Blueberry And Blackberry Galette With Cornmeal Crust

• 1 3/4 cups all-purpose flour, (about 7 3/4 oz)
• 1/3 cup granulated sugar
• 1/4 cup cornmeal
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into small pieces
• 1/3 cup buttermilk
• 4 cups blueberries
• 2 cups blackberries
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 tablespoons skim milk
• 1 egg white
• 1 1/2 tablespoons turbinado sugar

1. Pastry: Lightly spoon flour into measuring cups and level with a knife. Combine flour and next 3 ingredients in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or til mixture resembles coarse meal. With processor on, slowly add buttermilk through chute; process just until dough forms into a ball. Gently press dough into a 4" circle on plastic wrap; cover. Chill 30 minute.
2. Preheat oven to 350.
3. Unwrap dough and place on a sheet of parchment. Roll dough into a 15" circle. Place dough and parchment on a baking sheet.
4. To prepare filling, combine berries and next 3 ingredients in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2" border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berries).
5. Combine skim milk with the egg white in a small bowl. Brush dough with milk mixture and sprinkle with turbinado sugar. Bake at 350 for 1 hour or until pastry is golden. Let stand 30 min; cut into wedges.

allpurpose flour, granulated sugar, cornmeal, salt, cold butter, buttermilk, blueberries, blackberries, granulated sugar, allpurpose, lemon juice, milk, egg, turbinado sugar

Taken from www.food.com/recipe/blueberry-and-blackberry-galette-with-cornmeal-crust-313217 (may not work)