Blueberry, Blackberry, & Strawberry Galette with Cornmeal Crust

One of my favorite things about having guests over? Dessert! And it’s probably one of John’s favorites, too! We occasionally make dessert for just the two of us, but that is a rare event, since it would take us all week to finish an entire dessert! So, having guests over is a great reason to make dessert, and having some fantastic berries available at this time of year makes this Berry Galette the perfect summer dessert! Our guests loved this!

Berry Galette - done

Blueberry, Blackberry, & Strawberry Galette with Cornmeal Crust
Adapted from Cooking Light, July 2008
Serves 10

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

2 cups blueberries
2 cups blackberries
2 cups strawberries, halved or diced if large
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

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.
Berry Galette - pre-baking

Bake at 350° for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges.

Nutritional info:
Calories: 301.9
Total Fat 9.9 g
Saturated Fat 5.8 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.7 g
Cholesterol 25.2 mg
Sodium 79.2 mg
Potassium 140.6 mg
Total Carbohydrate 50.5 g
Dietary Fiber 4.9 g
Sugars 27.8 g
Protein 4.8 g


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