Blueberry Galettes with Lemon Mascarpone cream for a bright burst of blueberry-lemon flavour, flaky pastry crust, and cheesecake-like cream.
It’s Summ-ah! Which means that most recipes should have berries involved. They seem to arrive and then be gone in a flash so I’m trying to fit all berries in as much as I can. The local Blueberries here in Metro Vancouver are ripe and plump … perfect for all your baking needs. I haven’t made a galette on the blog yet, or any pie really so I thought this was the time to make these stunning Blueberry Galettes with Lemon Mascarpone Cream.
I did a couple of unconventional things with these galettes. First, I used a small amount of rye flour in the pastry which I have to say I really liked and I’ll do again in the future. I’m really looking forward to using it in a savoury pie or galette recipe. It created a tad more texture and made it seem as though there was a nutty component to the galettes even though there wasn’t.
I also used a very high ratio of blueberries to pastry; mine oozed everywhere which I really liked as well. That being said, you may want to reduce the amount of berries per galette or just make one large galette versus 4 small ones if you don’t like messy baking.
*updated June 2017 – I remade this dish, just because I love it so much. My kids and I sat around my photo table after I finished shooting and inhaled this galette. I made a whole galette vs 4 mini ones, but they’re all equally delicious. I love how the blueberries meld together with natural pectin and retain that vibrant hit of lemon flavour. Perfect almost Summer taste.
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
- 3/4 cup / 100 gr all-purpose flour
- 6 tbsp / 50 gr rye flour
- 1 tbsp / 15 gr sugar
- 1/2 cup plus 1 tbsp / 130 gr unsalted butter, chilled and cut into small pieces
- 1 large egg
- 1 1/2 tsp milk, plus more to brush the edges of galettes with
- 1 lb / 3 cups fresh blueberries
- 2 tbsp cornstarch
- 1/2 cup sugar
- Zest from 1 lemon
- Juice from 1/2 lemon
- 1/4 tsp salt
- 1-2 tbsp demerara (turbinado) sugar (for galette edges)
- 250 gr mascarpone cheese
- 1/4 cup whipping cream
- 3 tbsp sugar
- Lemon zest for garnish, optional
- Prepare the pastry dough by combining the flours, 1 tbsp sugar, and salt in a food processor and mix until blended. Blend in butter pieces until it looks like corse sand. In a small bowl whisk 1 egg and milk together, then pour into the food processor all at once and pulse until a rough dough forms (do not over mix). This is a fairly moist dough.
- Lightly flour a work surface and form dough into a ball. If making 1 large galette press the dough into a disc, wrap in plastic wrap and refrigerate for at least 1.5 hrs, or up to 2 days. If you're making 4 mini galettes, break the ball of dough into 4 equal pieces (I used a scale, but eyeballing it would be fine too). Flatten each of the 4 pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 1 hour, up to 2 days.
- Once dough is chilled preheat oven to 375°F and line a large baking tray with parchment paper.
- Remove dough from fridge and let sit on the counter for 10 minutes.
- Meanwhile toss berries, cornstarch, 1/2 cup sugar, lemon zest, lemon juice and salt together in a large bowl. Set aside.
- On a lightly floured surface roll out each disc of dough into 1/8" thick (or roll out into one large piece 1/8" thick). Transfer dough to baking sheet and top with blueberries, using around 3/4 cup per mini galette. Fold the outer edges of the galettes up creating small overlaps as you go. Brush the edges with milk and sprinkle on demerara sugar.
- Bake for 40-50 minutes, until galettes are golden brown and the filing is bubbling (if you're making a larger galette the timing will be 50-60 minutes).
- Let galettes cool on baking sheet.
- To make the mascarpone whip, combine mascarpone, whipping cream, and 3 tbsp sugar in a bowl and whisk until stiff peaks form (this took about 4 minutes with an electric stand mixer).