Blueberry and Blackberry Galette with Cornmeal Crust

By VegasBartender

Calories: 306 (28% from fat)
Fat: 9.7g (sat 5.8g, mono 2.4g, poly 0.6g)
Protein: 4.3g
Carbs: 52.2g
Fiber: 3.7g
Chol: 24mg
Iron: 1.7mg
Sodium: 138mg
Calc: 33mg

Ingredients

• PASTRY:
• 1 3/4 cups all-purpose flour (about 7 3/4 oz)
• 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

Step 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 4-5 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" 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" 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" 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.

Yield: 10 servings (serving size: 1 wedge)