Berry Galette with Vanilla Mascarpone Cream

So here’s something: if you find yourself with a tub of mascarpone (TreStelle won in its category in last year’s Canadian Cheese Grand Prix) and something that might go well topped with whipped cream, you can whip some of it in with the cream (and a bit of sugar and vanilla, as you would for straight-up whipped cream) for a richer, more sultry blop on top.

Tomorrow I’ll be popping into the beach grocery for some peaches and apricots to roast purely as a vehicle for this mascarpone cream. Tonight it was another galette, this one made with island blueberries and huckleberries from the bush outside the window.


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8 comments on “Berry Galette with Vanilla Mascarpone Cream

  1. Laurie from Burnaby
    August 12, 2012 at 10:13 pm

    Looks like it’s worth trying. another way to use up all of the berries that isn’t too sweet. thanks, Julie 🙂

  2. Vivian
    August 12, 2012 at 11:58 pm

    Now let’s get somethng going for the raft of chokecherries that are ready in the next week?! Any inspiration? Anybody?…before the birds get them?

  3. megan @ whatmegansmaking
    August 14, 2012 at 6:52 am

    marscapone cream sounds amazing. And so does this galette 🙂

  4. Leslie
    August 14, 2012 at 12:32 pm


  5. Fiona
    August 17, 2012 at 11:07 am

    That looks amazing!

  6. Helen
    August 18, 2012 at 10:55 am

    This really is delicious – rave reviews from my visitors!
    I used a mixture of blackberries, blueberries, strawberries and nectarines – used up all the fruit in my fridge.

  7. Aga
    August 18, 2012 at 8:18 pm

    Just returned from vacation in Idaho and Montana, where huckleberries seemed to be on the menu everywhere. Enjoyed them in pie, bear claws, ice cream, chocolate. . . This galette looks amazing.

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