Galette is definitely one of my favorite desserts, even more so than pies or cakes. I love how rustic and forgiving the crust is. The spelt flour and almond meal crust is a wonderful base for all seasonal fruits–apples and figs in the fall, citrus in the winter, rhubarb and strawberries in the spring, berries and stone fruits in the summer.
With the warm weather in San Diego, the berries started appearing early at the farmers market so I made one of my favorite galettes instead of waiting until summer. I love adding a layer of mascarpone and almond meal to give the galette a subtle richness.
Wonderful on its own but even better when eaten with a few scoops of vanilla ice cream, this galette is a perfect way to end a meal.
Blueberry and mascarpone galette
2 cups of organic blueberries
Finely grated zest of 1 organic lemon
1 tbsp lemon juice
¼ cup of brown sugar
1 tbsp of cornstarch
¼ cup of mascarpone cheese
2 tbsps of almond meal
2 tbsp of sanding sugar or turbinado sugar
For the pastry dough
¾ cup of spelt flour (if you don’t have spelt flour, you can replace with another wheat flour or all purpose flour)
½ cup of almond meal
6 tbsps of butter, chopped into cubes
2 tbsp of icing sugar
pinch of salt
2-3 tbsps of ice-cold water
For the glaze
1 egg, lightly beaten
1 tbsp heavy cream
1. Sift the flours together. To make the pastry crust, place the flours, sugar, salt, and butter in a food processor and process until the mixture resembles coarse breadcrumbs.
2. While the mixture is being processed, gradually add cold water until the dough comes together.
3. Turn the dough onto a floured surface and knead gently.
4. Wrap the dough in plastic wrap and chill for 60 minutes before rolling.
5. In a bowl, add the blueberries, lemon zest, lemon juice, sugar, and cornstarch. Toss with your hands to combine. Set aside.
6. Remove the dough from the fridge. Roll it out on a lightly floured surface to a circle of about 12 inches wide and ¼ inch thick. Move the dough onto a baking sheet lined with parchment paper.
7. Spread the mascarpone cheese on the dough and leave about 1 ½ inch border. Sprinkle 2 tbsps of almond meal on top of the mascarpone cheese.
8. 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 blueberry mixture into the galette.
9. 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.
10. Preheat the oven to 350°F.
11. Remove the galette from the fridge and bake for 40-50 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.12. When ready to serve, cut the galette into eight pieces, transfer them to a serving plate, and top with vanilla ice cream.