Blueberry and Blackberry Galette with Cornmeal Crust

Blueberry and Blackberry Galette with Cornmeal Crust
Originally uploaded by watchjennybake.

After my recent blueberry picking ventures, I have been on the hunt for recipes that would allow me to use my berries without masking their flavor completely with sugar and pastry. Enter the blueberry and blackberry galette with cornmeal crust, in the most recent issue of Cooking Light! (Thanks Libby!)

I'm actually not sure there is anything light about this recipe. The crust has a stick and a half of butter, and the berries are mixed with regular sugar.... But who cares, really, it was incredibly tasty.

The cornmeal in the crust was a nice textural addition. I think if I made this again I might make individual tarts, since the large one almost didn't fit on a sheet pan and leaked all over my brand new oven.



Blueberry and Blackberry Galette with Cornmeal Crust

Recipe from Cooking Light

Ingredients

Pastry:
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1/3 cup granulated sugar
1/4 cup cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup fat-free buttermilk

Filling:
4 cups blueberries
2 cups blackberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons fat-free milk
1 large egg white
1 1/2 tablespoons turbinado sugar
Preparation
1. To prepare pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt) in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.

2. Preheat oven to 350°.

3. Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15-inch circle. Place dough and parchment on a baking sheet.

4. To prepare filling, combine berries and next 3 ingredients (through juice) in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).

5. Combine fat-free milk and egg white in a small bowl, stirring well with a whisk. Brush dough with milk mixture; sprinkle turbinado sugar evenly over dough. Bake at 350° for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges.
Yield

10 servings (serving size: 1 wedge)

Categories: Blackberries, Blueberries, Buttermilk, Pastry, Tart