Marion Blackberry Galette
Pastry: Combine flour(s), sugar, cornmeal and salt and place in a food processor; pulse lightly a couple of times. Add butter to the flour mixture and pulse until the mixture resembles coarse meal. Slowly add the buttermilk with another couple of pulses — just until dough forms. Gently press the dough into a flat circle and cover with plastic wrap. Chill one hour or overnight.
Preheat oven to 375° F. Prepare filling: combine blackberries, sugar, cornstarch and lemon juice. Toss to incorporate.
On parchment paper, roll dough into a 12-14 inch circle. Place on baking sheet. Arrange berry mixture in the center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal edges. Berries will show in the center.
Whisk together skim milk and egg white. Brush pastry with mixture and sprinkle on turbinado sugar. Bake at 375° F for 30 minutes. Cover and lower oven temperature to 350° F and bake another 20 minutes, or until berries are bubbly and crust is crisp. Let stand to cool; cut into wedges.
In Your Glass
The sweetness and rich berry flavors offer a wide range of possible delicious choices in your glass. For a lighter approach try a blanc de noir Champagne or a French rosé. For something rich and silky Shafer’s Cabernet dessert wine called Firebreak® offers a can’t-miss flavor profile.