Blueberry and Blackberry Galette with Cornmeal Crust

My birthday buddy came to visit a few weeks ago with his partner.  We got together with my roommate-status friend here in Iowa and after dinner, I invited the crew back to my place for a little dessert.

You may have noticed a trend of berries and/or cornmeal-related item lately.  Berries have been on sale like crazy and after making the biscuits I mentioned in a post a week or so ago, I couldn’t help but look for some more of these recipes which put berries and cornmeal together.

I had never made a galette before.  But, I had eaten one over the holidays at a gathering I was invited to following my dissertation defense.  I figured it was time I put one together.  This recipe came from Cooking Light.  I’m sure it’s in an annual cookbook, but I found it on their web site and recommend you consider making it as well.

Blueberry and Blackberry Galette with Cornmeal Crust

Blueberry and Blackberry Galette with Cornmeal Crust

1 3/4 c flour
1/3 c sugar
1/4 c cornmeal
1/4 tsp salt
1/2 c cold butter, cut into small pieces
1/3 c fat-free buttermilk

4 c blueberries
2 c blackberries
1/2 c sugar
3 Tbsp flour
2 Tbsp lemon juice
2 Tbsp milk
1 egg white
1 1/2 Tbsp turbinado sugar

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.

Preheat oven to 350 degrees.  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.

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).

Combine milk and egg white in a small bowl, stirring well with a whisk.  Brush dough with milk mixture; sprinkle sugar evenly over dough.  Bake at 350 degrees for one hour or until pastry is golden brown.  Let stand 30 minutes.  Cut into wedges.


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