It is blackberry season. We’ve already made several trips to Grammie’s blackberry bushes and eaten more than our fair share of those delicious, juicy and perfectly tart berries. We come home with full bellies, berry stained hands (and mouths) and a semi-permanent smile produced by eating the best summer has to offer.
While everyone (at least around here) loves blackberries straight off the bush, sometimes putting them into a dessert just seems appropriate. This galette has become a favorite at our house and is well worth the effort involved. The crust feels a bit special since it is made with cornmeal and the combination of blueberries and blackberries makes a beautiful blue that is matched only by its taste. Personally, I prefer to eat the tart on its own, but vanilla ice cream is a great accompaniment.
Summer Berry Galette
Adapted from Cooking Light, July 2008
1 3/4 c all-purpose flour
1/3 c granulated sugar
1/4 c cornmeal
1/4 t salt
1/2 c cold butter, cut into 1/4″ pieces
1/3 c cold milk
2 c blueberries
2 c blackberries
1/3 c granulated sugar
3 T flour
2 T lemon juice
1 large egg
2 T turbinado sugar
Preheat oven to 350°.
To make pastry, combine flour, sugar, cornmeal and salt in a medium bowl. Add pieces of cold butter. Using a pastry cutter, cut the butter into the flour mixture until it is well combined and much of the flour is the size of peas. Add the milk. Using your hands, knead until well combined. Shape dough into the form of a ball and place dough (in bowl) in the refrigerator.
To make the filling, combine the berries with the sugar, flour and lemon juice. Lightly toss to coat the berries with other ingredients.
Lightly grease a large cookie sheet and remove dough from refrigerator. Center ball of dough on pan and roll into a large oval. Pour berries onto prepared dough and spread out evenly over the dough leaving a 2″ border. Fold the border of the pastry over the berries, gently pressing to seal. You will have a pastry crust around the edge and a large oval of berries in the middle.
Whisk the egg in a small bowl and, using a pastry brush, brush the egg over the pastry. Then sprinkle the turbinado sugar over the entire galette.
Bake for 1 hour or until the crust is golden brown. Let sit for 30 minutes before cutting into wedges.