Rustic Rhubarb Mascarpone Galette – Easier than Pie!
You have to try this rhubarb mascarpone galette. Not only will you love the flavour, but you’ll love how easy it is to make. No fancy crimping, no blind baking, just a beautiful, flaky crust surrounding a delicious filling of rhubarb and creamy mascarpone.
Also Read: Honey Orange Ricotta Dip, Fruity Labneh Cheesecake, 7 Rhubarb Brunch Recipes
Galettes are one of my favourite ways to enjoy prairie fruit. They’re easy to make and taste amazing. Adding a layer of mascarpone between the fruit and the pastry has taken my galette game to the next level! It is sooo good! Not only does the sweet creamy filling complement the fruit filling nicely, but it also prevents the pastry from getting soggy from the fruit juices. Win win!
My mom sprinkles many of her desserts with powdered sugar – I learned from the best!
If you’re in Winnipeg, look for Chaeban Artisan Mascarpone at various retailers in Winnipeg. It is has a velvety thick consistency with a creamy, slightly sweet flavour. It’s a perfect filling for rhubarb galette. If you need more ways to use your mascarpone, keep reading after the recipe.
RECIPE FOR RHUBARB MASCARPONE GALETTE
Rhubarb Mascarpone Galette
Ingredients
Pastry Crust
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1/2 Tbsp granulated sugar
- 1/4 cup cold butter, cut in pieces
- 1/4 cup cold shortening, cut in pieces
- 1/2 Tbsp vinegar
- 5-7 Tbsp ice cold water
Rhubarb Filling
- 1/3 cup sugar
- 1 Tbsp cornstarch
- 1 Tbsp orange zest
- 1/2 tsp cinnamon (optional)
- 3 cups chopped fresh rhubarb (5-8 stalks)
Mascarpone Filling
- 1/2 cup mascarpone
- 1/4 cup sugar
- 1 Tbsp orange zest
Finishing Touch
- 1 Tbsp milk or cream
- 1/2 Tbsp granulated sugar
- 1 Tbsp icing sugar (optional)
Instructions
Pastry
- In large bowl, mix flour salt and sugar.
- Cut in butter and shortening to form pea sized crumbles.
- Mix vinegar and ice water. Add 5 Tbsp of vinegar water to flour. Using a fork mix in until ingredients come together.
- Turn out onto lightly floured surface. Gently knead and squish loose bits of dough together. If needed, add one tablespoon of water at a time. Shape dough into a flat, round disc. Wrap in plastic wrap and refrigerate for one hour.
Rhubarb Filling
- In large bowl, mix cornstarch and sugar. Add orange zest and cinnamon if using.
- Add rhubarb pieces and toss well to evenly coat pieces with cornstarch and sugar. Set aside.
Mascarpone Filling
- In small bowl, mix mascarpone, sugar and orange zest. Set aside.
Assembly & Baking
- Preheat oven to 375°F (190°C).
- Roll pastry out on floured surface to form a 12" circle about 1/4" thick. As long as the thickness is relatively even, don't worry too much about a perfect circle with perfect edges – we're going for a rustic look!
- Transfer pastry onto a large rimmed baking sheet (the rim will contain any potential leaks). OR you could place pastry in a 10 inch cast iron skillet to help keep a round shape.
- Spread mascarpone filling on pastry leaving a 2 inch border.
- Top mascarpone with all of the rhubarb and most of the juices (if there's too much juice, leave some behind).
- Fold dough over the rhubarb all the way around. You'll have to fold the dough on top of itself about 8-10 times as you work around the circle. Pinch together to hold in place.
- To get a nice golden crust, brush pastry with milk or cream and sprinkle with sugar. (I used 1% milk, you'll get a glossier finish with higher fat content).
- Bake for 40 to 50 minutes until crust is golden and filling is visibly bubbling.
- Remove from oven and let cool on wire rack for 15 minutes. Remove galette from baking sheet and continue to cool on wire rack. By letting it cool completely, the filling will set and won't run all over.
- Store any leftovers in the fridge.
Video
Notes
Nutrition Facts (per serving)
WHAT IS MASCARPONE?
Imagine if whipping cream were naturally thickened so you could spread it on your morning bagel or toast. That’s mascarpone!!
Mascarpone is made by gently heating milk and cream and adding acid to thicken it. After straining the result is a smooth, thick spread that tastes milky, creamy and slightly sweet. It’s ideal for replacing whipping cream in sweet or savoury dishes, for use in baking or casseroles or for using as a spread for toast right out of the tub.
You’ll find different types of mascarpone in the grocery store, read the labels carefully to get what you love best. Some mascarpone can have up to 75% milk fat! Chaeban Artisan Mascarpone has 58% moisture and 30% milk fat. Two tablespoons (30g) will get you 100 calories, 9 g fat, 2 g carbs, 2 g protein, 75 mg calcium and 125 mg sodium.
How Does Mascarpone Compare to Cream Cheese
Mascarpone and cream cheese are sometimes substituted for each other, but there are some differences. Simply put, mascarpone is the luxury version – it is the Ferrari of soft cheeses while cream cheese is the American Chevy. They both get the job done, but mascarpone is smoother and more refined.
Cream cheese has a tangier, saltier flavour and is thicker/stiffer than mascarpone. Many commercial cream cheeses include gums to thicken it and give it that firm, yet spreadable texture.
Mascarpone is softer and tastes creamier and slightly sweet compared to cream cheese.
Another close cousin of mascarpone is English clotted cream or French crème fraîche – also much more luxurious than American cream cheese.
HOW LONG WILL MASCARPONE KEEP?
Mascarpone, once opened, should be used fairly quickly.
- Unopened Mascarpone: Check the best before date set by the cheesemaker. It will usually be about 2 weeks from date of purchase assuming it’s unopened and stored in the fridge.
- Opened Mascarpone: Once opened, keep mascarpone tightly covered, in the fridge for 5-7 days.If there is any mold or if the aroma or color is off, discard the entire package.
- Freeze Mascarpone: Freeze mascarpone to extend the shelf life even further. Place in airtight container or freezer bag and use within 3 months. It may separate when thawed, but will work in baked dishes like this galette.
16 More Ways to Use Mascarpone
Having a tub of mascarpone is like having cream in your fridge. There are endless ways you can use a little bit here and there in sweet or savoury dishes where a rich creamy element is needed. It even works in high heat dishes without curdling. Here are some of the ways I enjoy using Chaeban Artisan Mascarpone.
- add to creamy salad dressing for a thick creamy texture
- mix with or use in place of whipped cream for fruit or cakes
- mix with yogurt to mellow out the tang of plain yogurt
- add to soups instead of cream
- use instead of sour cream as the finishing dollop on soup like borscht
- add to curries instead of coconut milk or yogurt
- add to pasta for an instant thick and creamy sauce
- mix in to scrambled eggs for the best scrambled eggs ever!
- use in place of sour cream or yogurt in muffins or loaves
- use it as a white pizza sauce
- use as a condiment or topping for roast veggies or perogies
- add to smoothies
- replace some of the cheese in casseroles
- replace some of the milk in bread pudding or breakfast bakes
- mix with fruit puree and make creamsicles
- add to mashed potatoes instead of butter and milk
That’s just for starters! Do you have more ideas for using mascarpone? Comment below or share a photo of your recipe with me and Chaeban on Instagram. Tag @getgettys and @chaebanartisan.
This recipe was written in paid partnership with Chaeban Artisan. As always, opinions are my own and a sincere reflection of life in my home.
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.