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.
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
