A galette is a free-form tart, so the dough must keep its shape as it bakes and not allow fruit juices to leak through. Cornmeal and sour cream add a nice flavor and texture, while the baking powder helps the crust rise a little as it bakes.
2 cups all-purpose flour
1 Tablespoon sugar
1 Tablespoon cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, cut into pieces and chilled
2 Tablespoons sour cream
1 to 2 Tablespoons ice water
Combine flour, sugar, cornmeal, baking powder, and salt in a bowl or an electric mixer fitted with a paddle attachment. Cut in butter until texture resembles coarse meal. Combine sour cream and water and blend in just until dough comes together. Shape into a disc, wrap, and chill for at least 1 hour before using.
Makes: 2 medium free-form tarts or 8 individual galettes.