Cornmeal Pâte brisée, 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