Creme Fraiche:
Mix together, cover and let ferment for 2 days in a cool place.
Galette Dough:
Place the cornmeal, flour and salt in a mixing bowl and blend in butter until
mixture resembles small peas. Slowly add the sour cream and water. Once incorporated
remove from bowl and mix together by hand and knead into a ball. Let chill.
Berry Filling:
Mix all together until all is blended. Set aside and keep cool.
Assembly: Divide the dough into two rounds. Roll out each round to 1/4 to 1/2
inch thickness squares. Cut edges to make perfectly square. Place the galettes
on a greased baking sheet. Spoon half of the berry filling in the center of
the two squares. Fold corners into the center so they just touch. Place into
a preheated 350 degree oven and bake until brown on top (about 8 minutes.) To
serve, top with a spoon of Creme Fraiche.
