Blackberry Galette

• 1/3 cup all-purpose flour
• 2 tablespoons polenta or fine cornmeal
• 1 scant tablespoon sugar
• 1/4 teaspoon salt
• Scant 1/4 cup cold butter
• 1 tablespoon vegetable shortening
• 1-3 tablespoons ice water or enough to bind
• 1/2 pint blackberries
• Approximately 3 tablespoons sugar
• 3 heaping tablespoons creme fraiche, plus more to serve
• 1 baking sheet, lined with parchment or wax paper

1. In a food processor, pulse the dry ingredients, then add the butter and shortening diced into small pieces.
2. Pulse briefly until it resembles coarse bread crumbs, then add enough ice water to form a dough, pulsing gently to mix.
3. Form it into a disc, wrap in plastic wrap and put in the refrigerator to rest for about 30 minutes.
4. Preheat the oven to 375F.
5. Roll the pastry out into a rough circle, transfer to the baking sheet and scatter blackberries on top, leaving a good 3-inch margin round the edge.
6. Sprinkle with 12 tablespoons sugar, to taste, then dollop with creme fraiche.
7. Sprinkle a further tablespoonful of sugar over, dampen the edges with water, then wrap them over themselves to form a knobbly, ramshackle rim and put in the oven for about 20 minutes or until the pastry is cooked through.

flour, polenta, sugar, salt, cold butter, vegetable shortening, water, blackberries, sugar, creme fraiche, baking sheet

Taken from www.cookstr.com/recipes/blackberry-galette (may not work)