I had a bunch of fresh strawberries sitting on an old plate in a north window this morning as the sun came up. Dawnberries, I thought. And of course I had to bring my camera to where they sat. I can rarely leave anything this beautiful alone. The joy for me in cooking starts here, with beautiful fruit and vegetable shapes and colors. How shadows accentuate their plumpness. How water makes their washed surfaces glisten. How creases and dimples and stems and seeds tell the story of how they grew. What beauty crosses our paths in the ordinary, everyday act of putting a meal on the table!
(In the preceding post you’ll see how I came to choose this particular dish to share.)
Strawberry & Rhubarb Galette
For the dough, enough to make two 8-inch galettes:
(using a food processor)
- 3 T. sour cream (or yogurt or buttermilk)
- 1/3 cup (approximately) ice water
- 1 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 tsp. sugar
- 1/2 tsp. salt
- 7 T. cold unsalted butter, cut into 6 to 8 pieces
Stir the sour cream and 1/3 cup ice water together in a small bowl. Put the flour, cornmeal, sugar and salt into the bowl of a food processor fitted with the metal blade. Pulse to blend. Drop the butter pieces into the processor bowl and pulse 8 to 10 times, or until you have a consistency ranging from bread crumbs to pea-size pieces. With the machine running, pour the sour cream and water mixture through the feed tube and combine until the dough forms soft curds. (This will take just a short moment. You don’t want to over-mix, but you probably already knew that.)
Remove the dough from the processor and, separating it into two pieces, quickly shape each into a ball and then flatten to a disc. Wrap each separately in plastic and chill for at least 2 hours. (Alternately, put in the freezer for about 15 minutes.)
Remove from the refrigerator and with a light dusting of flour on your work surface, roll the disc into an 11-inch circle. (You may need to lift and add several light dustings of flour since the dough is very soft, and will roll out very thin.)
Storage of galette dough: If you decide to only make one galette at a time, the remaining dough can stay in the refrigerator for a couple days; or, with parchment paper between them and wrapped air-tight, they can stay in the freezer for up to a month.