Mascarpone Berry Galette
Summer has finally set in, and with that, berries are in full swing. With minimal ingredients and very little prep, this galette makes a perfect dessert to bring out (that your guests will think you spent hours preparing). Serve this light dish with a crisp, bright rosé and continue to enjoy your friends, family and conversation.
- Pre-made pie crust (ready-to-bake versions work well)
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/4 cup raw sugar
- 2 heaping tablespoons flour
- Juice from 1 fresh lemon
- 1 egg
- 1 tablespoon water
- 4 ounces mascarpone cheese
- Sprigs of fresh mint leaves
Preheat oven to to 420°. Begin by mixing the lemon juice, sugar and flour in a bowl, combining to dissolve sugar and flour together. Feel free to add a tablespoon of water if you need more liquid. Add the berries, tossing to coat.
Spray a cookie sheet with non-stick spray and roll out the pie crust on the pan. Spoon the berry mixture into the center of the pie crust and gently spread to about 1" from the edge of the crust.
Fold the crust over in sections, gently tucking the fold underneath until the crust is rolled up on the berries.
Mix 1 egg and the tablespoon of water together to make an egg wash, and brush the edges of the crust completely. Doing so will give you that browned sheen along the pie surface. Place the galette in the center rack of your preheated oven for 25 minutes.
After 25 minutes remove and turn off the oven. Dollop spoonfuls of mascarpone cheese on the warm, bubbly berries and return to the warm oven for 5 minutes, which will allow for the mascarpone to melt. Remove from the oven and garnish with a fresh sprig of mint.
Sliced to serve warm or cold — this galette will add a perfect look to your summer dining table.