Blueberry and Blackberry Galette With Cornmeal Crust |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 10 |
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Ingredients:
1 3/4 cups all-purpose flour, (about 7 3/4 oz) |
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 buttermilk |
4 cups blueberries |
2 cups blackberries |
1/2 cup granulated sugar |
3 tablespoons all-purpose flour |
2 tablespoons lemon juice |
2 tablespoons skim milk |
1 egg white |
1 1/2 tablespoons turbinado sugar |
Directions:
1. Pastry: Lightly spoon flour into measuring cups and level with a knife. Combine flour and next 3 ingredients in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or til mixture resembles coarse meal. With processor on, slowly add buttermilk through chute; process just until dough forms into a ball. Gently press dough into a 4 circle on plastic wrap; cover. Chill 30 minute.
2. Preheat oven to 350.
3. Unwrap dough and place on a sheet of parchment. Roll dough into a 15 circle. Place dough and parchment on a baking sheet.
4. To prepare filling, combine berries and next 3 ingredients 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 berries).
5. Combine skim milk with the egg white in a small bowl. Brush dough with milk mixture and sprinkle with turbinado sugar. Bake at 350 for 1 hour or until pastry is golden. Let stand 30 min; cut into wedges.
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