Blueberry and Blackberry Galette with Cornmeal Crust

Pastry:
1 c whole wheat flour
1/4 c wheat bran crude
1/2 c old fashion oats
1/4 c cornmeal
1/4 t salt
1/2 c unsweetened applesauce
1/3 c nonfat milk
1 t lemon juice

Filling:
4 c frozen unsweetened blueberries, thawed
2 c frozen unsweetened blackberries, thawed
1/2 c sugar
3 T white flour
2 T lemon juice
2 T nonfat milk
1 large egg white
1 1/2 T turbinado sugar

Pastry: Mix lemon juice an milk together and let sit 5 minutes. Meanwhile, add dry ingredients to food processor and pulse until smooth. Then add applesauce and pulse until coarsely mixed. Lastly, add milk/lemon juice mixture and mix until dough forms a ball. Wrap dough in plastic wrap and put in fridge for 30 minutes.

Filling: Mix berries with sugar, flour, and lemon juice. Set aside until dough is ready.

Assembly: rollout dough onto pachment paper forming a 15" circle. Spoon berry mixture into center of dough circle. Then, fold over the edges of dough towards the center, pressing gently to seal (dough will only partially cover the berries.)

Combine nonfat mile and egg white and stir well with wire wisk. Brush dough with milk mixture and sprinkle with turbinado sugar. Bake at 350 degree oven by lifting parchment paper and galette onto a baking sheet. Bake for 1 hour or until pastry is golden brown. Let stand for 20 minutes and cut into wedges.

Number of Servings: 10

Recipe submitted by SparkPeople user HELENAWF.