BLUEBERRY CORNMEAL GALETTE
I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.
Provided by Chef John
Categories Blueberry Desserts
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
- Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
- Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
- Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
- Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
- Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
- Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
- Bake in the center of the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 63.6 g, Cholesterol 71.7 mg, Fat 16.9 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 179.5 mg
BLUEBERRY BLACKBERRY GALETTE
This blueberry blackberry galette is a sweet treat that everyone will love!
Provided by This Healthy Table
Categories Desserts
Time 2h20m
Number Of Ingredients 10
Steps:
- Combine the flour, salt, and sugar in a food processor. Pulse to combine.*
- Add the butter and pulse till it is in pea-sized chunks. Add the water gradually and pulse to combine, until the dough sticks together and forms a ball.
- Cover the dough in plastic wrap and refrigerate for at least one hour. (Can be kept up to two days).
- Preheat the oven to 400 degrees F (200 C).
- Combine the blueberries, blackberries, sugar, cornstarch, and lemon juice in a bowl.
- Roll the dough on a lightly floured surface into a 12-inch circle, to about 1/4 inch thickness.
- Place the rolled dough onto a parchment-lined, rimmed baking sheet.
- Spread the berry mixture across the dough leaving a 1 1/2-inch gap around the edges.
- Fold the dough up to create a lip around the galette.
- Bake for 30 to 45 minutes or until the edges are golden brown and the fruit is jammy.
- Let cool for 10 minutes before cutting and serving.
Nutrition Facts : Calories 354 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 478 milligrams sodium, Sugar 21 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BLUEBERRY AND BLACKBERRY GALETTE WITH CORNMEAL CRUST
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
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
RASPBERRY AND BLACKBERRY GALETTE
I've made this in mixed combo's of scratch, with pre-made store bought pie crusts, with fresh berries, frozen berries and it always taste great. Make sure the frozen berries are well drained. Or use the berry that is in season! Also, seal up cracks by pinching dough, otherwise, the filling will leak and put a piece of foil on bottom of oven just in case.
Provided by Antifreesz
Categories Tarts
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- CRUST;.
- Combine flour,sugar and salt in food processor;pulse to combine.
- Add butter and yolks;pulse until water is incorporated or until the dough forms a ball around blades.
- Turn out mixture onto lightly floured surface, press into lightly floured surface,press into a ball and then flatten into a 6 inch disk.
- Cover with plastic wrap and chill until firm in the refrigerator for about a hour.
- Preheat oven 450°F.
- On floured surface roll out to 14 to 15 inches.
- Transfer to unrimmed baking sheet.
- FILLING;.
- Toss together berries,2/3 cup sugar and cornstarch in medium bowl, coat well.
- Spread over dough,leaving 2 1/2 inch border of crust. Fold dough edge over the fruit;pleating and pinching to seal any cracks.
- Brush with egg whites and sprinkle the 2 teaspoons sugar over fruit but not the dough.
- Bake 45 minutes or until crust is deep golden brown and filling is hot and bubbling.
- If crust browns and filling is not ready cover crust(not berries)with loosely foil and continue baking.
- Cool on pan for 20 minutes.
- Slide spatula under all sides of crust to loosen galette from sheet and transfer to platter.
- Serve warm or at room temperature.
Nutrition Facts : Calories 649.9, Fat 33.4, SaturatedFat 20, Cholesterol 151.8, Sodium 320.7, Carbohydrate 81.4, Fiber 7.8, Sugar 35.4, Protein 8.7
BLACKBERRY-BLUEBERRY TART W/CORNMEAL CRUST
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
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
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BERRY GALETTE WITH BUTTERMILK CORNMEAL CRUST
From sallysbakingaddiction.com
5/5 (2)Category DessertCuisine AmericanTotal Time 2 hrs
- Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the buttermilk and stir until the flour is moistened. Add 1 more Tablespoon of buttermilk if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
- Mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
BLUEBERRY & BLACKBERRY GALETTE WITH CORNMEAL CRUST RECIPE
From myrecipes.com
5/5 (18)Calories 306 per servingServings 10
- 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.
- 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.
- 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).
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