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<\/a>Here’s another easy winter dish for you. \u00a0All you need are some leftovers (mine were from the Serendipity Lamb Tagine<\/a>), a bit of cheese, and herbs. \u00a0Of course you can easily use pre-made pastry but I think making your own pie crust would be more delicious and satisfying. \u00a0I have not been very lucky with pie crust in the past but it finally clicked this year. \u00a0Just check out this rhubarb pie<\/a> I made in 2009. \u00a0How awful, right? \u00a0I’ve learned that I must follow the recipe (harder for me than most to do), not \u00a0to handle the dough too much, dive into it with positive energy, and give it time to rest. \u00a0 It also doesn’t hurt to turn to Julia.<\/p>\n Julia Child’s Galette Dough<\/strong><\/p>\n RECIPE<\/strong><\/p>\n Ingredients<\/i><\/p>\n Mix the buttermilk and ice water in a small bowl. \u00a0In a bigger bowl mix the flour, cornmeal, sugar, and salt. \u00a0Incorporate the butter using your hands, letting the flour and butter mixture fall through your fingers. \u00a0You will get different size lumps (the size of corn kernels, rice, and breadcrumbs). \u00a0Add the buttermilk and water mixture into the dough and handle until you can form a large ball. \u00a0It should only take a couple of minutes. \u00a0Wrap it in plastic and let it rest in the refrigerator for at least 2 hours.<\/p>\n Flour your counter and dough generously and roll it out. \u00a0I used a 6 inch cast iron pan but you can make a free form pie if you wish. \u00a0Preheat the oven to 400 \u00b0F.<\/p>\n Now I leave you with a bit of food porn. \u00a0Happy Monday!<\/p>\n Filling: lamb, potatoes, carrots, caramelized onions, ricotta and parmigiano cheeses, and thyme<\/em><\/p>\n Once it is full enough, fold over the crust. \u00a0You can wash the top with an egg and water mixture or not.<\/em><\/p>\n Bake for 35-40 minutes.<\/em><\/p>\n\n
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