Step 1Mix together both flours, the polenta, sage, sugar, salt, pepper and olive oil in a large bowl. Add the butter and incorporate by lightly squashing each cube between your fingers. Don’t over-work; you want chunks throughout the dough. Add the water and use your hands to gather the dough together — it will be quite sticky. Transfer to a well-floured work surface and roll into an 11 x 7-inch rectangle, dusting the rolling pin, surface, and pastry as you go.
Continue to roast the garlic and shallot for 15 minutes more, then set aside. When cool enough to handle, squeeze the garlic and shallot from their papery skins and finely chop.Decrease the oven temperature to 450°F . Line a baking sheet with parchment paper. Transfer the dough to a well-floured surface and roll out to a 12-inch circle, dusting your rolling pin as you go. Gently lift the dough onto the prepared baking sheet and refrigerate for 30 minutes.
nparts Sounds delicious Then go the extra mile and invite your friends and family for a dinner party.