An impromptu visit by some friends for tea and I scrambled to make the fruit galette I itch to make come summer. Luckily there were some not-that-sweet apricots that could be parlayed into a tart. And summer means I can just cross the backyard—barefoot (!! No socks!! for once!)—to pick any herb I fancy.
Galette pastry with some cornmeal
170g mixture of T55 and T65 flour
30g Rough cornmeal
1 Large egg
1 TBS Sugar
pinch of salt
I had some leftover cornmeal which I just wanted to finish so I threw it in: it added an appreciable crunch. Perhaps because of the cornmeal, to my surprise, I found I didn’t need to add any water at all. The dough came together very easily and held up well. I didn’t have at the time to chill the dough after rolling it out and filling it, but highly recommended. Note to self: don’t forget a bit of cornstarch (and sugar if necessary) for the fruit!