Blueberry And Blackberry Galette With Cornmeal Crust

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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 buttermilk
• 4 cups blueberries
• 2 cups blackberries
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 tablespoons skim milk
• 1 egg
• 1 1/2 tablespoons turbinado sugar

Recipe

• 1 pastry: lightly spoon flour into measuring cups and level with a knife. combine flour and next 3 ingredients in a food processor; pulse two times. add butter to flour mixture; pulse 4 to 5 times or til mixture resembles coarse meal. with processor on, slowly add buttermilk through chute; process just until dough forms into a ball. gently press dough into a 4" circle on plastic wrap; cover. chill 30 minute.
• 2 preheat oven to 350.
• 3 unwrap dough and place on a sheet of parchment. roll dough into a 15" circle. place dough and parchment on a baking sheet.
• 4 to prepare filling, combine berries and next 3 ingredients 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 berries).
• 5 combine skim milk with the egg in a small bowl. brush dough with milk mixture and sprinkle with turbinado sugar. bake at 350 for 1 hour or until pastry is golden. let stand 30 min; cut into wedges.