This galette dough recipe makes for a perfectly delicious flaky crust that your tastes buds will thank you for. It is a must try! Watch out for our easy and tangy fruit filling recipe!
What you’ll need for the dough
3 tablespoons sour cream
1/3 cup ice water
1 cup flour
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
7 tablespoons cold butter (Cut into small pieces)
Stir the sour cream and 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 pieces into the bowl and toss them once or twice to coat them in flour. With a pastry blender work the butter into the flour aiming for pieces of butter that range in size from bread crumbs to small peas. The smaller the pieces the more tender the dough with be. Larger dough balls will make the dough more flaky.
Sprinkle the cold sour cream mixture over the dough 1 tablespoon at a time. Toss with a fork to evenly distribute. After you’ve added all of the sour cream, the dough should be moist enough to stick together when pressed. If it’s not, add 1 teaspoon of water at a time. With your hands, gather the curds of dough together. Divide the dough in half and form into a ball. Wrap completely in plastic and flatten into a disk. Chill the dough for at least two hours before using.
Ingredients
- 3 tablespoons sour cream
- 1/3 cup ice water
- 1 cup flour
- 1/4 cup yellow cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 7 tablespoons cold butter (Cut into small pieces)
Directions
- Stir in the sour cream and 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 pieces into the bowl and toss them once or twice to coat them in flour.
- With a pastry blender work the butter into the flour aiming for pieces of butter that range in size from bread crumbs to small peas.
- The smaller the pieces the more tender the dough with be. Larger dough balls will make the dough more flaky.
- Sprinkle the cold sour cream mixture over the dough 1 tablespoon at a time.
- Toss with a fork to evenly distribute it.
- After you've added all of the sour cream, the dough should be moist enough to stick together when pressed.
- If it's not, add 1 teaspoon of water at a time.
- With your hands, gather the curds of dough together.
- Divide the dough in half and form into a ball.
- Wrap completely in plastic and flatten into a disk.
- Chill the dough for at least two hours before using.
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