4-6 servings
Preheat oven to 400°
(Use half the recipe of the Galette dough - see below)
Ingredients
1 ½ to 2 cups of fresh berries or peeled fruit
3 Tablespoon of
Bourbon Vanilla Sugar
1 Tablespoon of
Bourbon Barrel Foods Sorghum (optional)
1 Tablespoon of cold, unsalted butter
Galette Dough
Makes enough for two 8 inch galettes
Ingredients
3 Tablespoons buttermilk
1/3 Cup chilled water
1 Cup All Purpose flour
¼ Cup yellow cornmeal
1 Teaspoon sugar
½ teaspoon salt
7 Tablespoons cold unsalted butter cut into 7 pieces
Directions
Mix liquid ingredients and set aside. Mix dry ingredients in a large bowl and stir with a fork to mix. Add butter pieces and with a pastry blender or a fork work the butter into the flour mixture. Blend until until it resembles bread crumbs or small peas.
Add the buttermilk and water mixture a Tablespoon at a time and work in with your blender or fork. The dough will be moist enough to stick together. If it's not add a few more drops of cold water until it comes together. Gather the dough together with your hands, wrap in plastic, and chill for at least 2 hours.
Roll the dough out to approximately 11 inches on a lightly floured surface and transfer to a baking sheet. Spread fruit over center of rolled out dough. Be sure to leave a few inches border. Sprinkle half the sugar on the fruit and drizzle the sorghum (optional, but gives a great flavor especially in the fall or winter.) Cut the butter intothin pieces and place on top of the fruit. Fold the border of dough onto a small part of the fruit. The dough will pleat naturally. If it's not perfect, don't worry about it as galettes are rustic and should not be absolutely perfect. Dab some water on the folded crust with your fingers or with a pastry brush and sprinkle the remaining sugar. The large crystals of the Bourbon Vanilla Sugar will decorate the crust and give an additional crunch.
Bake the galette for 35 minutes or until the pastry is crisp. Allow it to cool so the fruit will set. Serve warm or at room temperature.
