Peach Blueberry Mascarpone Galette

"Here's the peach and blueberry galette from yesterday. It was devoured with vanilla ice cream."
-- @beyondsweetandsavory
Jump to Section
  • Recipe Card
Prep time 1hr 45mins
Cook time 45mins

Recipe Card

For the Pastry Dough


  • 3/4 cup all purpose flour
  • 1/2 cup almond meal, or almond flour
  • 6 tablespoons unsalted butter, chopped into cubes
  • 2 tablespoons powdered sugar
  • a pinch of salt
  • 3-4 tablespoons ice cold water

For the Filling


  • 1/2 cup blueberries
  • 1 pound yellow peaches, pitted and sliced
  • 1 lemon, zested plus 1 tablespoons juice
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup mascarpone cheese
  • 2 tablespoons almond meal
  • 2 tablespoons sanding sugar, or turbinado sugar

For the Glaze


  • 1 egg, lightly beaten
  • 1 tablespoon heavy cream

For Serving (optional)


  • Ice cream
  • Powdered sugar


  • Step 1

    Make the pastry dough: Place the flours, sugar, salt, and butter in a food processor and process until the mixture resembles coarse breadcrumbs. While the mixture is being processed, gradually add cold water until the dough comes together. Turn the dough onto a floured surface and knead gently. Wrap the dough in plastic wrap and chill for 60 minutes before rolling.

  • Step 2

    Make the filling: In a bowl, add the peaches, blueberries, lemon zest, lemon juice, sugar, and cornstarch. Toss with your hands to combine. Set aside.

  • Step 3

    To assemble: Remove the dough from the fridge. Roll it out on a lightly floured surface to a circle of about 12 inches wide and 1/4 inch thick. Move the dough onto a baking sheet lined with parchment paper. Spread the mascarpone cheese on the dough and leave about 1 ½ inch border. Sprinkle 2 tablespoons of almond meal on top of the mascarpone cheese.

  • Step 4

    Arrange the blueberries in the center of the dough leaving a one and a half inch border uncovered. Fold the dough edges over the blueberries, pleating it loosely and leaving the galette open in the center. Patch the dough together if it breaks. Pour the juice from the peach and blueberry mixture into the galette.

  • Step 5

    For the glaze, whisk the egg with heavy cream in a bowl. Brush the dough with the egg mixture and sprinkle the sanding sugar over the whole galette. Refrigerate the galette for 30 minutes.

  • Step 6

    Preheat the oven to 350°F.

  • Step 7

    Remove the galette from the fridge and bake for 45-50 minutes until the pastry is golden brown and crusted with sugar, and blueberries softened. Remove the galette from the oven and let it cool on the baking sheet.

  • Step 8

    When ready to serve, dust the galette with powdered sugar, cut the galette into eight pieces, transfer them to a serving plate, and top with vanilla ice cream.