Blackberry & Honey Galette

Ingredients: 

Blackberry & Honey Filling

2 cups fresh blackberries

1 tbs cornstarch

1/2 tsp cinnamon 

2 tbs honey

Cornmeal Crust

1 1/4 cup all purpose flour

1/4 cup cornmeal

1/2 tsp salt

1 stick of butter 

6-8 tbs buttermilk 

1 Egg - beaten

Coarsely ground sugar

Method:

In a bowl combine the blackberries, cornstarch and cinnamon. Toss to evenly coat berries. Add honey to berry mixture and mix gently until all berries are covered. Set aside and begin working on cornmeal crust.

Preheat oven to 400°. In a large mixing bowl combine the all purpose flour, cornmeal, and salt. Stir to combine. Grate the butter into the flour mixture using a cheese grater. Use a spatula to stir and evenly coat the butter with the flour mixture. Add the buttermilk in 1 tbs at a time until dough is evenly moistened but still crumbly. This is usually 6-8 tbs of buttermilk.  Carefully turn the dough out onto a lightly floured surface and knead it until until it just comes together. 
With a floured rolling pin, roll the dough out into a square-ish shape that is approximately 1/4 inch thick. Divide the dough by cutting it into 4 equal square-ish pieces. Transfer the dough squares to a parchment paper lined baking sheet. Evenly distribute your blackberry filling onto the dough leaving a 1-ish inch border around the edge. Fold the edges over the berries. Discard any excess dough. Brush exposed dough with an egg wash and sprinkle with coarsely ground sugar. 
Bake for 18-20 minutes or until crust is golden brown and berries have softened. Allow to cool  before serving. Enjoy!

Please note. I say “ish” a lot in this recipe because perfection is a thief of joy. Ha! 

This recipe can easily be made vegan by substituting the buttermilk for your favorite plant based alternative as well as using plant based butter in place of the dairy!