Summer lovin’

Oh, boy, do I ever love summer — buying berries by the quart doesn’t require a loan, and the best desserts are the simplest, like this blueberry and blackberry galette.

<Sigh> It actually makes me a little sad, knowing this will come to an end so soon. </Sigh> Guess I’ll just enjoy it while I can and take lots of pictures to tide me over during the long winter to come.

And hey, there’s always apple crisp season to look forward to!

recipe after the jump

Blueberry and Blackberry Galette with Cornmeal Crust from Cooking Light

I only used 1 cup of blackberries here and made two smaller galettes instead of one large one, because of my limited counter space. Also, my turbinado sugar went missing, so I dusted the pastry with vanilla sugar. I don’t think any of these modifications made a huge difference in the outcome, but thought I’d mention it anyway.

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

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. 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.

3 Replies to “Summer lovin’”

  1. Mmm I love berries season too 🙂 I’ve been stuffing myself with them just washed. But blueberry pies or tarts are favourites too. Lovely ones you’ve got there.

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