Raspberry And Blackberry Galette Food

APPLE-BLACKBERRY GALETTE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 2 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball, gradually adding up to 1 tablespoon more ice water as needed. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Make the filling: Melt the butter in a large skillet over medium-high heat. Add the apples, 2 tablespoons sugar and the ginger. Cook, stirring, until just softened, about 5 minutes. Let cool. Toss the blackberries with the remaining 1/3 cup sugar, the cornstarch, vanilla and lemon zest in a large bowl. Add the cooled apples and gently toss to combine.
• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate 10 minutes.
• Spoon the fruit mixture onto the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed.
• Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the jelly in a small heatproof bowl until melted, about 45 seconds. Brush over the fruit. Let cool on the baking sheet.

BLUEBERRY AND BLACKBERRY GALETTE WITH CORNMEAL CRUST

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.