This roasted strawberry and mascarpone galette combines the sweet, intense flavor of roasted strawberries with a flaky, buttery crust and rich mascarpone cream.
The galette’s rustic, free-form shape makes it both charming and easy to prepare, requiring no special pans or molds.
Roasting the strawberries concentrates their flavor and softens them perfectly to complement the creamy mascarpone dolloped on top.
Why You’ll Love This Recipe
- Roasting the strawberries enhances their natural sweetness and depth of flavor by concentrating their juices.
- The mascarpone adds a rich creaminess that balances the tartness of the fruit and the crisp pastry.
- The galette dough is simple to prepare, chilled, and baked to golden perfection for a flaky, tender crust.
- No need for special equipment or complex assembly; the galette’s free-form style is forgiving and beautiful.
Roasted Strawberry and Mascarpone Galette
A rustic French-style galette featuring juicy roasted strawberries atop a flaky pastry crust with creamy mascarpone, perfect for elegant yet easy dessert.
- Prep time
- 25 minutes
- Cook time
- 45 minutes
- Servings
- 6
- Yield
- One 10-inch (25 cm) galette
Ingredients
- 1 1/4 cups (160 g) all-purpose flour, plus more for dusting
- 1/4 tsp salt
- 8 tbsp (113 g) unsalted butter, cold and cubed
- 3 to 4 tbsp ice water
- 1 lb (450 g) fresh strawberries, hulled and halved
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 8 oz (225 g) mascarpone cheese, softened
- 2 tbsp powdered sugar
- 1 tbsp fresh lemon juice
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
- Prepare the galette dough In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water 1 tablespoon at a time, mixing until the dough just comes together. Form dough into a disk, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
- Roast the strawberries Preheat oven to 375°F (190°C). Toss the halved strawberries with granulated sugar and vanilla extract. Spread them on a baking sheet lined with parchment paper. Roast for 15 minutes until they are softened and juices are bubbling. Let cool slightly.
- Prepare mascarpone filling In a small bowl, combine mascarpone cheese, powdered sugar, and lemon juice. Mix until smooth and creamy. Set aside.
- Assemble the galette On a lightly floured surface, roll out the dough into a rough 12-inch (30 cm) circle. Transfer to a parchment-lined baking sheet. Spread the mascarpone mixture evenly over the dough, leaving a 2-inch border. Spoon the roasted strawberries over the mascarpone.
- Fold and finish Fold the edges of the dough up over the filling, pleating as needed to form a rustic border. Brush the dough edges with beaten egg and sprinkle with coarse sugar if using.
- Bake and cool Bake the galette at 375°F (190°C) for 30 to 35 minutes or until the crust is golden brown and cooked through. Remove from oven and cool on the baking sheet for at least 15 minutes before slicing and serving.
Helpful Tips
- Chill the dough well before rolling to make it easier to handle and yield a flakier crust.
- Use ripe strawberries for the best flavor; roasting will amplify their sweetness.
- Serve the galette slightly warm or at room temperature for optimal texture and taste.
- This recipe contains dairy and gluten; ensure those with allergies are aware.
Storage and Make-Ahead
Store any leftover galette covered loosely with plastic wrap or foil at room temperature for up to 1 day.
For longer storage, refrigerate leftovers in an airtight container for up to 2 days and bring to room temperature before serving.
Frequently Asked Questions
Can I use frozen strawberries for this galette?
Fresh strawberries are best for roasting and texture, but you can use thawed and drained frozen strawberries if fresh are not available. Roasting time may be slightly shorter due to extra moisture.
How do I know when the galette dough is done baking?
The crust should be golden brown and feel firm to the touch. You can also check the bottom by lifting slightly to ensure it is cooked and not doughy.
Can I prepare the galette dough in advance?
Yes, you can prepare the dough and keep it refrigerated for up to 2 days before rolling and assembling the galette.
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