Ingredients
❖ INGREDIENTS
Mascarpone Cheese Filling
½ cup of mascarpone cheese, room temperature
1 tablespoon brown sugar
1 egg yolk
Zest of 1 lemon
Pie Filling
2 peaches, thinly sliced
1 cup of fresh blueberries
¼ cup of brown sugar
2 teaspoons of cornstarch
1 teaspoon vanilla
Juice of ½ lemon
1 pie crust
1 egg (for egg wash)
Coarse sugar
Instructions
❖ INSTRUCTIONS
1. Preheat your oven to 375 degrees.
2. In a small bowl, mix the mascarpone cheese filling ingredients together. Set aside.
3. In another bowl, mix your sliced peaches, blueberries, brown sugar,
cornstarch, vanilla, and lemon juice.
4. Lightly butter your cast iron pan. Roll out your pie crust to 12 inches. Place your pie crust into the pan.
5. Spread the cheese filling onto the bottom of the crust, leaving 1 inch around the perimeter.
6. Pour the fruit mixture over the cheese filling.
7. Fold the edges of the pie over the fruit mixture, slightly tucking the fruit under the crust as needed.
8. Beat the egg and brush it over the crust. Sprinkle with coarse sugar.
9. Bake the Galette for 40-45 minutes until the crust is golden.
10. Serve with ice cream.
Notes
❖ NOTES
I bake this in a round cast iron pan that I butter before adding the crust, it gives the bottom a beautifully golden finish. A baking sheet lined with parchment paper works just as well.
The mascarpone filling acts as a barrier that keeps the crust from getting soggy under all that fruit. If you prefer to skip it, increase the cornstarch in the fruit filling to 1 tablespoon.
When peaches and blueberries are at their peak, we always make a double batch of the fruit filling, without the cornstarch, and keep it on hand to spoon over yogurt or ice cream.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American