Blueberry Galette with Cornmeal Crust

Description: The rich, buttery pastry dough is easy and forgiving. Simply roll it out onto parchment paper with a lightly floured rolling pin, and then use the parchment to transfer it to a baking sheet. Pastry: 1 3/4 cups all-purpose flour 1/3 cup granulated sugar 1/4 cup cornmeal (#1637) 1/4 tsp. salt 1/2 cup cold butter, cut into small pieces 1/3 cup fat-free buttermilk Filling: 6 cups Wyman's Wild Blueberries (#1218) 1/2 cup granulated sugar 3 Tbsp. all-purpose-flour 2 Tbsp. lemon juice 1 large egg white 1 1/2 Tbsp. Turbinado sugar Pastry: Combine flour, sugar, cornmeal and 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 350º. 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. Filling; Combine berries, granulated sugar, flour, and lemon 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 350º for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges. Yield 10 servings (svg. size 1 wedge).

PLACE YOUR ORDER TODAY! CLICK HERE