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Perfect Fresh Peach Galette Recipe with Easy Honey Mascarpone Filling

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A rustic, free-form tart featuring juicy peaches and a creamy honey mascarpone filling, perfect for a quick and satisfying summer dessert.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • ½ cup (120g) mascarpone cheese, softened
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 3–4 large fresh peaches, peeled and thinly sliced (about 4 cups)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon ground cinnamon (optional)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling on crust)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs.
  2. Add ice water, 1 tablespoon at a time, stirring gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Combine sliced peaches, sugar, lemon juice, and cinnamon in a bowl. Toss gently and let macerate for 15-20 minutes.
  4. Mix mascarpone, honey, and vanilla extract in a small bowl until smooth and creamy. Set aside.
  5. Roll chilled dough on a lightly floured surface into a 12-inch circle about 1/8 inch thick.
  6. Transfer dough to a parchment-lined baking sheet. Spread honey mascarpone filling evenly, leaving a 2-inch border.
  7. Arrange peach slices in overlapping pattern on top of filling.
  8. Fold dough edges over peaches, pleating to create a rustic border. Brush crust with beaten egg and sprinkle coarse sugar on top.
  9. Preheat oven to 400°F (200°C). Bake galette for 35-40 minutes until crust is golden and peaches are bubbly. Tent with foil if edges brown too fast.
  10. Cool galette on a rack for at least 15 minutes before serving warm or at room temperature.

Notes

Keep ingredients cold for a flaky crust. Let peaches macerate and drain excess juice to prevent soggy crust. Use egg wash for golden crust and coarse sugar for crunch. Dough can be chilled up to 2 days or frozen for up to 1 month. Substitute gluten-free flour for gluten-free version. Cream cheese or ricotta can replace mascarpone if needed.

Nutrition

Keywords: peach galette, honey mascarpone, summer dessert, rustic tart, easy peach dessert, homemade galette

Find it online: https://tablemira.com/perfect-fresh-peach-galette-recipe-with-easy-honey-mascarpone-filling/