Inn on the Twenty
Country Inn and Restaurant

Jordan, Ontario, Canada

Specialty Recipe

Galette Dough

Inn on the Twenty Website

A galette is a free-form tart, so the dough must keep its shape as it bakes and not allow fruit juices to leak through. Cornmeal and sour cream add a nice flavor and texture, while the baking powder helps the crust rise a little as it bakes. Use dough with Plum Galette.

Ingredients

2 cups (475mL) all-purpose flour

1 Tablespoon (15 mL) sugar

1 Tablespoon (15 mL) cornmeal

1/2 teaspoon (2.5 mL) baking powder

1/2 teaspoon (2.5 mL) salt

1 cup (240 mL) unsalted butter, cut into pieces and chilled

2 Tablespoons (30 mL) sour cream

1 to 2 Tablespoons (15-30 mL) ice water

Combine flour, sugar, cornmeal, baking powder, and salt in a bowl or an electric mixer fitted with a paddle attachment. Cut in butter until texture resembles coarse meal. Combine sour cream and water and blend in just until dough comes together. Shape into a disc, wrap, and chill for at least 1 hour before using.

Makes: 2 medium free-form tarts or 8 individual galettes.

This recipe was published in Inn on the Twenty Cookbook by Anna and Michael Olson, Whitecap Books (p. 126).

• Inn on the Twenty on VirtualCities.com
• Inn on the Twenty Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)