3 Tbsp sour cream (or yogurt or buttermilk)
1/3 cup ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp sugar
1/2 tsp salt
7 Tbsps cold unsalted butter cut into 6 to 8 pieces
Mix the cornmeal, flour, salt and sugar together.
Stir sour cream with 1/3 cup ice water set aside.
In a food processor and the flour mixture and the cold butter pieces and pulse it about 5 to 6 times until butter is about peas sizes.
Transfer mixture into a bowl and then add the sour cream mixture little by little. Gather the dough together and divide in half and form it into a disk and wrap in plastic and chill for at least an hour before using.
Ingredients for Fillings:
8 asparagus, peeled and sliced thinly diagonally
10 brown mushrooms, sliced thinly
3 cloves of garlic, chopped finely
salt and pepper
1/2 cup ricotta cheese
1/4 cup goat cheese
1/8 cup finely grated Parmesan
1/8 cup blue cheese
Heat a saute pan, add a little olive oil. Saute the mushrooms for about 4 minutes, turning the mushrooms. Then add the asparagus. Add a pinch of salt and some black pepper. Once slightly soft, remove from pan and let it cool completely.
Then add the cheeses and mixed with the saute vegetables. Set aside.
Roll out one of the dough into 8 inch disc. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.
Spread savory filling in the middle of the dough and leaving 2 to 3 in. border. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. I gave an egg wash and sprinkled the crust with coarsely ground black pepper corn, cumin seeds and fennel seeds and some sea salt.
Bake the galette for 35 to 40 minutes or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Serve warm or at room temperature