Blueberry and Blackberry Galette with Cornmeal Crust

Photo: Randy Mayor; Styling: Leigh Ann Ross

The rich, buttery pastry dough is easy and forgiving. Simply roll it out onto parchment paper with a lightly floured rolling pin, and then use the parchment to transfer it to a baking sheet. If you're lucky enough to find wild blueberries like the ones that grow in Maine, use them in this rustic summer tart.

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 28%
  • Fat: 9.7g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.3g
  • Carbohydrate: 52.2g
  • Fiber: 3.7g
  • Cholesterol: 24mg
  • Iron: 1.7mg
  • Sodium: 138mg
  • Calcium: 33mg

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. 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. 2. Preheat oven to 350°.
  3. 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. 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. 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.
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