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