Three Berry Galette with Cornmeal Crust

I love fresh berries! So, what is a better to way to enjoy summer's bounty than making a Berry Galette? While at the farmer's market I picked up a variety of berries; blueberries, blackberries and my favorite black raspberries. The original recipe called for blueberries & blackberries. I decided to add in the black raspberries, making it a 3 Berry dessert!

This was great warm, right out of the oven. I served it with a scoop of frozen vanilla yogurt. I also enjoyed it when it cooled! Very light and fresh!

Three Berry Galette with Cornmeal Crust

Adapted from Cooking Light

Pastry:

1 3/4 cups all-purpose flour (about 7 3/4 oz.)

1/3 cup sugar

1/4 cup cornmeal

1/4 tsp. salt

1/2 cup cold butter, cut into small pieces

1/3 cup fat-free buttermilk

Filling:

2 cups blueberries

2 cups blackberries

2 cups black raspberries

1/2 cup sugar

3 Tbsp. all-purpose flour

2 Tbsp. lemon juice

2 Tbsp. fat-free milk

1 large egg white

1 1/2 Tbsp. turbinado sugar

To prepare pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt) in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.

Preheat oven to 350 degrees.
Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15-inch circle. Place dough and parchment on a baking sheet.

To prepare filling, combine berries and next 3 ingredients (through juice) in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).

Combine fat-free milk and egg white in a small bowl, stirring well with a whisk. Brush dough with milk mixture; sprinkle turbinado sugar evenly over dough. Bake at 350 degrees for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges. Yield: 10 servings (1 wedge).