Preheat oven to 425 degrees.
In a medium bowl, mix together strawberries, blackberries, raspberries, cornstarch, sugar, and lemon juice until combined.
Roll out the pie dough on a lightly floured surface to a 14-16 inch circle, about 1/8 inch thick. Transfer the dough to a parchment-lined baking sheet.
Spoon the berry mixture onto the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough over the berries, pleating as you go to create a rustic crust.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the edges of the dough with the egg wash and sprinkle coarse sugar over the crust.
Bake in the preheated oven for about 30 minutes or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool slightly before serving.
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, granulated sugar, vanilla extract, and salt. Whip on medium-high speed until soft peaks form.
Add the mascarpone cheese to the whipped cream mixture and continue to whip until stiff peaks form and the mixture is smooth and creamy.
Once the galette has cooled slightly, slice it into wedges.
Serve each slice of galette with a dollop of whipped mascarpone cream on top.
0 servings
Ingredients
Directions
Preheat oven to 425 degrees.
In a medium bowl, mix together strawberries, blackberries, raspberries, cornstarch, sugar, and lemon juice until combined.
Roll out the pie dough on a lightly floured surface to a 14-16 inch circle, about 1/8 inch thick. Transfer the dough to a parchment-lined baking sheet.
Spoon the berry mixture onto the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough over the berries, pleating as you go to create a rustic crust.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the edges of the dough with the egg wash and sprinkle coarse sugar over the crust.
Bake in the preheated oven for about 30 minutes or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool slightly before serving.
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, granulated sugar, vanilla extract, and salt. Whip on medium-high speed until soft peaks form.
Add the mascarpone cheese to the whipped cream mixture and continue to whip until stiff peaks form and the mixture is smooth and creamy.
Once the galette has cooled slightly, slice it into wedges.
Serve each slice of galette with a dollop of whipped mascarpone cream on top.