A week late on our galette post but we did not want to miss the opportunity to make this recipe. I've made this dough before for the tomato galette which is fantastic. This time instead of using corn meal, we used masa harina. The masa provided that nice corn texture but there wasn't near as much tooth as the corn meal has in the past.
We used sour cream and doubled the recipe so we could make the tomato galette later in the month.
We opted to make the dough by hand which in the end I think prevented over-working.
Sarah was great at folding up the sides of the galette.
We used blueberries, raspberries and blackberries and served slightly warm as recommended with whipped cream. With peach season right around the corner, it's going to be hard to choose how to use that extra dough.
Broad Brook Bakers