Got some time this weekend? Make this!
What I love about this galette is that it's absolutely bursting with colour and flavour, and looks beautiful served right off the parchment paper. The rustic quality of this dessert is homey and comforting, but it will wow even the toughest of chi-chi critics. I particularly love that the crust is not as rich as a typical pie crust, but is more of a danish-type pastry. Oh, that, and the fact that the filling is SOOOOOOOOO GOOD!
I adapted this recipe from magazine Cooking Light's July 2008 edition (titled Blueberry and Blackberry Galette with Cornmeal Crust), and should inclue the editors notes:
"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."
Without further adieu, go get some fresh berries, set aside a few hours, and then settle in with a deep dish of this gorgeous galette. Smother it with a scoop (or two!) of frozen yogurt, or ice cream or whipped cream... or all three, you naughty snacker, you! ;)
Ready to be baked:
Baked and bursting with berry goodness:
Blueberry & Blackberry Galette
1 3/4 cups all-purpose 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
4 cups blueberries
2 cups blackberries
1/2 cup granulated sugar
3 tbsps. all-purpose flour
2 tbsps. lemon juice
2 tbsps. fat-free milk
1 large egg white
1 1/2 tbsps. granulated sugar
1. Combine flour, sugar, cornmeal and salt in a large mixing bowl and stir together.
2. Add butter to mixture and mix with an electric mixer briefly, until it resembles coarse meal.
3. With the mixer on, slowly add buttermilk and mix just until the dough forms into a bal.
4. Gently press dough into a 4-inch circle on plastic wrap; cover and chill for 30 minutes.
5. Preheat oven to 350F.
6. Unwrap and place dough on a sheet of parchment paper.
7. Roll dough into a 15-inch circl, and place dough and parchment on a baking sheet.
8. To prepare filling, combine berries, sugar, flour and lemon juice in a medium bowl, and toss gently to thoroughly coat.
9. Arrange berry mixture in the center of the dough, leaving a 2-inch border.
10. Fold edges of dough toward the center, pressing gently to seal (dough will only partially coer berry mixture).
11. Combine fat-free milk and egg white in a small bowl, stirring well with a whisk.
12. Brush dough with milk mixture; sprinkle sugar evenly over dough.
13. Bake for 1 hour or until pastry is golden brown (my galette took 1 hour and 15 minutes).
14. Let stand for 30 minutes, and then cut into wedges.
Yield: 10 servings (1 serving is a wedge)
Calories: 306; Fat: 9.7g; Protein: 4.3g; Fiber: 3.7g; Carb: 52.2g; Chol: 24mg; Iron: 1.7mg; Sodium: 138mg; Calc: 33mg.