This sounds like something to try - it probably won't freeze but I should try it anyway. She says it's a free-form pizza-like tart that you could use any fruit. The cornmeal pastry soaks up the fruit's juices without going soggy.
Blackberry Galette
60 grams plain flour 30 grams polenta 1 scant tablespoon caster sugar ¼ teaspoon salt 50 grams cold butter 1 tablespoon vegetable shortening 2 tablespoons iced water (or enough to bind)
1 punnet blackberries (approx. 150g / 6oz) approx. 3 tablespoons caster sugar 3 heaped tablespoons creme fraiche (plus more to serve)
In a food processor, pulse the dry ingredients, then add the butter and shortening diced into small pieces. Pulse briefly until it resembles coarse breadcrumbs, then add enough iced water to form a dough, pulsing gently to mix.
Form it into a disc, wrap in clingfilm and put in the fridge to rest for about 30 minutes.
Preheat the oven to 190ºC/gas mark 5/375ºF.
Roll the pastry out into a rough circle, transfer to a lined baking sheet and scatter blackberries on top, leaving a good 7cm / 2½ inches margin round the edge. Sprinkle with 1-2 tablespoons sugar, to taste, then dollop with creme fraiche.
Sprinkle a further tablespoonful of sugar over, dampen the edges with water, then wrap them over themselves to form a knobbly, ramshackle rim and put in the oven for about 20 minutes or until the pastry is cooked through.