A crisp, rustic galette filled with tangy lemon-mascarpone and mixed berries, finished with a crunchy almond streusel. The crust is flaky and buttery while the mascarpone layer stays creamy and bright from fresh lemon zest and juice. Berries soften and release syrupy juices that mingle with the filling, creating a balance of sweet and tart. Serve warm or at room temperature for brunch, a casual dessert, or a light celebration treat.
Ingredients
- All-purpose flour (1 1/4 cups)
- Granulated sugar (1 tbsp) plus extra for sprinkling (optional)
- Salt (1/2 tsp)
- Unsalted butter, cold and cubed (8 tbsp / 1 stick)
- Ice water (3–4 tbsp)
- Mascarpone cheese (8 oz)
- Lemon zest (1 tbsp) and lemon juice (2 tbsp)
- Vanilla extract (1 tsp)
- Mixed berries (fresh or frozen, 2 cups)
- Granulated sugar for berries (2 tbsp)
- Cornstarch (1 tsp)
- Sliced almonds (1/3 cup)
- Light brown sugar (2 tbsp)
- Cold unsalted butter for streusel (2 tbsp, cubed)
- Egg (1, beaten for egg wash)
- Coarse sugar for sprinkling (1 tbsp, optional)
Instructions
- Make the dough: in a bowl whisk flour, 1 tbsp sugar, and salt. Cut in cold butter with a pastry cutter or fingers until pea-size crumbs form, then sprinkle ice water 1 tbsp at a time and mix until the dough just comes together. Form into a disk, wrap, and chill 30 minutes.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the mascarpone filling: in a bowl whisk mascarpone, lemon zest, lemon juice, and vanilla with 1 tbsp sugar until smooth and spreadable; taste and adjust lemon or sugar if needed.
- Toss the berries with 2 tbsp sugar and cornstarch in a separate bowl so they are lightly coated; this helps thicken the juices as the galette bakes.
- Roll the chilled dough on a lightly floured surface into a roughly 12-inch circle. Transfer to the parchment-lined sheet.
- Spread the mascarpone mixture over the center of the dough, leaving a 1 1/2-inch border all around. Mound the coated berries on top of the mascarpone, leaving the juices in the bowl.
- Make the almond streusel by pulsing sliced almonds, brown sugar, and cold cubed butter together until coarse crumbs form; sprinkle evenly over the berries and drizzle any remaining berry juices over the filling.
- Fold the dough edge up over the filling in pleats to create a rustic rim. Brush the crust with beaten egg and sprinkle coarse sugar over the dough if using.
- Bake 28–35 minutes until the crust is golden and the streusel and berries are bubbling. If the edges brown too quickly, tent with foil for the last 8–10 minutes.
- Cool 10–15 minutes on the sheet before slicing so the filling sets slightly. Serve warm or at room temperature, optionally with whipped cream or a dusting of extra lemon zest.
Tips or Variations
- Swap mascarpone for ricotta (drained) for a lighter filling, and add a tablespoon of honey for extra sweetness.
- Use toasted sliced almonds in the streusel for a deeper nutty flavor and substitute raspberries or peaches depending on seasonality.
