Posts tagged ‘blackberries’

Black and blue

With the fresh blackberries we brought home from Little Rock, and the fresh-frozen Georgia blueberries in the freezer, I had all the reasons I needed to make the blueberry and blackberry galette in the most recent issue of Cooking Light. Sort of an open-faced pie, a galette is easier to work with and slightly more nutritionally sound due to the lack of a top crust. But lets face it, are we really going to get 10 servings out of this sucker? Not in this house.

blueberry and blackberry galette

If you’re smart, you’ll bake this on a rimmed pan to catch the inevitable juice that oozes out. If you’re even smarter, you won’t run out of parchment paper and then you can put that under it too, so you can actually remove it from the pan after baking.

Blueberry and Blackberry Galette, adapted from Cooking Light

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:
3 cups blueberries
3 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 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 or between two sheets of plastic wrap. Dust rolling pin with flour and 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.

July 10, 2008 at 12:55 pm 1 comment


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