Galette with Cornmeal Crust

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This galette is a rustic, free-form pie with a cornmeal crust that adds just the right amount of crunch. It’s wonderfully versatile—perfect with berries in summer, stone fruit in late season, or apples in the fall. Easy to shape and hard to mess up, it’s one of those go-to desserts that looks impressive but feels effortless.

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

Instructions:

For the pie crust at least 2 hours before baking:

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, one tablespoon at a time, tossing gently with a fork after each addition. Once all the liquid is added, the dough should hold together when pressed. If it feels too dry, add a little more cold water, 1 teaspoon at a time.

Divide the dough in half and shape each half into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before using.

Berry Galette

Ingredients:

  • 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

Instructions:

Preheat the oven to 400°F.

Spread the berries evenly over the dough, leaving a 2–3 inch border around the edges.

Sprinkle 1 tablespoon of sugar over the fruit and drizzle with honey. Dot the filling with slivers of butter.

Gently fold the outer border of dough up and over the filling, pleating as needed to form a rustic edge.

Lightly brush the crust with water, then sprinkle the remaining teaspoon of sugar over the edge.

Transfer the galette to a parchment-lined baking sheet and bake for 35–40 minutes, or until the crust is golden and the fruit is bubbling.