Rhubarb Galette

I had a little pie crust left over from making strawberry rhubarb pie last weekend, so I made a little galette. Galettes are great when you either don't have a pie tin/plate, you only have a little pie dough, or you want something a little more rustic You also get a little extra crust, which is always tasty. This one was great. It's a little sweet, tart, and the dough with the cornmeal makes such a flaky crust. I served it with some fresh strawberry ice cream and is was an amazing, summery dessert. 

Blueberry and blackberry galette

My pie tin is on loan (from my engagement pie) but I had a pie craving. I figured this was a perfect time for a galette! A galette is basically a rustic, tin-less pie. This was pretty easy. It takes about 10 minutes to assemble (with a store bought crust, I recommend Trader Joe's pie crust) and then cooks for about half an hour. Great to make right before you sit down for dinner, or earlier if you're expecting a long dinner. It's really good - not too sweet, and if you serve with creme fraiche it's really tasty and sophisticated (I think, anyway).

Serves 6
Ingredients:
1 frozen pie crust, thawed but still cold
2 cups blueberries
1 cup blackberries
2 tbsp corn starch
1 tbsp grated lemon zest
juice from 3/4 of a lemon
1/2 tsp salt
1/2 cup (plus 1 tbsp) sugar
1/2 tsp vanilla
1/4 tsp almond extract
1-2 tbsp semolina flour
1 tbsp butter, cut into cubes
1 tbsp milk