UPDATE: I was so excited to share this step-by-step of this dessert that I forgot to actually post the recipe...see below at the end of this post for the recipe! Sorry!!This is what I made last night for dessert...a Blueberry and Blackberry Galette with Cornmeal Crust. It's from the latest issue of Cooking Light and I had to make it! I have made so many chocolate dessert recipes that it's actually nice to have a fruit dessert. I'm lucky that my husband LOVES fruit desserts and he especially loves berries. This isn't hard and I think the most active time I spent was maybe 10 minutes total on this recipe. Follow along with this step-by-step recipe!
Ingredients for the crust: flour, sugar, cornmeal (not cornmeal mix!), salt, cold butter and fat-free buttermilk (I couldn't find it so I just used low-fat buttermilk)
Make the crust:
Lightly spoon flour into measuring cups and level with a knife.
Combine flour, sugar, cornmeal and salt in a food processor; pulse two times.
Add the cold butter that has been cut into pieces; pulse until mixture resembles coarse meal.
With processor on, slowly add buttermilk through the chute; process until dough forms a ball.
Gently press dough into a 4 inch circle; wrap in plastic wrap to cover. Chill 30 minutes.
Preheat oven to 350 degrees.
Unwrap and place dough on a sheet of parchment paper.
Roll dough into a 15 inch circle. You really want this dough to be cold and stay cold so you need to work quickly. Also if you really wanted to make this step easier, I would place another sheet of parchment on top of the dough so that when you roll the dough, it will be sandwiched between the two pieces of parchment and it won't be able to stick to the rolling pin.
Place dough and parchment on a baking sheet.
Ingredients for the filling: blueberries, blackberries, sugar, flour, lemon juice (do yourself a favor and squeeze your own), fat-free milk, egg white, turbinado sugar
Prepare the filling:
Combine berries, sugar, flour and lemon juice.
Toss gently to coat...your hands are your best tool!
Arrange berry mixture in the center of dough, leaving a 2 inch border.
Fold edges of dough toward the center, pressing gently to seal (dough will only partially cover the berries!).
Combine 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 degrees for 1 hour or until pastry is golden brown.
Let stand 30 minutes. Look at the juice!
Cut into wedges and if you really want to get fancy, serve with your favorite vanilla ice cream, I just happened to have some homemade icecream from this weekend. Drizzle it with some of the berry juices for extra flair!
Ah, a demolished galette, there's nothing more beautiful...
Sidenote: I haven't tried this but I don't see any reason why you couldn't make the galette up until you put the milk mixture/sugar on the dough, freeze it and then when you are ready to make it, brush the milk mixture on, sprinkle with sugar and pop it in the oven. You might need to add extra time to the baking but your best bet would be to just watch for the crust to be golden brown.
Oh and one more thing! If you really have the extra time and want to really wow your guest for dinner, make individual galettes! The cooking time would need to be adjusted to a shorter cooking time.
Blueberry and Blackberry Galette with Cornmeal Crust
1 3/4 cups all-purpose flour
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 (Sugar in the Raw is one brand)
1) To prepare pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt) into 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 degrees.
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 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 degrees for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges. Yield: 10 servings.