Let me start off by saying there are so many reasons to love galettes. First of all, it’s ingeniously simple but incredibly delicious. Second, has a rustic elegance that makes it perfect for a summertime dessert from a casual night at home to a dinner party since it’s gorgeous but not so perfect it seems almost too pretty to eat. Using pre-made gluten free puff pastry for your galette makes it even more simple and I love the puffy layers that the pastry makes even better than the typical pie dough pastry galette. Lastly, I love sprinkling over some fresh blueberries on top of the already baked galette. The mixture of cooked and fresh berries brings such a nice texture to the table along with the creaminess from the mascarpone and it all comes together so beautifully it may bring a tear to my eye just talking about it. This galette can also be made dairy free very simply. See my notes at the bottom of the recipe for the details.
Blueberry Lemon Puff Pastry Galette with Mascarpone Creme & Basil
- 1 pint blueberries *minus 1/4 cup reserved for sprinkling on after baking
- 2 tablespoons honey or sugar
- 1 1/2 teaspoons lemon juice (fresh recommended)
- 2 tablespoons gluten free flour
- zest of one lemon (save a little for the garnish after baking if you wish)
- egg wash (1 tbsp water + one egg whisked)
- Turbinado or Morena Sugar for crust edges (can use regular granulated sugar as well)
- 1-2 tablespoons fresh basil sliced into thin strips
- whipped mascarpone creme for topping (see below for recipe)
- 1 package of gluten free puff pastry (I love Schar brand!)
- Defrost puff pastry according to package directions.
- Preheat oven to 400 degrees.
- Toss blueberries, honey, lemon zest, lemon juice, and flour with blueberries gently with a rubber spatula until combined.
- Line a baking sheet with a silicon baking mat or parchment paper and lay the puff pastry sheet down flat.
- pour the blueberry mixture into the center of the puff pastry and roughly crimp up the edges of the pastry around the blueberries like you’re making a bowl around them.
- Bake for 25 to 30 minutes checking it after the 20 minute mark (everyone’s oven bakes differently. We are just looking for browned top and bottom crust.)
- Meanwhile make the mascarpone creme (see recipe below)
- After pulling your galette out of the oven, let it cool for 15 minutes, top with mascarpone creme, basil, the reserved fresh blueberries, and lemon zest. Cut into pieces and serve.
For Whipped Marscarpone Creme:
- 8 ounces or 1 cup mascarpone
- 4 tablespoons powdered sugar
- 1/4 to 1/3 cup heavy cream
In a stand mixer or handheld mixer, beat the mascarpone on high speed until creamy (about 20 seconds), add powdered sugar and beat on low until incorporated. With the mixer running on medium high, pour in heavy cream and beat another 20 seconds or until it looks fluffy. If it’s too thick for your liking add heavy cream 1 tablespoon at a time until it’s the consistency you’d like, being careful not to overbeat.
To make dairy free: This dessert tastes just as delicious with dairy free vanilla ice cream or coconut whipped cream instead of the mascarpone! Pick up some frozen, dairy free Coco Whip at the store or use my tips in THIS POST to make your own.
To make without mascarpone creme: Top with whipped cream (canned, tub, homemade) or vanilla ice cream instead.
To Make with Strawberries: Strawberries are also delicous in this galette and pair very well with both the mascarpone creme and basil. Just chop or slice the strawberries and continue the recipe as normal.