Best 2 Blueberry And Blackberry Galette With Cornmeal Crust Recipes

When summer brings an abundance of fresh berries, it's only right to indulge in a homemade galette, a rustic and delicious French tart that showcases the vibrant flavors of the season. The combination of blueberries and blackberries is perfect for creating a sweet and tangy filling that perfectly complements the buttery, crispy cornmeal crust. Whether you prefer a classic round galette or a free-form one with a beautifully folded edge, this delectable treat is sure to become a favorite for any occasion, from casual gatherings to special celebrations.

Here are our top 2 tried and tested recipes!

BLUEBERRY AND BLACKBERRY GALETTE WITH CORNMEAL CRUST

Blueberry and Blackberry Galette With Cornmeal Crust image

Make and share this Blueberry and Blackberry Galette With Cornmeal Crust recipe from Food.com.

Provided by kitchenslave03

Categories Dessert

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 3/4 cups all-purpose flour, (about 7 3/4 oz)
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 buttermilk
4 cups blueberries
2 cups blackberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons skim milk
1 egg white
1 1/2 tablespoons turbinado sugar

Steps:

Pastry: Lightly spoon flour into measuring cups and level with a knife. Combine flour and next 3 ingredients in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or til mixture resembles coarse meal. With processor on, slowly add buttermilk through chute; process just until dough forms into a ball. Gently press dough into a 4" circle on plastic wrap; cover. Chill 30 minute.
Preheat oven to 350.
Unwrap dough and place on a sheet of parchment. Roll dough into a 15" circle. Place dough and parchment on a baking sheet.
To prepare filling, combine berries and next 3 ingredients in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2" border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berries).
Combine skim milk with the egg white in a small bowl. Brush dough with milk mixture and sprinkle with turbinado sugar. Bake at 350 for 1 hour or until pastry is golden. Let stand 30 min; cut into wedges.

Nutrition Facts : Calories 371.4, Fat 12.5, SaturatedFat 7.4, Cholesterol 31, Sodium 177.2, Carbohydrate 61.8, Fiber 4.8, Sugar 30.5, Protein 5.5

BLACKBERRY-BLUEBERRY TART W/CORNMEAL CRUST

Blackberry-Blueberry Tart W/Cornmeal Crust image

This is a very lovely summer pie, sweet, but not cloying, with a buttery cornmeal crust. I used frozen blueberries and blackberries, but feel free to use all blueberries or any other berry you'd like (though you may need to adjust the sugar amounts accordingly per berry swap).

Provided by BachFromTheDead

Categories Dessert

Time 35m

Yield 1 slice, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 3/4 cups all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
2 small eggs
12 ounces blueberries
4 1/2 ounces blackberries
1/2 cup sugar
1 1/2 tablespoons white wine vinegar
2 tablespoons cornstarch

Steps:

Preheat the oven to 350 degrees Farenheit.
To make the crust: In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside. In a medium bowl, mix the butter and 1/2 cup sugar together until smooth. Incorporate the eggs and extracts and beat until combined. Gradually cream together with the flour mixture and mix until the dough comes together. Separate 1/3 of the dough and set aside.
Butter a 9 inch pan and press the remaining dough into the pan evenly. Roll and cut the separated dough and set aside. Freeze all of the dugh for approx 30 minutes until firm.
Meanwhile, to make the filling: In a medium bowl, mix togetherthe vinegar, cornstarch, and sugar and add in the berries. Stir until the berries are fully coated and set aside until needed.
Assembling/making the Pie: Pour the filling evenly into the chilled pie crust and top with the rolled out dough. Sprinkle lightly with granulated sugar and turn the oven up to 375. Place the pie on the middle rack and bake at 375 for 25 minutes, until the crust is golden. Serve cold and refridgerate for up to a week.

Nutrition Facts : Calories 262.3, Fat 8.9, SaturatedFat 5.1, Cholesterol 43.9, Sodium 237.7, Carbohydrate 43.1, Fiber 2.3, Sugar 20.2, Protein 3.8

Tips:

Use fresh blueberries and blackberries for the best flavor. If you can't find fresh berries, frozen berries will work, but thaw them completely before using.
Don't overwork the dough. Overworking the dough will make it tough. Mix it just until it comes together.
Chill the dough before rolling it out. This will make it easier to work with and less likely to tear.
Use a sharp knife to cut the galette. A dull knife will tear the dough.
Bake the galette until the crust is golden brown and the filling is bubbling.

Conclusion:

This blueberry and blackberry galette with cornmeal crust is a delicious and easy-to-make summer dessert. The sweet and tart berries are complemented perfectly by the crumbly cornmeal crust. This galette is sure to be a hit at your next party or potluck.