Table of Contents

Blueberry and Blackberry Galette With Cornmeal Crust

The first time I tasted a galette, it was at a small farmer’s market in Provence. The sun-drenched air hummed with the buzz of cicadas, and the aroma of ripe fruit and buttery pastry hung heavy in the air. An elderly woman, her hands gnarled with age and experience, was pulling a rustic galette from a portable oven. It was bursting with sun-ripened apricots, and the simple cornmeal crust had a wonderful, slightly nutty flavor that played perfectly against the sweetness of the fruit. One bite, and I was transported. This blueberry and blackberry galette with cornmeal crust is my attempt to capture that same magic, a taste of summer simplicity with every bite.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes (plus 30 minutes chilling)
Servings: 8
Yield: 1 galette
Dietary Type: Vegetarian

Ingredients

For the Crust:

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

For the Filling:

4 cups blueberries
2 cups blackberries
1⁄2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons lemon juice

For the Finishing Touches:

2 tablespoons skim milk
1 egg white
1 1⁄2 tablespoons turbinado sugar

Equipment Needed

Food processor
Plastic wrap
Parchment paper
Baking sheet
Medium bowl
Small bowl

Instructions

Prepare the Pastry: Lightly spoon the flour into measuring cups and level with a knife.
Combine Dry Ingredients: In a food processor, combine the flour, granulated sugar, cornmeal, and salt. Pulse two times to combine.
Incorporate the Butter: Add the cold butter to the flour mixture. Pulse 4 to 5 times, or until the mixture resembles coarse meal. It’s crucial that the butter stays cold for a flaky crust, so don’t over-process.
Add the Buttermilk: With the processor running, slowly add the buttermilk through the chute. Process just until the dough forms into a ball. Be careful not to overwork the dough; this will make it tough.
Shape and Chill the Dough: Gently press the dough into a 4-inch circle on plastic wrap. Cover the dough tightly with the plastic wrap. Chill in the refrigerator for at least 30 minutes. This chilling step is vital as it allows the gluten to relax, resulting in a tender crust.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Roll Out the Dough: Unwrap the chilled dough and place it on a sheet of parchment paper. Roll the dough into a 15-inch circle. Don’t worry if the edges are a little rough; that’s part of the galette’s charm.
Transfer to Baking Sheet: Carefully place the dough and parchment paper onto a baking sheet.
Prepare the Filling: In a medium bowl, combine the blueberries, blackberries, granulated sugar, all-purpose flour, and lemon juice. Toss gently to coat the berries evenly. The lemon juice brightens the flavors and the flour helps to thicken the juices as it bakes.
Arrange the Filling: Arrange the berry mixture in the center of the dough, leaving a 2-inch border.
Fold the Edges: Fold the edges of the dough toward the center, pressing gently to seal. The dough will only partially cover the berries, leaving the center exposed.
Prepare the Egg Wash: In a small bowl, combine the skim milk and egg white. Whisk lightly until combined.
Brush and Sprinkle: Brush the dough with the milk mixture and sprinkle with turbinado sugar. The egg wash gives the crust a beautiful golden sheen, and the turbinado sugar adds a delightful crunch.
Bake: Bake at 350°F (175°C) for 1 hour, or until the pastry is golden brown and the filling is bubbly. Keep an eye on it towards the end of the baking time; you may need to tent it loosely with foil to prevent the crust from browning too quickly.
Cool and Serve: Let the galette stand for 30 minutes before cutting into wedges and serving. This allows the filling to set slightly.

Expert Tips & Tricks

Cold is Key: Always use cold butter and buttermilk to achieve a flaky crust. You can even chill the flour and cornmeal before starting.
Don’t Overwork the Dough: Overworking the dough develops the gluten and will result in a tough crust. Mix until just combined.
Blind Baking: If you prefer a crispier crust, you can blind bake the crust for 10-15 minutes before adding the filling.
Fruit Swaps: Feel free to experiment with different fruits depending on the season. Peaches, plums, apples, or pears would all be delicious.
Make Ahead: The crust can be made a day in advance and stored in the refrigerator, wrapped tightly in plastic wrap. You can also freeze the unbaked galette for up to a month. Thaw overnight in the refrigerator before baking.

Serving & Storage Suggestions

This blueberry and blackberry galette is best served warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream is a perfect accompaniment. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm in a 350°F (175°C) oven for about 10 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	371 kcal	N/A
Calories from Fat	112 kcal	N/A
Total Fat	12.5 g	19%
Saturated Fat	7.4 g	37%
Cholesterol	31 mg	10%
Sodium	177.2 mg	7%
Total Carbohydrate	61.8 g	20%
Dietary Fiber	4.8 g	19%
Sugars	30.5 g	N/A
Protein	5.5 g	11%

Note: Daily values are based on a 2,000 calorie diet. Actual values may vary.

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend for the crust. Be sure to use a blend that contains xanthan gum for binding.
Vegan: Substitute the butter with a vegan butter alternative, and the buttermilk with a mixture of plant-based milk and lemon juice (1 tablespoon of lemon juice per 1 cup of plant-based milk). Replace the egg white wash with plant-based milk.
Spiced Crust: Add 1/2 teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm, spiced crust.
Different Fruits: Experiment with other berries, stone fruits, or apples, depending on the season.
Nuts: Add a sprinkle of chopped almonds or pecans to the top of the galette before baking for added crunch and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen berries in this recipe?
A: Yes, you can use frozen berries. Do not thaw them before adding them to the filling, and add an extra tablespoon of flour to the filling to help absorb any excess moisture.

Q: How do I prevent the crust from getting soggy?
A: Make sure to chill the dough thoroughly before rolling it out. You can also blind bake the crust for 10-15 minutes before adding the filling to create a barrier against the moisture from the fruit.

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator, wrapped tightly in plastic wrap. You can also freeze the dough for up to a month. Thaw overnight in the refrigerator before using.

Q: What if I don’t have turbinado sugar?
A: You can substitute with granulated sugar or coarse sanding sugar. The turbinado sugar just adds a nice crunch.

Q: How can I tell if the galette is done baking?
A: The galette is done when the crust is golden brown and the filling is bubbly. You can also insert a toothpick into the filling; it should come out with just a few moist crumbs.

Final Thoughts

This blueberry and blackberry galette with its subtly nutty cornmeal crust is more than just a dessert; it’s an invitation to savor the simple pleasures of life. The vibrant burst of berries, the delicate sweetness, and the rustic charm of the free-form pastry make it the perfect centerpiece for a summer gathering or a cozy treat on a cool evening. I encourage you to try this recipe, put your own spin on it, and share the joy with friends and family. Don’t be afraid to experiment with different fruits and flavors, and most importantly, have fun in the kitchen. And if you do try it, I’d love to hear about your experience! Perhaps pair it with a crisp glass of rosé for the ultimate summer indulgence.

Blueberry and Blackberry Galette With Cornmeal Crust Recipe