Friday, October 8, 2010

Galette (rustic pie or tart crust)

I was reading recipes to get ideas for a crust for a spinach quiche, and from there I tweaked until this recipe came out. As you can see, my new favorite (blue corn meal) is making an appearance again, but you can use any cornmeal that you prefer. I really liked the combination, and suspect that the flour combination will make an appearance in a cracker recipe sometime soon.

½ cup whole wheat flour
½ cup all-purpose unbleached flour
¼ organic blue cornmeal
7 Tbsp cold butter (cut into ¼" thick pieces)
1/3 cup cold water
3 Tbs sour cream
pinch of salt

Dissolve salt in water, refrigerate to chill. Mix flours and cornmeal well, then add pats of butter. Cut butter into the flour/cornmeal mixture until the texture resembles a coarse meal. Mix sour cream into the cold water and add to the flour mixture until it forms a ball. Gather the dough and wrap it in parchment, press the package into a disc and refrigerate for at least on hour. Roll out on a floured surface, fold over the pastry pin, and move to baking pan or dish. Unroll and fill.

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