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Inn on the Twenty
Jordan, Ontario, Canada
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.
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).
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