Blueberry Blackberry Galette With Cornmeal Crust Recipes

BLUEBERRY AND BLACKBERRY GALETTE WITH CORNMEAL CRUST

Steps:

• Pastry: Lightly spoon flour into measuring cups and level with a knife. Combine flour and next 3 ingredients in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or til mixture resembles coarse meal. With processor on, slowly add buttermilk through chute; process just until dough forms into a ball. Gently press dough into a 4" circle on plastic wrap; cover. Chill 30 minute.
• Preheat oven to 350.
• Unwrap dough and place on a sheet of parchment. Roll dough into a 15" circle. Place dough and parchment on a baking sheet.
• To prepare filling, combine berries and next 3 ingredients in a 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 berries).
• Combine skim milk with the egg white in a small bowl. Brush dough with milk mixture and sprinkle with turbinado sugar. Bake at 350 for 1 hour or until pastry is golden. Let stand 30 min; cut into wedges.

BLACKBERRY-BLUEBERRY TART W/CORNMEAL CRUST

Steps:

• Preheat the oven to 350 degrees Farenheit.
• To make the crust: In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside. In a medium bowl, mix the butter and 1/2 cup sugar together until smooth. Incorporate the eggs and extracts and beat until combined. Gradually cream together with the flour mixture and mix until the dough comes together. Separate 1/3 of the dough and set aside.
• Butter a 9 inch pan and press the remaining dough into the pan evenly. Roll and cut the separated dough and set aside. Freeze all of the dugh for approx 30 minutes until firm.
• Meanwhile, to make the filling: In a medium bowl, mix togetherthe vinegar, cornstarch, and sugar and add in the berries. Stir until the berries are fully coated and set aside until needed.
• Assembling/making the Pie: Pour the filling evenly into the chilled pie crust and top with the rolled out dough. Sprinkle lightly with granulated sugar and turn the oven up to 375. Place the pie on the middle rack and bake at 375 for 25 minutes, until the crust is golden. Serve cold and refridgerate for up to a week.

BLUEBERRY & BLACKBERRY GALETTE WITH CORNMEAL CRUST

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.