Berry Galette With Cornmeal Crust

A galette gives you all the jammy fruit of a berry pie with about half the fuss, since the crust is simply folded up around the filling. Make it in summer with a mix of berries from the market, or use frozen berries the rest of the year.

Serves 6 to 8 · 2 hours

Ingredients

For the crust

• 1¼ cups (156 g) all-purpose flour, plus more for rolling
• ¼ cup (30 g) fine cornmeal
• 3 tablespoons (38 g) granulated sugar
• ¼ teaspoon salt
• ½ cup (1 stick, 113 g) cold unsalted butter, cubed
• ¼ cup (60 ml) cold buttermilk, plus more as needed

For the filling

• 4 cups (about 600 g) fresh or frozen mixed berries (don't thaw frozen berries)
• ¼ cup (50 g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice

For finishing

• 1 large egg beaten with 1 tablespoon milk
• Coarse sugar, for sprinkling

Instructions

1. In a medium bowl, whisk together the flour, cornmeal, sugar and salt. Work in the butter with a pastry cutter or two forks until the pieces are about the size of peas.
2. Stir in the buttermilk until the dough starts to clump, adding another tablespoon if it still looks dry. Turn it out onto a floured counter, press it into a ball and flatten it into a disk about 1 inch thick. Wrap and refrigerate for at least 1 hour or up to 3 days.
3. When the dough is nearly ready, heat the oven to 425°F and line a large baking sheet with parchment or a silicone mat.
4. Toss the berries with the sugar, cornstarch and lemon juice. Do this just before you assemble so the fruit doesn't get too juicy.
5. On a floured surface, roll the dough into a 12- to 14-inch round (it doesn't need to be perfect) and move it to the baking sheet. Trim the edge if you want a neater look.
6. Pile the filling in the middle, leaving a 2- to 3-inch border. Fold the border up over the fruit, letting it overlap as you go, and press lightly so the folds hold. Brush the crust with the egg wash and sprinkle with coarse sugar.
7. Bake for 28 to 32 minutes, until the crust is deep golden and the filling bubbles. Let it rest on the pan for 10 minutes, then slice. Serve warm, with vanilla ice cream or whipped cream if you like.

Tips

• Keep the butter and buttermilk very cold. It helps the crust hold its shape and bake up flaky.
• No buttermilk? Put ½ teaspoon lemon juice or white vinegar in a measuring cup, add cold whole milk to the ¼-cup line and let it sit for 5 minutes.
• A good berry mix is 2 cups blueberries, 1 cup raspberries and 1 cup blackberries. The dough also freezes for up to 3 months; thaw it overnight in the fridge before rolling.

Adapted from Sally's Baking Addiction.