Puff Pastry Berry Galettte

When I want dessert but don’t want to make dough, puff pastry saves the day. Pile on fresh blueberries and strawberries with a little lemon and honey, and it bakes into something that tastes like a lot more work than it is.

A layer of mascarpone underneath keeps things creamy. It’s the easiest way to turn a pint of berries into something worth sharing.

Puff Pastry Berry Galettte

Ingredients:

• 1 sheet puff pastry, thawed

• 2 cups fresh blueberries

• 1 package fresh strawberries, sliced

• 1/4 sugar (you can use honey as well)

• 2 tbsp honey

• 1 1/2 tbsp cornstarch

• 1 tbsp lemon zest + 2 tsp lemon juice

• 4 oz mascarpone

• 1 tsp vanilla extract

• 1 sprig thyme (optional) chopped finely and divided

• 1 egg, beaten

• Coarse sugar for sprinkling

• Vanilla ice cream, for serving (optional)

Instructions:

1. In a medium bowl, combine the blueberries, strawberries, cornstarch, lemon juice+ zest, sugar (or honey) and vanilla. In a separate bowl combine the mascarpone, honey and thyme (if using).

2. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet. Spread the mascarpone on top of the puff pastry, leaving a 1 inch border. Arrange the berries over the pastry and fold the edges towards the berries. Place the galette in the fridge for 10 minutes and Preheat the oven to 400 degrees F. 

3. Brush the edges of the pastry with egg+ thyme wash (beaten egg with chopped thyme) and sprinkle with coarse sugar (or whatever sugar you have). Transfer to the oven. Bake the galette for 25 minutes or until the crust is golden and the fruit is soft and caramelized. (The edges will get dark—make sure to rotate it in the oven at the halfway mark.) Let it cool on the baking sheet until ready to serve.

4. Serve warm or at room temperature with your favorite ice cream and enjoy!