Ingredients

• 3 tablespoons sour cream (or yogurt or buttermilk)
• 1/3 cup ice water
• 1 cup flour
• ¼ cup yellow cornmeal
• 1 teaspoon sugar
• ½ teaspoon salt
• 7 tablespoons cold unsalted butter, cut into small pieces

To make the dough stir the sour cream and 1/3 cup ice water together in a small blow and set aside. Put the flour, cornmeal, sugar, and salt into a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour.  With a pastry blender, work the butter into the flour, aiming for pieces of butter that range in size from bred crumbs to smalls peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.

Sprinkle the cold sour cream mixture over the dough, 1 tablespoon at a time, tossing 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; it it’s not, add additional cold water.

Chill the dough by dividing it into half. Press each piece into a disk, wrap in plastic, and refrigerate for at least 2 hours.

Berry Galette

• ½ recipe Galette Dough
• 1 ½ cups mixed fresh berries
• 1 tablespoon plus 1 teaspoon sugar
• 1 tablespoon honey (optional)
• 1 tablespoon cold unsalted butter

Preheat oven to 400 F

Put dough onto slightly floured work surface and roll into a 11-inch circle that’s about 1/8 inch thick.  Spread the berries over dough, leaving a 2 to 3 inch border. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey. Cut the butter into slivers and scatter it on top of the fruit. Fold the uncovered border of dough up over the filling. Dip the pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar.

Bake the galette 35 – 40 minutes.