This rhubarb mascarpone galette is the perfect way to celebrate spring. The creamy, slightly sweet mascarpone filling goes perfectly with the tart rhubarb and the flaky pastry crust holds it together beautifully without any fuss.
Prep Time20 minutesmins
Cook Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: galette, pie, rhubarb
Servings: 8pieces
Calories: 359kcal
Author: Getty Stewart
Ingredients
Pastry Crust
1 1/2 cupsall purpose flour
1/4 tspsalt
1/2Tbspgranulated sugar
1/4cupcold butter, cut in pieces
1/4cupcold shortening, cut in pieces
1/2Tbspvinegar
5-7 Tbsp ice cold water
Rhubarb Filling
1/3cupsugar
1Tbspcornstarch
1Tbsporange zest
1/2tspcinnamon (optional)
3cupschopped fresh rhubarb (5-8 stalks)
Mascarpone Filling
1/2cupmascarpone
1/4cupsugar
1Tbsporange zest
Finishing Touch
1Tbsp milk or cream
1/2Tbspgranulated sugar
1Tbspicing 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
If you find rhubarb too tart, try mixing it with strawberries, saskatoons, peaches, blueberries, apples, etc.I have not tested this recipe with frozen rhubarb. I would recommend using 2 Tbsp of cornstarch and using the rhubarb while still frozen. Baking time will likely be a little longer as well.