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.
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
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
How to Make It
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.
Preheat oven to 350°.
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.
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).
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.
I have made this several times and it always gets "oooohs and ahhhhs". I've had the best results with chilling to dough closer to 1 hour versus 30 minutes. Dough is less sticky and easier to roll out and the galette leaks the juices less.
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.
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.
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.
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.