Blueberry and Blackberry Galette with Cornmeal Crust

Ingredients

• 2 cups blackberries 
• 4 cups blueberries 
• 0.5 cup butter cold cut into small pieces
• 0.3 cup cornmeal 
• 1 large egg white 
• 0.3 cup buttermilk fat-free
• 2 tablespoons milk fat-free
• 3 tablespoons flour all-purpose
• 7.8 ounces flour all-purpose
• 0.3 cup granulated sugar 
• 0.5 cup granulated sugar 
• 2 tablespoons juice of lemon 
• 0.3 teaspoon salt 
• 1.5 tablespoons sugar 

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• plastic wrap
• measuring cup

Directions

1. To prepare pastry, lightly spoon flour into dry measuring cups, and level with a knife.
2. Combine flour and next 3 ingredients (through salt) in a food processor; pulse two times.
3. 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.
4. Preheat oven to 35
5. Unwrap and place dough on a sheet of parchment paper.
6. Roll dough into a 15-inch circle.
7. Place dough and parchment on a baking sheet.
8. 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).
9. Combine fat-free milk and egg white in a small bowl, stirring well with a whisk.
10. Brush dough with milk mixture; sprinkle turbinado sugar evenly over dough.
11. Bake at 350 for 1 hour or until pastry is golden brown.
12. Let stand 30 minutes; cut into wedges.