We’ll gather to learn about making a galette with Robert Sember and Khari Johnson Rocks. Feel free to tune in to hang out and watch, or come prepared to cook alongside with a galette filling of your choice and either ingredients to make pastry or come with your pastry remade. Pastry recipe below. Register for this gathering on eventbrite here.
Each disc will make one galette large enough to serve 4 to 6
3 tablespoons sour cream (or yogurt or buttermilk)
1/3 cup (about) ice water
1/4 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
To make the dough in a food processor, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside. Put the flour, corn meal, sugar and salt in a processor fitted with a metal blade. Pulse to blend. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
Turn the dough out of the bowl and divide it in half. Press each piece of dough into a disc, wrap in plastic, and refrigerate for at least 2 hours.