By - Cookie Wheeler of Pumpkin
Hill Bistro
Serving
Size: 6
Preparation time: 1 hour
-a free form tart full of fresh seasonal berries
Ingredients:
3 Tbsp
sour cream or yogurt
1/2 Cup ice water (approx)
1 Cup all purpose flour
1/4 Cup yellow cornmeal
1 Tbsp sugar
1/2 Tsp salt
7 Tbsp cold, unsalted butter cubed
Directions:
1. Stir
sour cream or yogurt with ice water and set aside.
2. Mix flour, cornmeal, sugar, and salt in a large bowl.
3. Drop butter into flour mixture and toss to coat. Work with pastry
blender until the butter and flour mixture resemble coarse breadcrumbs
to the size of a pea.
4. Sprinkle sour cream mixture 1 Tbsp at a time and toss with a fork
until dough comes together.
5. Form into a log and wrap with plastic wrap. Chill for 30 mins.
6. When ready to assemble Gallettes, cut log into 6 equal discs.
Lightly flour table and roll each disc into a 6 inch circle. Fill with
1/3 cup filling and fold edges in towards filling.
7. Brush with milk and sprinkle with sugar.
8. Bake at 400 degrees until light brown and filling is bubbly.
Tri Berry Filling
Ingredients:
1 Cup
fresh (or frozen) unsweetened whole strawberries
1/2 to 3/4 Cup sugar
3 Tbsp cornstarch
2 Cups fresh (or frozen) red raspberries
1 1/2 Cups fresh (or frozen) blueberries
Directions:
Partially
thaw strawberries if frozen. Do not drain. Cut strawberries in half. In
a large mixing bowl stir together sugar and cornstarch. Add
strawberries and their juice, fresh or frozen raspberries and
blueberries. Then gently toss till berries are coated. If using frozen
fruit, let stand for 15 to 30 minutes or until fruit is partially
thawed but still icy.
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