I made my first galette a couple of weeks ago, and it has quickly become one of my favorite desserts. I love its simplicity and rustic quality, along with its versatility. Short on time this past Labor Day, I opted to make this quick “semi-homemade” Blackberry Galette. Instead of pastry dough, I used a sheet of ready-to-bake puff pastry. The light and flaky puff pastry encased a trio of ingredients – blackberries, mascarpone cheese, and orange marmalade. The tart blackberries made a nice contrast to the slightly sweet orange marmalade and rich mascarpone cheese. It was a simple dessert, yet very pretty and full of flavor. Served it with a scoop of vanilla ice cream, this galette was a perfect end to a nice holiday dinner.
Blackberry Galette with Mascarpone Cheese and Orange Marmalade
Yields 4 servings
1 sheet puff pastry, thawed according to manufacturer’s instructions (I used Pepperidge Farm® brand puff pastry)
2 tablespoons mascarpone cheese
2 tablespoons orange marmalade (I used Bon Maman® brand)
1-1/2 to 2 cups blackberries, depending on size of fruit
1/3 cup sugar, or to taste, depending on sweetness of fruit
1 egg, beaten with 1 tablespoon of water
Heat the oven to 400 degrees F.
Unfold the pastry sheet on a baking sheet lined with a silicone mat or parchment paper. Cut off the corners to make a rough circle.
Spread mascarpone cheese in the middle of the pastry, leaving a 2-inch border all the way around. Add a layer of orange marmalade on top of the mascarpone. Cover the mascarpone/orange marmalade with a layer of blackberries. Pull the edge of the dough to cover the filling and press lightly to hold in place, shaping the dough ends into pleats, if desired. Make sure the dough reaches about two inches up to fully enclose and hold all the blackberries. Sprinkle sugar on top of the blackberries. Brush the puff pastry with the egg wash. Sprinkle the sugar over the blackberries and pastry.
Bake on center rack of oven until puff pastry is browned and juices are bubbling, about 20-25 minutes. Serve immediately with a scoop of ice cream.
Note: This post is dedicated to my best friend, Lisa, who introduced me to orange marmalade. Thanks, Lis!
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