Bubbling Blackberries

Brief searching across Ye Internet revealed several recipes for a cornmeal-crusted galette as a popular method for consuming blackberries. As it turned out, many bloggers liked this recipe from Cooking Light. Um....YUMMMMMM....

The reviewer that said you'd have leftover filling was quite right. I even made less and still have a bowl of leftovers. I used more like 3-4 cups blackberries and 1 cup each of blueberries and strawberries from the farmer's market. It was one of the simplest but most delicious desserts I've ever made. I served it with locally made Snoqualmie Dutch Vanilla ice cream and Ginger ice cream. And I gotta admit I like the rustic look of the galette better than that of a pie - sadly I was too eager to eat THE WHOLE THING and forgot to take a picture for posterity. But it was a HUGE hit and I'm about ready to have some more for breakfast.

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.

(Courtesy of Cooking Light Magazine July 2008)