Description
A rustic, free-form tart filled with fresh blueberries and creamy mascarpone, baked to golden perfection with a flaky crust.
Ingredients
Units
Scale
- 1 sheet of refrigerated pie dough or homemade pastry
- 1 cup mascarpone cheese
- 1/4 cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the pie dough on a lightly floured surface into a rough 12-inch circle. Transfer it to the prepared baking sheet.
- In a bowl, mix mascarpone cheese, granulated sugar, and vanilla extract until smooth.
- Spread the mascarpone mixture in the center of the dough, leaving a 2-inch border.
- In another bowl, combine blueberries, cornstarch, lemon juice, and lemon zest. Mix gently to coat.
- Spoon the blueberry mixture over the mascarpone layer.
- Fold the dough edges over the filling, pleating as necessary to create a rustic look.
- Beat the egg and brush it over the crust. Sprinkle coarse sugar on the crust if desired.
- Bake for 30-35 minutes or until the crust is golden and the filling is bubbling.
- Let the galette cool slightly before serving.
Notes
- Use frozen blueberries if fresh are not available; do not thaw before using.
- Add a pinch of cinnamon or nutmeg to the blueberry filling for extra flavor.
- Serve with whipped cream or vanilla ice cream for a decadent treat.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
