Blueberry and Blackberry Galette with Cornmeal Crust

The rich, buttery pastry dough is easy and forgiving. Simply roll it out onto parchment paper with a lightly floured rolling pin, and then use the parchment to transfer it to a baking sheet. If you're lucky enough to find wild blueberries like the ones that grow in Maine, use them in this rustic summer tart.

Yield 10 servings (serving size: 1 wedge)

Ingredients

* 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 fat-free buttermilk
*

Filling:
* 4 cups blueberries
* 2 cups blackberries
* 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

Preparation

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.

Nutritional Information

Calories:306 (28% from fat)
Fat:9.7g (sat 5.8g,mono 2.4g,poly 0.6g)
Protein:4.3g
Carbohydrate:52.2g
Fiber:3.7g
Cholesterol:24mg
Iron:1.7mg
Sodium:138mg
Calcium:33mg

Julianna Grimes, Cooking Light, JULY 2008