Sour Cream Pastry (adapted from Kate Lebo)
¼ cup sour cream
1 tablespoon freshly squeezed orange juice
¼ cup cold water
1 cup all-purpose flour
¼ cup fine cornmeal
½ teaspoon salt
½ cup (1 stick) cold butter, cut into small pieces
In a 2 cup Pyrex measuring cup, whisk together the sour cream, orange juice and cold water. Place this in the fridge. In a medium bowl, whisk together the flour, cornmeal and salt. Use a bench scraper or your fingertips to cut the butter into the dry ingredients. The mixture should be crumbly and resemble coarse cornmeal. Retrieve the sour cream/orange juice/water mixture from the fridge. Gradually add it to the flour/butter mixture, using a fork to gently incorporate most of the liquid into the dry ingredients. You want the pastry to be moist but not overly wet. (You will probably be left with a tablespoon or so of liquid that does not go into the pastry.) Gather the dough together and shape it into a disc. Wrap in plastic wrap and refrigerate for at least an hour before rolling out.
When ready to roll out the dough, lightly dust a sheet of parchment paper with flour. Roll out the dough on the parchment paper into a circle about 14” in diameter and ⅛” thick. Place the parchment on a baking sheet and refrigerate the pastry while you prepare the filling. Preheat your oven to 425 degrees F.
4 cups fresh blueberries, lightly rinsed, picked over for stems, dried on a paper towel
½ cup granulated sugar
1 tablespoon orange zest
pinch of salt
pinch of freshly ground nutmeg
4 tablespoons tapioca starch
2 tablespoons cold, unsalted butter cut into small pieces
egg wash made from 1 egg beaten with 1 tablespoon heavy cream
coarse sanding sugar for sprinkling
Place the cleaned blueberries in a large bowl. In a small bowl, whisk together the sugar, zest, salt, nutmeg and tapioca starch. Add the sugar mixture to the berries, turning to coat with a rubber spatula. Retrieve the pastry from the refrigerator. Pour the berries in the center of the dough, leaving a good 2 inch border. Scatter the butter pieces over the berries. Gather an edge of the pastry and gently pull it towards the center of the galette, creating a ruffle. Continue working your way around the edge of the pastry, pulling the dough towards the center, every three inches or so until the berries are surrounded by a complete circle of pastry. Brush the outside of the galette with egg wash and sprinkle with coarse sanding sugar. Return the galette to the fridge for 15 minutes to set up before you place it in the oven. Bake on the middle rack of the oven for 15 minutes at 425 degrees until the pastry starts to turn golden. Reduce the oven temperature to 350 degrees and bake for an additional 45-50 minutes until the fruit bubbles around the edges and in the middle of the galette. The pastry should be golden brown. Remove to a rack and let cool for an hour before slicing.