berry galette with vanilla-mascarpone whipped cream

prep: 1 HOUR | bake: 45 TO 50 MINUTES total: 1¾ HOURS, PLUS CHILLING THE DOUGH AND COOLING THE GALETTE | serves 8

If there’s one dessert you choose to master, a galette should definitely be it. It’s basically a rustic pie that doesn’t require any fancy dough work, and yet you get the same deep flavors from baked fruit sitting within a flaky, buttery crust. Even though you can put just about anything in a galette—sweet or savory—my favorite is this berry version. To make it extra-special, I top the cooled galette with a rich vanilla-mascarpone whipped cream that balances out the tartness of the berries and keeps the flavors feeling light and fresh.

GALETTE DOUGH

1¾ cups all-purpose flour

⅓ cup granulated sugar

¼ cup coarse cornmeal

¼ teaspoon kosher salt

½ cup (8 tablespoons) unsalted butter, cold, cut into small pieces

⅓ cup buttermilk

TO ASSEMBLE THE GALETTE

1 heaping cup blueberries

1 heaping cup raspberries

1 heaping cup blackberries

1 large egg

2 tablespoons turbinado sugar

VANILLA-MASCARPONE WHIPPED CREAM

8 ounces mascarpone cheese

1 cup heavy cream

⅓ cup confectioners’ sugar

1 teaspoon pure vanilla extract

1 Make the dough: In a food processor, combine the flour, granulated sugar, cornmeal, and salt and pulse two or three times. Add the butter and pulse four or five times, until the mixture resembles a coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.

2 Turn out the dough onto a piece of plastic wrap or parchment paper. Wrap up the dough and refrigerate for at least 45 minutes before rolling out.

3 Preheat the oven to 350°F.

4 To assemble the galette: Remove the dough from the refrigerator, unwrap, and place on a clean sheet of parchment paper. Starting at the center of the dough, use a rolling pin to roll outwards, forming a 14-inch circle. Transfer the dough with the parchment paper to a baking sheet.

5 Arrange the berries over the dough, leaving a 2-inch border. Fold the 2-inch dough edge gently over the berries, pressing gently to adhere the folds. It will not look perfect, and that’s okay!

6 In a small bowl, beat the egg with 1 tablespoon water. Lightly brush the outer edge of the dough with the egg mixture and sprinkle the turbinado sugar over the dough.

7 Bake the galette for 45 to 50 minutes, until the crust is golden brown. Transfer the baking sheet to a wire rack and let the galette cool to room temperature before slicing.

8 While the galette is cooling, make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the mascarpone, cream, confectioners’ sugar, and vanilla on high speed until thickened to medium peaks, about 1 minute.

9 Cut the galette into 8 slices and serve each with a dollop of whipped cream! You can store this for up to 3 days at room temperature, but it’s best the day it’s made.

NOTE: I highly recommend keeping a batch of galette dough ready in the fridge or freezer for when the mood strikes; it will last for up to 3 days in the fridge or 1 month in the freezer (just defrost before rolling it out).