Blueberry And Blackberry Galette With Cornmeal Crust - cooking recipe

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

Preparation

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.