This strawberry rhubarb mascarpone galette has a delicious sweet tart flavor wrapped up in a flaky, nutty spelt crust.
Every spring I find myself making a strawberry rhubarb mascarpone galette. Not just once or twice but almost every week. Desserts like galette speak to my heart–imperfect and rustic. No fancy lattice work. No crimping. And no blind baking. Simply roll out the dough, add your favorite fruit filling, and fold over the edges to form a delicious tart.
The foundation of a great galette is its crust. After years of making galettes, I have discovered Rosy Levy Beranbaum’s genius addition of cream cheese to the dough gives the crust the most tender yet flaky texture. The fats and milk solids in the cream cheese inhibit gluten formation making the dough more pliable and easy to roll.
I also used a combination of spelt flour and almond meal to create a nuttier crust. Adding a layer of mascarpone and almond meal also gives a subtle richness to the galette. If you’re making this galette on a particularly warm day, try to keep the equipment and dough cool otherwise the dough will stick like crazy to the rolling pin and work surface.
After fifty minutes in the oven, you get to experience spring’s perfect pairing wrapped in a flaky, tender crust with their juices oozing all over the sheet pan. I love the classic sweet tart combination of this strawberry rhubarb mascarpone galette, best served still warm from the oven with a generous scoop of vanilla ice cream. If left alone, I might be tempted to polish off the whole thing. This strawberry and rhubarb mascarpone galette is the perfect celebration of spring, humble, delicious, and moreish.
If you like galettes, check out these recipes: blueberry and mascarpone galette, pink pearl apple galette, and salted caramel apple galette.
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This strawberry rhubarb mascarpone galette has a delicious sweet tart flavor wrapped up in a flaky, nutty spelt crust.
- 2 cups organic strawberries, hulled and halved
- 1 cup rhubarb, cut into ½ inch batons
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- zest of 1 lemon
- 1/4 cup mascarpone cheese
- 2 tbsps almond meal
- 1 egg, lightly beaten
- 1 tbsps heavy cream
- 1 tbsp turbinado sugar
- 3/4 cup white spelt flour
- 1/4 cup almond meal
- 2 tbsps confectioner’s sugar
- 1/4 tsp salt
- 4 tbsps unsalted butter, cubed and cold
- 4 tbsps cream cheese, cubed and cold
- 3 tbsps ice cold water
- 1 tbsp apple cider vinegar
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Sift the flours together.
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To make the pastry crust, place the flours, sugar, salt, cream cheese, and butter in a food processor and process until the mixture resembles coarse breadcrumbs, about 20 seconds.
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In a small cup, combine the water and vinegar. While the mixture is being processed, gradually add the water vinegar mixture until the dough comes together.
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Turn the dough onto a floured surface and knead gently.
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Wrap the dough in plastic wrap and chill for 60 minutes before rolling.
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In a bowl, add the strawberries, rhubarb, lemon zest, sugar, and cornstarch. Toss with your hands to combine. Set aside.
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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.
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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.
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Arrange the strawberry rhubarb mixture in the center of the dough leaving a one and a half inch border uncovered. Fold the dough edges over the filling pleating it loosely and leaving the galette open in the center. Patch the dough together if it breaks. Pour the juice into the galette. Refrigerate the galette for 30 minutes.
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Preheat the oven to 375°F.
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For the glaze, whisk the egg with heavy cream in a bowl. Brush the dough with the egg mixture and sprinkle the turbinado sugar over the whole galette.
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When ready to serve, cut the galette into eight pieces, transfer them to a serving plate, and top with vanilla ice cream.