Monday, July 28, 2008

Blueberry and Blackberry Galette with Cornmeal Crust

This caught my eye in a recent issue of Cooking Light and then I found out we were doing a Galette for TWD at the end of this month, so I decided a taste test was in order. This recipe came together quickly. The pastry was very simple to throw together. I added lemon zest to the berry filling because I think citrus zest gives great flavor to any dessert. This was so delicious! I let it stand for more than 30 minutes, so we could enjoy it with dinner and served it with a scoop of vanilla bean ice cream. Yummy!

Blueberry and Blackberry Galette with Cornmeal Crust adapted from Cooking Light
Pastry:
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 low-fat buttermilk
Filling:
4 cups blueberries
2 cups blackberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons lemon juice
zest of 1/2 lemon
2 tablespoons fat-free milk
1 large egg white
1 1/2 tablespoons decorating 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; add zest and 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 decorating sugar evenly over dough. Bake at 350° for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges.

6 comments:

Madam Chow said...

That looks absolutely delicious, and I'm bookmarking the recipe because there are times when I don't want to use a stick of butter! Believe it or not!
Madam Chow
http://www.mzkitchen.com

Alexa said...

What a gorgeous galette! You can almost taste the sweet berries just looking at it. I really enjoyed those beautiful pictures.:-)

PheMom said...

What fun to compare! This one looks great!

Prudy said...

That's gorgeous and so much the better that it's from CL and not sooo sooo bad for you.

Pamela said...

It looks delicious. Thanks for reminding me about this one. I love CL recipes.

Mara said...

oh looks fabulous ... i love how it's uneven and so homey looking, it works so awesomely with the whole thing. bravo.