Last week after I made the egg yolk cornmeal cookies, I still have some left over dough and decided to make some galette for a potluck. The food everyone made was super delicious!
Ronald's stir fried beans soaked in butter
Sam's sweet yam salad
and my dessert, jam cornmeal galette
Jam Cornmeal Galette
½ egg yolk cornmeal cookie dough, chilled
¼ C jam
1. Preheat oven to 400F
2. Take the dough out of the fridge and roll it out to about ¼- ½ inch thick
3. Spread any type of jam you little heart desires. I used raspberry. Fold the edges over the jam; the center will be open.
4. Bake for 25-30 minutes, or until the crust is golden brown
* The taste was wonderful, but because the dough was very crumbly before it’s baked; it’s almost impossible to fold the edges up. It was crumbly due to the large amount of cornmeal I put in the dough. Next time I’ll try making this with a pie crust but still substitute ¼ of the flour with cornmeal because I love the crunchy texture it gives to the crust.