Blueberry and Blackberry Galette with Cornmeal Crust

  • Natalie137 Posted: 08/02/09
    Worthy of a Special Occasion

    This is a great recipe that, aside from the dough rolling, is very easy to prepare. I second the suggestion to use plastic wrap to make rolling the dough easier. I really enjoyed this because it isn't too sweet. However, I thought the filling had too much of a flour texture, which is why I only gave this four stars.

  • JustPeachy Posted: 07/23/10
    Worthy of a Special Occasion

    Fantastic dessert! Have made this a couple of times and have to admit that it doesn't look that great, but the taste more than makes up for the appearance! Find that the dough needs to chill longer so it's not so fragile, but haven't found the correct amount of time yet. I bake it on a pizza pan with raised edges to catch any leaking juice. Sooo good!

  • chef1greg Posted: 12/19/10
    Worthy of a Special Occasion

    Outstanding recipe. I made it just as described and it came out perfectly, and just like the picture. The whole family loved it and it is truly worthy of a special occasion.

  • golddome Posted: 06/28/09
    Worthy of a Special Occasion

    Awesome dessert ! I followed the recipe with no changes. It's appearance helps to make it so inviting. As others have said, it's amazing that each wedge stays together without any runoff. Add a scoop of vanilla bean ice cream and a bold cup of coffee --- it doesn't get any better !!

  • cesamsel Posted: 07/15/09
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    Used all fresh blueberries. Tasted great, however I used the weight given to measure the flour, and the dough was really gooey. Maybe the cup measure is more accurate?

  • chelseagoldberg Posted: 06/06/09
    Worthy of a Special Occasion

    Wow! this recipe is easy and is great with summer fruit. It comes together quickly and easily. Try adding peaches and plums for a different version serve with a scoop of homemade vanilla ice cream.

  • CookinProgress Posted: 06/01/10
    Worthy of a Special Occasion

    It came out beautifully...the second time I tried the dough. I didn't have any parchment paper, so I tried to use wax paper instead. The dough was so sticky that it wouldn't roll or even come off the paper. I had to toss the whole thing. For the second batch of dough, I covered the wax paper with cornmeal and flour. This time, it worked much better. Beautiful results. Buy vanilla ice cream!

  • JanieRG Posted: 07/02/09
    Worthy of a Special Occasion

    OMG I served this last week to family. I'm making it this week for friends. I loved the bit of crunch from the cornmeal.

  • VanCanCook Posted: 07/13/10
    Worthy of a Special Occasion

    This was simple to make and tasted so goooooood!!! i followed the recipe step by step. It was a winner in my family.

  • irispurple36 Posted: 06/20/10
    Worthy of a Special Occasion

    I have made this at least 5 times. I have found that rolling the crust between 2 sheets of parchment works best. I transfer the crust on the bottom one to my baking stone. This time I used blueberries, black raspberries and raspberries, a delicious combination. This was the first time I weighed rather than measured my flour,it was a little gooier, but still came out great.

  • Jayashree432122 Posted: 02/10/11
    Worthy of a Special Occasion

    Nice one !

  • Okiecook Posted: 07/04/11
    Worthy of a Special Occasion

    This recipe was a great hit for July 4th weekend. I could not find blackberries so I decided to substitute peaches. I ended up using all peaches. It was great. The crust has a wonderful texture with the cornmeal. I like the idea of putting the dough in the refrigerator for 30 min. instead of using ice water. This was a fresh way to use seasonal fruit. The pizza pan in another post is a good idea for catching drips. I will definitely make this again and I am not a person who makes pies.

  • rhondazap Posted: 07/31/11
    Worthy of a Special Occasion

    I love this dessert! It's easy to make and so yummy!

  • BlueeyedSara7 Posted: 10/28/12
    Worthy of a Special Occasion

    Served this for company and it was tasty and not too sweet. It didn't turn out as pretty as the photo as I had a bit of trouble folding the crust over the sides of the berries because the dough kept tearing but perhaps it's because I replaced the all-purpose flour with white whole-wheat flour (????). I had chilled the dough a few hours before rolling it out. Also, I used all blackberries instead of the blueberry/blackberry combination because that is what I had. I will probably try to make it again only next time with AP flour so I can determine if that is what caused the dough to tear.

  • BethinNC Posted: 08/16/13
    Worthy of a Special Occasion

    Have made this recipe four times and will continue to make it often. I vary the balance between blueberries and blackberries to get a tarter taste. I have made the crust by cutting in the butter because I do not have a food processor, and it works fairly well. Rolling the crust between two pieces of parchment paper has worked best for me. The crust holds up well to the weight of the fruit. I would describe the appearance as "rustic," and my family and friends love it.

  • teafortwo Posted: 07/03/13
    Worthy of a Special Occasion

    Delicious! I served with it with vanilla ice cream. The dough initially was too crumbly and I couldn't roll it out. I had to put it back in the food processor, add more buttermilk and re-refrigerate. I was afraid the dough was going to be terrible, but it worked. I would add buttermilk until the dough holds together without crumbling.

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