Rustic Tart Pastry

With Elizabeth Walkowicz

This “rustic” dough for a tart (or galette) is a little crunchier because it uses a small amount of corn meal with the flour. It is also sweeter tasting because it uses only butter instead of some form of lard. This recipe makes two tart doughs, one of which can be saved in the Saran wrap for a few days in the refrigerator.

Ingredients

2 1/2 cups all purpose flour
1/3 cup fine corn meal
1 teaspoon salt
½ lbs ice cold sweet butter (unsalted), cut into small pieces
1/3 cup ice cold water

Instructions

1. Sift the flour into the cup to get the correct measurement. Place the 3 cups of flour into a food processor.
2. Add the salt and the butter
3. Pulse the processor until the butter is the size of large peas.
4. Slowly add the water while pulsing the food processor. When the pastry comes into a rough ball, Stop the processor.
5. Lay out a large piece of saran on the counter and place the pastry on to the saran wrap.
6. Gather into a ball with the saran wrap and gently bring the dough into a smooth ball.
7. Flatten into a round disk.
8. Chill in the saran wrap for 15 – 30 minutes.
9. Cut the dough into two equal parts. Roll out into the desired shape. Chill before baking.

Recipe courtesy of Chef Elizabeth Walkowicz, 2009.

Instructor, Eurostoves Culinary Center Teaches baking and pastry classes at Eurostoves class center in Beverly, MA. Has studied in Switzerland, Italy, Mexico, Canada and Napa Valley. Graduate of Culinary Institute of America.