A few weeks ago this recipe for blueberry galette was popping up left and right on my google reader. Really, it was everywhere. Given my love of blueberry treats, I starred it multiple times. Finally, I set out to make it on a lazy morning last weekend. I was a bit worried since the last galette I attempted to make gave me a decent amount of trouble. Luckily, that was not the case this time! The dough proved fairly easy to work with and the galette was absolutely delicious! I loved the cornmeal crust – the texture was wonderful and a welcome change from the typical pie crust. This was also the first blueberry recipe I made that didn’t turn out soupy or runny – the filling held together beautifully on this one! I did leave out the blackberries (not a fan) and the egg wash and turbinado sugar (laziness) but maybe next time I make this I will add some raspberries and add the egg wash!
from Meet Me in the Kitchen, originally from Cooking Light
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 (I omitted these)
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
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.
Preheat oven to 350 F.
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.
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).
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 F for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges.