The Sassy Pair

Peach Mascarpone Galette with Coconut Whipped Cream

April 10, 2018 | Tarts & Pies
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In all honesty, this post was supposed to be entitled “Rhubarb Mascarpone Galette” and my intention all week was to buy rhubarb to make this galette and other treats. Unfortunately, after searching two farmers’ markets, three grocery stores and even Walmart, I gave up. Apparently the state of Arizona, or at least Phoenix, isn’t too keen on rhubarb. This was disappointing because I grew up with huge rhubarb plants in my back yard, and every spring we had more than we knew what to do with.

So for now, I altered the recipe to use peaches instead of rhubarb, but hopefully I can track some down soon. It is just so good! The mascarpone and almond flour layer of the galette really isn’t necessary. If you wanted to skip that layer and just add the peaches, the end result would still taste good. That layer mostly adds subtle flavor and the galette ends up thicker. Another option is to make mini galettes, like this recipe Vasili posted last year.



This recipe is pretty simple, but I have a few tips to help it go smoothly. Using a food processor to blend your dough ingredients is the easiest option! Just pulse your dry ingredients with the butter and then slowly add ice water until you see it coming together. It’s also a good idea to roll your dough out onto the sheet of parchment paper that it will go in the oven on. This eliminates the risk of tearing when you try to transfer it. And remember to pinch the dough together as you fold up the sides so that juices don’t drip out!

Dairy Free Coconut Whipped Cream

I chose to whip up coconut cream for a tropical flavor, but regular whipped cream is also an option. The nice thing about it is that it’s dairy free and a healthier option than regular whipped cream. The best way to get whipped coconut cream is to buy a can of coconut milk like this from the grocery store and refrigerate it overnight. This will allow the cream to solidify at the top of the can with the water separated underneath. Be careful not to shake the can as you open it, so it stays separated. Then just scoop out the cream from the top and whip it in your mixer with the whisk attachment until creamy. If you want it sweet, add a bit of powdered sugar to taste. You can also add coconut extract for a stronger flavor, or add vanilla extract for a regular whipped cream taste.

Ingredients

  • Crust
  • 1 c. all-purpose flour
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 6 Tbsp unsalted butter (cold, cut up)
  • 3-4 tablespoons ice water

  • Filling
  • 1/4 c. almond flour
  • 3 Tbsp mascarpone (or sub ricotta)
  • 2 Tbsp honey
  • 2 peaches (not overripe, sliced 1/4 inch thick)
  • 1 Tbsp all-purpose flour
  • 1 Tbsp sugar
  • 1 egg yolk + 1 Tbsp milk (for eggwash)

  • Coconut Whipped Cream
  • 14 oz. can coconut milk (refrigerated overnight)
  • Powdered sugar to taste

Directions

  • Preheat oven to 375 degrees F.
  • Measure dry ingredients for crust into the base of your food processor.
  • Add chopped butter and pulse until coarse crumbs form. Add ice water a bit at a time and pulse until dough begins to come together.
  • Turn dough out onto a piece of plastic wrap and flatten into a disk. Refrigerate for 30-45 minutes.
  • In a small bowl, stir together the almond flour, mascarpone and honey.
  • In another bowl, place your peach slices plus the 1 Tbsp flour and sugar and toss to coat.
  • Remove dough from the refrigerator and roll out onto parchment paper into a 14 inch circle.
  • Spoon mascarpone mixture into the center and spread evenly, leaving a 2 inch border around the outside. Arrange peach slices on top.
  • Fold sides of the dough up and pinch together. Brush with egg wash.
  • Bake until golden brown, about 20-30 minutes. Serve warm.
  • To make the whipped cream, remove coconut milk can from refrigerator and scoop out the cream on top. Whip in mixer with whisk attachment until fluffy, 3-4 minutes.
  • If desired, add powdered sugar or flavor extracts and mix in. Serve on top of galette.
NOTES

Galette is best served warm, or on day of baking.

Recipe adapted from Two of a Kind

View more articles written by Britta.

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