peach galette with mascarpone lemon sauce

styling by Catrine Kelty | photo by Keller + Keller

Galettes are much easier to make than pies because there is no need for a pie plate, and the rustic, homemade look is always appreciated by your guests. This recipe can easily be doubled if you are expecting a crowd or want more leftovers. The mascarpone lemon sauce is a refreshing change from ice cream or whipped cream. It’s also nice when served with poached or roasted fruits.

1 cup flour
1 tablespoon sugar  
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1 stick cold unsalted butter, cut into small pieces
3-4 tablespoons ice-cold water

4 peaches (about 1 1/2 pounds) 
1/4 cup flour  
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
Pinch of kosher salt
Zest and juice of 1/2 lemon
2 tablespoons cold unsalted butter, cut into small pieces

Mascarpone Lemon Sauce
1 cup mascarpone cheese
2 tablespoons whipped cream cheese
2 tablespoons sour cream
1/4 cup dark brown sugar
1/4 teaspoon ground cinnamon
Zest of 1 lemon
1 tablespoon fresh lemon juice  
1 tablespoon limoncello, optional

  1. Make dough. In bowl of a food processor, add flour, sugar, cardamom, cinnamon, and salt. Pulse a few times to blend. Scatter pieces of butter on top of flour mixture and pulse until mixture resembles coarse cornmeal. With motor running, slowly add 3 tablespoons water and let mixture get wet. (It won’t look “wet” but if you rub it between your fingers, it should stick together.) If not, add another tablespoon of water. Transfer mixture onto a clean surface and form into a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  2. Make filling. Fill a large pot with water and bring to a boil. Add peaches and blanch for about 2 minutes, or until skin comes off easily (you can test this by removing one of them and trying to remove skin with a paring knife). When ready, remove peaches and allow to cool for a few minutes. Halve, core, and cut peaches into 1/4-inch slices. 
  3. In a large bowl, combine flour, sugar, cinnamon, cardamom, and salt. Add peaches and gently toss to coat. Stir in lemon zest and juice. Set aside. 
  4. Remove dough from refrigerator and unwrap. On a piece of parchment paper, roll out dough into an 11-inch circle. Transfer peach mixture onto center of dough, leaving a 2-inch border all around. Scatter butter on top of peaches. 
  5. Starting at end nearest you, fold up dough by lifting dough slightly over filling. Continue doing this around entire galette, pleating dough as you go to prevent filling from oozing out during baking. Center of filling will still be exposed when finished. Place galette (still on parchment paper; lift it using paper) on a baking sheet and refrigerate for 20 minutes. 
  6. Meanwhile, preheat oven to 400°F. Place galette in oven and bake for 20-30 minutes, or until crust is nice and golden and filling is bubbling. 
  7. Meanwhile, make mascarpone lemon sauce. In a bowl, combine mascarpone, cream cheese, and sour cream and whisk until smooth. Add remaining ingredients and whisk until smooth. Refrigerate until ready to use. 
  8. Serve galette warm or at room temperature with ice cream, whipped cream, or mascarpone lemon sauce.

Serves 6.

cook’s note: Mascarpone lemon sauce can be made ahead of time and kept in refrigerator up to 1 week.