Berry or Apple Galette with Cornmeal Crust Creates Special Occasions

Simple make-ahead dessert is great for potlucks and parties

This easy recipe is a time-saver to dash off a treat for last-minute guests. In spring and summer, use fresh berries. In fall and winter, choose your favorite apples.

The sugared cornmeal crust gives it a delightful little crunch. The turbinado sugar gives it sparkle and sweetness.

Serve with ice cream, whipped cream or one of my favorite toppings, a little turbinado stirred into sour cream.

Whether you use this recipe for ladies’ lunch, company brunch, or potluck party, as either a make-ahead or just before guests show up. Warm it up or bake while everyone is eating and the house will fill with the fragrance of your berries or apples.

However you serve it, this Berry or Apple Galette pastry looks fancy, but still informal. Your guests will feel special to enjoy a not-your-everyday treat.

Blueberry and Blackberry Galette with Cornmeal Cruse

This is a delightful, easy dessert or breakfast pastry. Wonderful with summer berries, but I love to substitute apples for berries in the fall.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Chill 30 minutes mins

Total Time 2 hours hrs

Course Breakfast, Desserts

Cuisine American

Servings 10

Ingredients

  

Pastry

• 1 3/4 cups flour
• 1/3 cup granulated sugar
• 1/4 cup cornmeal
• 1/4 tsp 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 tbsp flour
• 1 tbsp small tapioca, ground
• 2 tbsp lemon juice
• 1/2 cup granulated sugar
• 3 tbsp flour
• 2 tbsp lemon juice
• 2 tbsp fat-free milk
• 1 large egg white
• 1 1/2 tbsp turbinado sugar

Instructions

 

• 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 4-5 times or until mixture resembles coarse meal.
• With processor on, slowly add buttermilk throughfood chute; process just until dough forms a ball.
• Gently press dough into a 4” circle on plastic wrap; cover. Chill 30 minutes.
• Preheat oven to 340 degrees.
• Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15” circle. Place dough and parchment on baking sheet.
• To prepare filling, combine berries and next 4 ingredients (through juice) in a medium bowl; toss gently to coat.
• Arrange berry mixture in center of dough, leaving a 2” border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).
• 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.

Notes

Keyword apples, baked goods, berries, breakfast, easy dessert, make-ahead salad, pastry, potluck