BLUEBERRY & BLACKBERRY GALETTE WITH CORNMEAL CRUST

BLUEBERRY & BLACKBERRY GALETTE WITH CORNMEAL CRUST image

Yield 10 wedges

Number Of Ingredients 16

PASTRY:
1 3/4 c. all-purpose flour
1/3 c. granulated sugar
1/4 c. cornmeal
1/4 tsp salt
1/2 c. cold butter, cut into small pieces
1/3 c. fat-free buttermilk
FILLING:
4 c. blueberries
2 c. blackberries
1/2 c. granulated sugar
3 tbs flour
2 tbs lemon juice
2 tbs fat-free milk
1 large egg white
1 1/2 tbs turbinado sugar

Steps:

PASTRY: 1. lightly spoon flour into dry measuring cups & level with knife. combine flour with next 3 ingredients (thru salt) inn 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 thru food chute; process until dough forms a ball. gently press into a circle on plastic wrap; cover. chill 30 minutes. 2. preheat oven to 350. 3. unwrap and place dough on a piece of parchment. roll dough into a 15" circle. place dough and parchment onto baking sheet. FILLING: 4. combine blueberries, blackberries sugar, flour and lemon juice in 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 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.