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Makes Sufficient For Two 8-In.
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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.
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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.
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The dough is made quickly either by hand or possibly in a food processor and produces sufficient for two Galettes.
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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.
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Put the flour, cornmeal, sugar, and salt in a large bowl and stir with a fork to mix.
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Drop the butter pcs into the bowl, tossing them once or possibly twice just to coat them with flour.
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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.
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The smaller pcs will make the dough tender, the larger ones will make it flaky.
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Sprinkle the cool lowfat sour cream mix over the dough, 1 Tbsp.
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at a time, tossing with a fork to proportionately distribute it.
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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.
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at a time.
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With your hands, gather the curds of dough together.
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( You'll have a soft, malleable dough, the kind you might want to overwork.)
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Chilling The Dough: turn the dough out of the bowl and divide it in half.
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Press each piece of dough into a disk, wrap in plastic, and chill for at least 2 hrs.
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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.
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Put the flour, cornmeal, sugar, and salt in the work of a processor fitted with the metal blade; pulse to combine.
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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.
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With the machine running, add in the lowfat sour cream mix and process just till the dough forms soft, moist curds.
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Chilling The Dough: Remove the dough from the processor, divide it in half, and press each half into a disk.
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Wrap in plastic and refrigeratefor at least 2 hrs.
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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.
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Thaw, still wrapped, in the refrigerator.
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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.
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Berry Galette:Position a rack in the lower third of the oven and preheat the oven to 400.
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Line a baking sheet with parchment paper.
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Put the dough on a lightly floured work surface and roll it into an 11-inch circle which's about 1/8 in.
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thick.
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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.
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Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.
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Spread the berries over the dough, leaving a 2-to 3- inch border.
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Sprinkle 1 Tbsp.
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of the sugar over the fruit and drizzle on the honey, if you're using it.
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Cut the butter into slivers and scatter it on top of the fruit.
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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.
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(Because you're folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally - - just go with it.)
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Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining tsp.
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of sugar.
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Baking The Galette: Bake the Galette for 35 to 40 min, or possibly till the
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continued in part 2
