Details
15 min
1 h
vegan
Method
Add the flour, cornmeal, salt, sugar and opitonal poppy seeds into a bowl and combine. Add the cold butter and mix everything for about 15 seconds until the mixture is like a coarse meal, do not overmix. Add the ice water slowly and keep mixing the dough until it just holds together.Take the dough out of the bowl and divide into half. Place each half on a piece of plastic wrap and form to a flat disk. Wrap the disks and place in the fridge for at least 1 hour before using.
The dough can be used as the basis for fruit cakes, galettes or salty tarts.
For example Rhubarb Galette with Almonds
Ingredients
For two 23 cm single-crust pies
or one 23 cm double-crust pie
- 200 g Flour type 1050
- 70 g cornmeal
- 2-3 tbsp Rapunzel Blue poppy seed
- 1 tsp Rapunzel Alpine rock salt, from Bavaria
- 1 tsp Rapunzel Cristallino cane sugar
- 220 g vegetable Margarine, cold, cut into small cubes
- 60 -120 ml ice water
