Rustic Strawberry Galette

Langkah-langkah

1. In a food processor, combine the flour, sugar, cornmeal and salt; pulse 3 to 4 times. Add the butter and pulse until the mixture resembles coarse crumbs. While the processor is running, slowly drizzle the buttermilk into the crumbs. Continue processing until the dough comes together into a ball.

2. Remove the dough from the processor and form a ball, incorporating any stray crumbs. Wrap the dough in plastic wrap and refrigerate for about an hour (overnight is fine too).

3. Place the rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.

4. Remove the dough from the refrigerator and place it on the parchment-lined baking sheet. Roll out the dough into a 14 to 15-inch wide round-ish circle (it doesn't have to be perfect).

5. Spread the jam on the dough, leaving about a 1½-inch border around the edges. Sprinkle the cookie crumbs on top of the jam. Place the berries, cut side down in a decorative fashion on top of crumbs. Overlap some of them to make sure all crumbs are covered, making two layers of strawberries. Mix sugar/cinnamon and lightly sprinkle the tops of the strawberries with the mixture.

6. Gently fold edges of the dough back over the strawberries (all the way around).

7. In a small bowl, whisk the egg white and milk together. Brush the edges of the dough with the egg wash, and sprinkle with turbinado sugar.

8. Bake the galette for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for about 30 minutes before serving. It's delicious served warm with a bit of whipped cream or ice cream, but it's also good at room temperature and served plain.