Blueberry & Blackberry Galette
7:22 AM
I am a little shocked that this is my first rendezvous into baking with fruit all summer. I must be off my game or something. I love fragrant, flavorful summer fruits and I think the best way to showcase them is in simple dishes. Like this Blueberry and Blackberry Galette. This rustic galette was simple, easy to make, and really showed off the amazing flavor of berries this time of year. I made my pastry dough from scratch, though you could definitely use a store bought pie crust - I personally don't think store bought crust is as good, but one's pastry choices are extremely personal and I am not here to judge.
The other thing I love about galettes (and pies...and tarts....and cobblers....and crisps....) is that you really use the same basic template (some sort of starchy base or topping) and get to add any kind of fruit you want, in any combination you want. Use whatever you have on hand. Just keep in mind, if your fruit is really ripe, it will be runny when it bakes. My trick is to toss in 1-3 tablespoons of cornstarch (not flour) on top of what the recipe calls for. I find that cornstarch absorbs better and is a better base for that gooey syrup in pies and other tasties that we all love so much.
BLUEBERRY AND BLACKBERRY GALETTE RECIPE
(Cooking Light)
Pastry:
1 3/4 c. all-purpose flour (about 7 3/4 oz.)
1/3 c. granulated sugar
1/4 c. cornmeal
1/4 tsp. salt
1/2 c. cold butter, cut into small pieces (this is important, make sure it's cold. And another tip - as you toss the cubes of butter into th food processer, toss them around so they are coated with the flour. This will keep them from coming together when you turn the food processor is on and ensure the correct consistency of dough)
1/3 c. fat-free buttermilk (plus 1-2 tbl more for high altitude)
Filling:
4 c. blueberries
2 c. blackberries
2 c. blackberries
1/2 c. granulated sugar
3 tbl. all-purpose flour (plus cornstrach as needed)
2 tbl. lemon juice
2 tbl. fat-free milk
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 (this is where you should toss the butter around in the flour before turning on the food processor); 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.
Preheat oven to 350°.
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.
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).
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.
1 large egg white
1 1/2 tbl. turbinado sugar
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 (this is where you should toss the butter around in the flour before turning on the food processor); 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.
Preheat oven to 350°.
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.
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).
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.
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