After my recent blueberry picking ventures, I have been on the hunt for recipes that would allow me to use my berries without masking their flavor completely with sugar and pastry. Enter the blueberry and blackberry galette with cornmeal crust, in the most recent issue of Cooking Light! (Thanks Libby!)

I'm actually not sure there is anything light about this recipe. The crust has a stick and a half of butter, and the berries are mixed with regular sugar.... But who cares, really, it was incredibly tasty.

The cornmeal in the crust was a nice textural addition. I think if I made this again I might make individual tarts, since the large one almost didn't fit on a sheet pan and leaked all over my brand new oven. Recipe from Cooking Light

1 3/4 cups all-purpose flour (about 7 3/4 ounces)
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
3 tablespoons all-purpose flour
2 tablespoons fat-free milk
1 large egg white
1 1/2 tablespoons turbinado sugar
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 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°.

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 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.

10 servings (serving size: 1 wedge)

Categories: Blackberries, Blueberries, Buttermilk, Pastry, Tart
at 10:21 PM oh my! maybe this is coincidence but on the weekend i was looking into a recipe similar to this. and was thinking of treating my boys with it for dessert today. i think i will be using this recipe instead!

4:21 AM Jes said...

That looks amazing! And cornmeal crusts are the best!

11:56 AM Amy J. said...

Good Lord, that looks wonderful! Great job! Looks great. Do you think an extra tbs of flour would have kept it from overflowing onto the oven? Or a cup less blueberries? Ever the tinker-er!--Libby

12:28 PM creampuff said...

Oh my gosh, that looks unbelievable! I want some now!

11:39 PM LOL-it is blackberry galette week! ;) Looks great. Love the idea of the cornmeal.

9:55 PM oooh this looks yummy! can't wait until the parental blueberries are ripe for the stealing to try it! ;)

2:27 PM Two things really caught my eye. Cornmeal crust and cooking light. A must try this summer!

5:51 PM Be a Goddess music said...

wow that looks amazing !!

I have subscribed to your blog and feel free to check mine. It is primarily for folk music and has some swarb and judy dyble stuff on there are interviews with them both coming up very soon.

love from West Wales !

sam x

4:33 AM The Blackberry Galette is simply delicious. I prepared the said recipe exactly as noted and the tasty treat came out great! Some of the blackberry juice incorporated with the cornmeal. I then made a blackberry crumb (Grinded) that I topped this decadent desert with… Thank you for the recipe! Ed

6:15 PM rookie cookie said...

This is perfect. I just did a Food Blog Search on blackberries and blueberries and this recipe came up.
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