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Blueberry and Blackberry Galette w/ Corn




Source of Recipe


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Blueberry and Blackberry Galette with Cornmeal Crust

Myrecipes.com – e-mail
Julianna Grimes, Cooking Light - July 2008
Reviews rated this recipe 4.7 of 5 Stars
10 servings (serving size: 1 wedge)

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.

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. 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. Preheat oven to 350°.

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. 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. 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.

One serving equals: Calories 306 (Caloriesfromfat 28 %); Fat 9.7 g (Satfat 5.8 g, Monofat 2.4 g, Polyfat 0.6 g); Protein 4.3 g; Carbohydrate 52.2 g; Fiber 3.7 g; Cholesterol 24 mg; Iron 1.7 mg; Sodium 138 mg; Calcium 33 mg