Berry Galette (Buttermilk Cornmeal Crust)

Submitted by Olivia Ward - added 5/1/24

Ingredients

• Buttermilk Cornmeal Crust:
• 1 1/4 cups (156g) all-purpose flour (spooned & leveled), plus more as needed
• 1/4 cup (30g) fine cornmeal
• 3 Tbsp. (38g) granulated sugar
• 1/4 tsp. salt
• 1/2 cup (8 Tbsp.; 113g) cold unsalted butter, cubed
• 1/4 cup (60ml) cold buttermilk, plus more as needed
• Berry Filling:
• 4 cups (about 600g) fresh or frozen mixed berries (do not thaw if frozen)
• 1/4 cup (50g) granulated sugar
• 1 Tbsp. (7g) cornstarch
• 1 Tbsp. (15ml) fresh lemon juice
• egg wash: 1 large egg beaten with 1 Tbsp. milk
• coarse sugar for sprinkling

Instructions

1. Make the crust: Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the buttermilk and stir until the flour is moistened and the dough clumps up. Mix in 1 more Tbsp. of buttermilk if the dough seems dry. Pour crumbly dough onto a lightly floured work surface and bring it together with your hands. Shape the dough into a ball and flatten it into a 1-inch-thick disc. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze for up to 3 months).
2. Right before the dough has finished chilling, prepare the filling: Mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. Tip: you do not want the berry filling to sit for too long, as the berries will release too much juice - mix filling together right before using. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. On a lightly floured work surface, roll the chilled dough into a 12-14-in circle (or any shape, really!). Trim the rim of the circle to make a clean cut, if desired. Transfer dough to the prepared baking sheet. Spoon the filling into the center of the dough, leaving a 2-3-in border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar.
4. Bake until the filling is bubbly and the crust is golden brown, about 28 to 32 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream or whipped cream.
5. Notes:
6. Make Ahead & Freezing Instructions: the dough can be made ahead of time and chilled in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out and filling.
7. Cold Ingredients in Dough: make sure the butter and buttermilk are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
8. Buttermilk: buttermilk adds unbelievable flavor and texture to this dough. If you don't have buttermilk, use a DIY soured milk instead - add 1/2 teaspoon of fresh lemon juice or white vinegar to a liquid measuring cup, then add enough cold whole milk until it reaches 1/4 cup. Stir together and let it sit for 5 minutes before using in the recipe.
9. Mixed Berries: I use 2 cups blueberries, 1 cup raspberries, and 1 cup blackberries. If using frozen berries, do not thaw.