I was asked to visit the office of a food website called Mealku, and thrilled that they want to feature me as a cook on their site. They needed to do a photo shoot and asked me to bring a signature dish or something that is going to give people some insight into my cooking style. Well, that’s not so easy as I am all over the map and it’s very hard to figure out what screams me when it comes to food. It’s wonderful that this is happening in the summer when fresh produce is at it’s peak and there is a bounty of fresh and delicious fruit and vegetables to choose from. I thought that making something with a pastry crust really does represent me, I am well known in my neck of the woods for my pies. I decided for transport purposes it would be easy to make a free form tart or galette. I have used Julia Childs recipe for many years and love it. The recipe allows either one large tart or two smaller. So I decided to do two small tarts, blackberry nectarine. I am also bringing some homemade vanilla ice cream. I will tell you more about Mealku in another post, it’s a very exciting and innovative venture. Galette #2 is going to my Daughter today is her birthday!!
From Baking With Julia written by Dorie Greenspan
1/3 cup ice water
3 tbs sour cream, yogurt or buttermilk
1 cup all purpose flour
1/4 cup cornmeal
1 tsp sugar
1/2 tsp salt
7 tbs cold unsalted butter cut into tbs size pieces
Stir the sour cream and ice water together. Put flour, cornmeal, sugar. and salt into your mixing bowl and whisk to combine. Add the cold butter and toss to coat with the flour mixture. Using either your hands or a pastry cutter work the butter into the flour until it resembles large crumbs (about the size of peas) Add the sour cream/water and stir with fork to combine. Gather the dough and gently press into a disk, wrap in plastic wrap and refrigerate for at least 2 hours or overnight. This is enough dough for 1 large or 2 smaller galette’s, if making 2, divide dough in half and wrap each individually. Dough can be frozen also for later use. Defrost in the refrigerator.
To make the galette’s generously flour your work surface, remove one of the disks and roll into a rustic looking circle, place whatever fruit or filling you like in the center and gather up the edges, leaving some of the filling exposed. Brush with egg wash or heavy cream, sprinkle with some sugar (optional). Place in the freezer for at least 15 minutes before putting in the oven. Bake at 400 degree’s for 40-45 minutes or until golden brown and bubbly.
Looks like large crumbs leave some pea size chunks of butter
Dough is wet but thats ok!
Wrapped in neat packets