Summertime Galette...

This recipe turned out to be so much easier than I first thought it would be. Prep time was only around 15 minutes. I can't wait to taste this tonight at Caregroup with a scoop of vanilla gelato to top it off.

Apricot-Blackberry Galette

1/2 recipe Cornmeal Pate Brisee

12 fresh apricots, pitted and cut into sixths

2 cups fresh blackberries ( I used 1 cup blackberries, 1 cup raspberries)

1/2 cup sugar

Juice of 1/2 lemon, about 1 tablespoon

2 tablespoons cornstarch

Pinch of salt

1 large egg, lightly beaten

Sugar for sprinkling

On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8 inch thick. Transfer dough to a large parchment-lined baking sheet. Refrigerate until ready to use, up to 1 hour. Meanwhile, preheat the oven to 375 degrees. In a large bowl, gently toss together apricots, blackberries, sugar, lemon juice, cornstarch, and salt. Arrage fruit mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Bruch edges of dough with egg, and sprinkle with sugar. Bake until crust is golden brown and the juices are bubbing, about 1 hour. Transfer the baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

Cornmeal Pate Brisee

2 cups all purpose flour

1/2 cup cornmeal

1 teaspoon salt

1 teaspoon sugar

2 sticks (1 cup ) unsalted butter, cold, cut into pieces

1/4 to 1/2 cup ice water

Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process until the mixture resembles coarse meal, aobut 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just hold together (do not process for more than 30 seconds). Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using. (Dough can be frozen, wrapped well in plastic, for up to 3 weeks before using.)