wonderfully buttery dough not only gives it a bit of crunch, it makes it crisp sufficient to stand up to soft and syrupy fillings and sturdy sufficient 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 possibly in a food processor and produces sufficient for two Galettes.
- To Make The Dough By Hand: stir the lowfat sour cream and 1/.3 c. 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 pcs into the bowl, tossing them once or possibly twice just to coat them with flour. With a pastry blender, work the butter into the flour, aiming for pcs of butter which range in size from bread crumbs to small peas. The smaller pcs will make the dough tender, the larger ones will make it flaky.
- Sprinkle the cool lowfat sour cream mix over the dough, 1 Tbsp. at a time, tossing with a fork to proportionately distribute it. After you've added all of the lowfat sour cream, the dough should be moist sufficient to stick together when pressed; if it's not, add in additional cool water, 1 tsp. 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 chill for at least 2 hrs.
- To Make The Dough In A Food Processor: stir the lowfat sour cream and 1/3 c. 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 pcs into the bowl and pulse 8 to 10 times or possibly till the mix is speckled with pcs of butter which vary in size from bread crumbs to peas. With the machine running, add in the lowfat sour cream mix and process just till 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 refrigeratefor at least 2 hrs.
- Storing: the dough can be kept in the refrigerator for a day or possibly two, or possibly it can be wrapped airtight and frzn 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 min 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 which'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 Tbsp. 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 tsp. of sugar.
- Baking The Galette: Bake the Galette for 35 to 40 min, or possibly till the
- continued in part 2
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 645g | |
| Calories 1720 | |
| Calories from Fat 897 | 52% |
| Total Fat 102.2g | 128% |
| Saturated Fat 62.8g | 251% |
| Trans Fat 0.0g | |
| Cholesterol 263mg | 88% |
| Sodium 1215mg | 51% |
| Potassium 620mg | 18% |
| Total Carbs 186.18g | 50% |
| Dietary Fiber 16.0g | 53% |
| Sugars 50.67g | 34% |
| Protein 20.45g | 33% |
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