Empanadas, Swedish Parfait - it's not even pastry!, Crab Rangoons). I'm to the point where I dart down the baking aisle, grab a box that proclaims "just add water!" and bury it in my basket. Instant pizza crust, bread, you name it. But for the most part, I avoid this problem by avoiding baking. It turns out, if you whine about your inability to turn flour, butter and ice water into a decent pastry, someone eventually tells you the secret.
- 1 c. whole wheat pastry flour
- 1/4 c. yellow cornmeal
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 c. (1 stick) cold unsalted butter
- 2 to 4 tbs ice water
- 1 1/2 lbs plums (5 or 6 plums)
- 1 c. blueberries
- 1/2 c. sugar
- 1 tbs whole wheat pastry flour
1. Put the butter in the freezer for at least 20 minutes. Then use a cheese grater to grate it. Put it back in the freezer for at least 20 minutes.
2. Pulse the cornmeal, sugar, salt and flour in a food processor until mixed. Add the butter and process until coarse meal (small chunks of butter are okay).
3. Add ice water (ICE water! That doesn't just mean cold tap water, that means water that was just touching an ice cube!) one tbs at a time until the crust looks crumbly, but holds together when squeezed.
4. Turn dough out onto floured surface and form into a disk. Refrigerate for at least an hour.
5. Line a baking sheet with aluminum foil. Lay a sheet of parchment paper on the counter and sprinkle with flour. Roll dough out on parchment paper into roughly a 14" circle (I believe mine was more like 13"). Preheat oven to 400*F.
6. Slice plums up into 1/4" thick wedges (remove pits). Toss plums and blueberries with sugar and flour. Place in the center of the crust, leaving 2" of crust all the way around.
7. Fold up the edges of the crust all the way around the galette.
8. Bake for 45 minutes. Don't worry if any pie juices escape the crust. It's rustic. Enjoy the imperfections.
9. Let cool before slicing into galette.
*This is the first successful pastry I've EVER made, so take my instructions with a grain of salt!
This galette was so good. SO GOOD! Far beyond what I imagined it could be. And look at that crust...not too crumbly, but just flaky enough. I faced my white whale and finally defeated the pie crust!