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    Tippie Enslin’s recipe for tomato and basil galette

    Tippie Enslin

    • 2 cups (260 g) all cake flour
    • 1 teaspoon of salt (skip if using salted butter)
    • 2 teaspoons of sugar (for sweet recipes, otherwise skip)
    • 1 Cup unsalted butter (225 g) cubed and not cold
    • ½ Cup (115 ml) sour cream (full fat, NOT light sour cream)
    • ¼ Cup grated parmesan cheese


    • Mix the salt and sugar with the flour

    • Rub the flour into the butter

    • Add the sour Cream and mix with a fork or the back of a wooden spoon until mixture comes together

    • With your hands bring everything together and form into a disk

    • Wrap it in plastic film and refrigerate for at least 30 min before using,

    • Overnight is good – if dough is a bit hard when rolling out just let it sit outside a little longer

    • Roll dough out on a lightly floured surface.
    This recipe makes enough dough for a top and bottom crust of a 23cm pie dish. The dough ratio is 225 g butter – ¼ cup sour cream – ½ tsp salt – 1tsp sugar (use sugar if you want to make a sweet crust)

    You can follow Tippie Enslin on Facebook, Instagram and at Tippie Cooks.


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