Blueberry and Blackberry Galette with Cornmeal Crust

Galette is a general term used in French to designate various types of flat, round or freeform crusty cakes

This one sure is pretty! Even though I am more of a chocolate dessert person, this was AWESOME! Another CL recipe from an old magazine. I have lightened it even more. Serve with light vanilla ice-cream for a real treat!

serves 10 ( 6 points +)

Pastry:

• 1-3/4 c. flour
• 1/3 c. sugar
• 1/4 c. cornmeal
• 1/4 tsp. salt
• 1/2 c. light stick butter, cubed
• 1/3 c. low-fat buttermilk

Filling:

• 4 c. blueberries
• 2 c. blackberries
• 1/2 c. sugar
• 3 T. flour
• 2 T. lemon juice
• 2 T. skim milk
• 1 large egg white
• 1-1/2 T. turbinado sugar

To prepare pastry, place flour and next three ingredients in a food processor. Pulse 3-4 times. Add the butter and pulse until crumbs form. While food processor is running, add the buttermilk through the food chute and process until a ball forms.

Form dough into a 4" disc. Cover in plastic wrap and refrigerate for 30 minutes.

Unwrap dough and place on a sheet of parchment paper. Sprinkle dough with flour and roll into a 15" circle. Place dough with parchment paper on a baking sheet.

For filling, combine berries and next three ingredients ( through juice) Arrange berry mixture in the center of pastry, leaving a 2" border all the way around. Carefully fold pastry over filling, pressing gently to seal. Filling will be only partially covered.

Combine milk and egg white. Brush over crust. Sprinkle galette evenly with turbinado sugar.

Bake at 350 for 1 hour or until pastry is golden brown. Let stand 30 minutes and cut into wedges.