I love desserts, but it's often hard to think about topping of a meal with something sweet when it's a zillion degrees out in the summertime. Enter the galette- I can never seem to pass up dessert when I've made one of these- they are my favorite summertime dessert and a great way to use up the beautiful berries that are popping up around this time of year.
A "galette" is just a fancy term for a round, freeform tart. Nope, it has nothing to do with jello (a horrified MoS Charlotte thought that I whipping up fancy jello molds until I sent her the galette recipe and she realized what it was, ha). This one calls for using blueberries and blackberries, but I use blueberries and strawberries, and you can easily swap in whatever summer fruit floats your boat. I don't add much extra sugar because there's nothing already sweeter than summer fruit.
I've had great luck with this recipe from Cooking Light. The dough comes out perfectly whether you use a cuisinart or just cut the butter in by hand.
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)
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
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 [I always skip the turbinado 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; 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.
Bon appetit! Bring this to your next picnic or cookout, and I can guarantee you won't be bringing any leftovers home with you...
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