Strawberry and Mascarpone Galette

Strawberry Galette

Normally when each Sweet Adventures Blog Hop comes around I make something decadent and a little over the top, like my Black Dahlia Cake. This time though I wanted to go down the rustic path and make something a little more simple. I also wanted to make it sugar free too.

I’ve been experimenting with using Brown Rice Syrup as a sugar substitute for some time and the results so far have been fantastic, especially when it comes to muffins, but I’d yet to try it in a pastry recipe. I’m pleased to report it worked wonderfully. I also substituted white flour for wholemeal, which gives the strawberry galette a lovely crumbliness and which I think adds to the overall rustic quality. 

While I could have gone with a completely fruit laden galette I ultimately decided upon a mascarpone base. When baked, it somewhat resembles a set custard. The creamy base makes it perfect on it’s own, without the need for cream or ice cream, as the tart is really not that sweet with the only sweetness coming from the fruit, but feel free to add them if you like. Enjoy the Strawberry and Mascarpone Galette warm or at room temperature the day it’s made.

Strawberry Galette

5.0 from 2 reviews
Strawberry & Mascarpone Galette
 
Prep time
Cook time
Total time
 
Pastry recipe adapted from Joanne Chang - Flour.
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 cup wholemeal flour
  • 3 tsp of brown rice syrup
  • ½ teaspoon of salt
  • 115g of cold butter, cut into cubes
  • 1 large egg yolk
  • 2 tablespoons of heavy cream
  • FILLING:
  • 200g of strawberries, hulled and cut in half
  • 100g of mascarpone
  • 4 tbs of brown rice syrup
  • 1 tsp of lemon zest
  • 1 tsp vanilla extract
  • 1 egg, lightly beaten.
Instructions
  1. Begin by making the dough. Add the flour and salt to the bowl of a stand mixer fitted with a paddle attachment and mix on a low speed to combine. Add the butter and mix on a low speed until the butter is roughly the size of walnuts.
  2. Combine the brown rice syrup, egg yolk and cream in a small bowl and mix to combine. With the mixer on low slowly drizzle in the egg yolk mixture until incorporated.
  3. Remove the dough from the bowl and place on a lightly floured bench. Don't worry, it will be very shaggy in appearance, and use the palm of your hand to push the dough forward and flatten it. Finally form into a disc and wrap in cling film and refrigerate for at least 1 hour.
  4. Combine the strawberries in a bowl with 2 tbs of brown rice syrup and set aside. In a separate bowl combine the mascarpone, lemon zest and remaining brown rice syrup. Mix to combine before adding the egg.
  5. Preheat the oven to 180 degrees celsius (350 Fahrenheit). Remove the pastry from the refrigerator and place on some lightly floured baking paper. Roll into a circle approximately 30cm in diameter. Slide the pastry onto a baking tray and spread the mascarpone mixture in the center of the dough, leaving a border of about 6cm. Top the mascarpone mixture with the strawberries. Fold the edges of the dough towards the center.
  6. Bake for 35 to 40 minutes, or until golden. Leave to cool for 10 minutes before serving.
Notes
If you don't have or would prefer not to use the Brown Rice Syrup feel free to substitute in honey or caster sugar.

Sweet Adventures Sweet As Pie

This post is part of the June Sweet Adventures Blog Hop – Sweet as Pie – hosted by Capers of the Kitchen Crusader.

SABH is a monthly blog hop brought to you by your hostesses – The Hungry AustralianDining With a StudThe Capers of the Kitchen Crusader,  84th & 3rd, and Delicieux.

Don’t forget to check out all the other wonderful creations below!

Mandarin, Treviso and Fennel Couscous Salad
Cookies and Cream Cheesecake Cupcakes

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38 Comments

  1. Amanda June 18, 2012  6:08 pm Reply

    Oh, gorgeous, gorgeous galette, Jennifer. I know you say it doesn't need cream, but just wee bit wouldn't hurt me, would it? ;-)

    • Jennifer June 18, 2012  11:06 pm Reply

      Not at all Amanda :D Ice cream wouldn't hurt either ;)

  2. Rosa June 18, 2012  6:20 pm Reply

    A delicious galette! I really love that choice of filling and your rustic pastry. Surely divine.

    Cheers,

    Rosa

  3. Baking Myself Happy June 18, 2012  6:21 pm Reply

    That looks fantastic! I haven't cooked with mascarpone before but would love to give it a try.
    Where could I find brown rice syrup?

    • Jennifer June 23, 2012  5:56 pm Reply

      You can actually find Brown Rice Syrup at Coles and Woolworths in the health food section. I'm sure you could find it in health food stores too. :D

  4. Choc Chip Uru June 18, 2012  7:08 pm Reply

    How I have managed to live without trying this is beyond me ;)
    How utterly divine!

    Cheers
    Choc Chip Uru

  5. Amy June 18, 2012  7:53 pm Reply

    Oh delicious! I'll have to try out a gluten free pastry base with brown rice syrup. I made a strawberry galette last winter, now I'll have to try out your recipe :) I love the idea of using mascarpone, of course there would need to be extra to serve....

  6. Thanh @ eat, little bird June 18, 2012  8:08 pm Reply

    This looks really lovely! I've only just gotten into strawberries for baking and they are so delicious. And I didn't know you could bake mascarpone just like that - makes for a quick and easy dessert!

  7. Maureen @ Orgasmic Chef June 18, 2012  10:57 pm Reply

    I opened a new tub of mascarpone tonight to make a caramelised garlic tart. Now I know what to do with the rest of it.

    This galette looks smashing!



  8. Laura (Tutti Dolci) June 19, 2012  6:12 am Reply

    I love strawberries with Mascarpone, your galette looks scrumptious!

  9. Balvinder June 19, 2012  10:20 am Reply

    I love simple and rustic look of your galette. filling is of my choice.
    I have to try this gluten free. Can I replace brown rice syrup?

    • Jennifer June 23, 2012  5:56 pm Reply

      Hi Balvinder, yes you can replace the brown rice syrup with agave, honey or sugar. Whatever you prefer. :D

  10. cc11 June 19, 2012  11:29 am Reply

    this looks divine - i recently had to bake a sugar-free treat for a friend, wish I had seen this recipe first!

  11. Nami | Just One Cookbook June 19, 2012  1:08 pm Reply

    Whenever I see galette, I always pay more attention to the crust. I love crust in any kind of dessert and it has to be delicious and nice and crunchy/crispy. Yours look perfect. Strawberries and mascarpone filling? Yummmmy! Very pretty to look at and delicious looking! :-)

  12. Baker Street June 19, 2012  4:22 pm Reply

    Berries and mascarpone are quite the combination for a galette! What a fabulous recipe to share this june morning. :)

  13. Anna @ The Littlest Anchovy June 19, 2012  5:07 pm Reply

    Gorgeous Jennifer! I am so interested in the Brown Rice Syrup good on you for making it sugar- free!

  14. Lorraine @ Not Quite Nigella June 19, 2012  6:02 pm Reply

    I love these freeform galettes. They're so rustically beautiful! And I can imagine the wholemeal would lend it a really lovely, crumbly texture :)

  15. Sneh | Cook Republic June 19, 2012  9:09 pm Reply

    This is gorgeous Jen .. such delicate sophisticated flavours wrapped up in rustic pie! I like the idea of honey instead of brown rice syrup. BTW what is it like? Brown rice syrup? And where would I find it? Thomas Dux? online? *goes off to google*

  16. Jen @ Savory Simple June 19, 2012  10:37 pm Reply

    I love using brown rice syrup, it's a great substitute! This looks delicious.

  17. Adrian (Food Rehab) June 19, 2012  11:10 pm Reply

    Love how you've made it sugar free! There goes the guilt! Thanks for the tips on using brown rice syrup as an alternative. I've been using stevia lately which is also good but can be pricey

  18. Chris June 20, 2012  5:03 am Reply

    Looks delicious! This blog hop looks fun, what a shame, I have nothing ready yet for it ...

  19. Eddie Ross June 20, 2012  9:51 am Reply

    Yum! What a delicious summertime dessert. We are saving this one for future entertaining (or maybe just for the two of us)!
    xo E + J

  20. JJ @ 84thand3rd June 20, 2012  9:22 pm Reply

    I've been having a play with brown rice syrup lately as well - really like that it does not have fructose in it. Rustic or not your galette looks divine and sounds decadent!

  21. kankana June 21, 2012  5:23 am Reply

    strawberry and mascarpone is such a gorgeous combo .. creamy, rich and sweet :) I have never heard of brown rice syrup though ..

  22. Jenny June 22, 2012  10:02 pm Reply

    That looks lovely, I'm a big fan of summery desserts! The more berries, the merrier!

  23. thelittleloaf June 23, 2012  8:52 pm Reply

    I absolutely love the look of this, all rustic and sticky and oozy and delicious. What a gorgeously decadent dessert.

  24. Moya June 23, 2012  9:46 pm Reply

    Your delicious rustic galette with a dollop of fresh cream for me... my excuse for the extra calories... you used wholemeal flour! :) Have not used brown rice syrup before, what kind of flavour does it have?



  25. Caitlin January 21, 2014  9:14 am Reply

    I made this tonight... it is still in the oven and it is a major fail :( The filling pushed right through the crust. The ONLY thing I did different was use regular flour. Did I not fold the crust over enough? I'm gonna eat it anyways even though it is a cheesy, messy mess. Cheese made it on to the bottom of the stove too, bummer.

    • Jennifer January 21, 2014  4:34 pm Reply

      Hi Caitlin, I'm so sorry to hear about the problem you had making this. Without being in the kitchen with you it's hard to say exactly what the problem was, but it does perhaps sound like maybe the crust wasn't folded over enough to support the filling. I do hope it tastes good despite the mess. :)

 

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