Black + Blue Berry Galette

July 3, 2015
blueberry galette
PHOTOGRAPH BY JAMES ROPER

Makes four 6-inch galettes

Crust
1 ¾ cups all-purpose flour
¼ cup stone-ground cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
14 tablespoons ice-cold unsalted butter, cut into pieces
¼ cup ice water

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Filling + Tart
18 ounces fresh blueberries
6 ounces fresh blackberries
23 cup plus 1 tablespoon sugar, divided
3 tablespoons flour
Pinch of salt
Zest and juice of 1 lime
1 tablespoon unsalted butter

Related: Master Pie With These Easy Free-Form Crust Recipes

1. Make crust: Pulse flour, cornmeal, sugar, and salt in food processor until combined. Add butter; pulse until pea-sized. Sprinkle in ice water; pulse until clumps form. Transfer to bowl; knead to bring dough together. Divide into 4 pieces. Wrap each in plastic wrap; press into disks. Chill 30 minutes.

2. Make filling: Combine berries, 2/3 cup sugar, flour, salt, zest, and juice in large bowl.

3. Heat oven to 400 degrees. Soften dough at room temperature for 10 minutes. On floured surface, roll disks to 8-inch diameter and ¼-inch thick. Place 2 disks each on parchment-lined baking sheets. Top with filling, leaving 2-inch borders; fold edges over. Chill 30 minutes.

4. Brush crust with water; sprinkle with remaining sugar. Dot with butter. Bake 35 minutes, rotating sheets midway, until bubbling and golden.