Apple Galette Dough
makes 4-6" tarts
4 Tablespoons buttermilk
1/3 cup ice water
1-1/2 cups flour
1/3 cup cornmeal
2 Tablespoons sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
Stir the buttermilk and ice water in a small bowl and set aside. Put the flour, cornmeal, sugar and salt in a large bowl and whisk thoroughly to combine the dry ingredients. Add the butter pieces to the dry ingredients and using a pastry blender, cut the butter into the flour mixture until you get a cornmeal like texture to the mix.
Add all but 2 Tablespoons of the buttermilk liquid to the dough. Mix the batter gently with a fork to bring the dough together. If dough is too dry at this point, add remaining buttermilk liquid. Bring dough together and pat gently into a large circle. Do not knead dough. Cut the dough into four equal pieces and wrap with plastic wrap. Refrigerate for at least 3 hours. Sprinkle work surface abd hands with small amount of flour. Roll out dough to 7+" rounds. Cut with 6" plate or leave edges ragged. Fill as instructed below.
4-5 tart and sweet apples, peeled and sliced medium thick
3 Tablespoons sugar
1 teaspoon ground cinnamon
2 Tablespoons butter, cut into thin slivers
1 egg, beaten
Mix apples, sugar and cinnamon together to coat evenly. Mound apple filling into center of rolled out dough. Top with a few slivers of butter. Fold border of dough up over the filling and pleat (as shown on WGN Morning News) to make an open top pie. Transfer galette to a baking sheet covered with parchment paper. Using a pastry brush, give the edges of dough a light coating an sprinkle with additional sugar for a sugary glaze. This step can be omitted. Bake in a preheated 400°F oven for 30-35 minutes or until pastry is golden brown and crisp to touch. Transfer to a cooling rack for 10 minutes. Can be served warm or at room temperature.