Print

Rustic Peach and Mascarpone Galette

rustic peach mascarpone galette - featured image
Print Recipe

A quick and easy rustic galette featuring juicy peaches and creamy mascarpone with a flaky golden crust, perfect for summer gatherings or last-minute treats.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 tablespoon granulated sugar (optional)
  • 3–4 ripe peaches, peeled and sliced (about 3 cups)
  • 1/2 cup (120g) mascarpone cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar or coarse sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together the flour, salt, and sugar (if using). Add the cold, cubed butter and use a pastry blender or fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  2. Drizzle 3 tablespoons of ice water over the mixture, tossing gently with a fork to moisten. Add an extra tablespoon if needed, just until the dough holds together when squeezed. Do not overwork the dough.
  3. Gather the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a medium bowl, combine the sliced peaches, mascarpone, granulated sugar, vanilla extract, lemon juice, cornstarch, and cinnamon. Toss gently to coat the peaches evenly without mashing.
  5. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle about 1/4 inch thick.
  6. Transfer the dough to a parchment-lined baking sheet. Spoon the peach filling into the center, leaving about a 2-inch border around the edges. Fold the edges of the dough up and over the filling, pleating as needed.
  7. Brush the crust edges with beaten egg and sprinkle with turbinado sugar.
  8. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes until the crust is golden and the peach filling is bubbling. If edges brown too fast, loosely cover with foil.
  9. Let the galette cool for at least 15 minutes before slicing.

Notes

Keep butter cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Adding cornstarch to the filling prevents soggy crust. If edges brown too quickly, tent with foil. Dough can be made up to 2 days ahead and refrigerated. Peaches can be substituted with nectarines or plums. For gluten-free, use almond flour; for dairy-free, substitute mascarpone with coconut cream and butter with vegan butter or coconut oil.

Nutrition

Keywords: peach galette, mascarpone dessert, rustic galette, flaky crust, summer dessert, easy galette recipe, fruit tart, quick dessert

Find it online: https://siennaspoon.com/rustic-peach-and-mascarpone-galette-recipe-easy-flaky-golden-crust/