Peach and Ginger Galette with Mascarpone Cream

I spent 3 hours making pasta last night and had the brilliant idea of making a tart this morning, before work. Looking back, I think I needed the pastry fix because pasta was way out of my comfort zone. It was truly the first time I’ve done it from scratch and while fun, I definitely need more practice. This recipe is my ode to yellow peaches. I prefer them over white because I love the tartness. To finish, I whipped up one of my go-to topping, mascarpone cream.

Ginger Peach Galette with Mascarpone Cream

Makes one 9″ square galette
Serves 6 generous portions or 9 small portions

Ingredients:

Basic Pie Dough from williams-sonoma.com

Filling:
1.5 lbs yellow peaches, firm but with a little give, cut into 1/2″ slices
1 tablespoon lemon juice
2 tablespoons candied ginger, diced
1/4 cup (50g) granulated sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Egg Wash:
1 egg yolk
1 tablespoon heavy cream

Turbinado sugar, for sprinkling

Mascarpone Cream:
4 ounces (113g) mascarpone cheese, room temperature
3 tablespoons confectioners’ sugar, plus more to taste, if you prefer it sweeter and less cheesy
1/2 cup (113g) heavy cream

Directions:

Day Ahead:

Prepare the pie dough according to the recipe instructions. Wrap disc in plastic wrap and chill overnight.

Day Of:

Preheat the oven to 400°F. Line a half sheet pan with parchment paper.

In a small bowl, whisk together the sugar, cornstarch, cinnamon and salt, breaking up any lumps. In a another small bowl, beat the egg yolk and heavy cream till mixed.

Roll out the dough until 1/4″ in thickness. Transfer the dough to your prepared sheet pan.

In a large bowl, combine the peach slices with the lemon juice and candied ginger. Add the sugar mixture. Gently toss until evenly coated. With a slotted spoon, scoop the peaches, without the liquid and place onto the pie dough, leaving a 2″ border all around. Pour 3 tablespoons of liquid on top and discard the rest. I like to add the liquid on top so it doesn’t make the crust soggy and the peaches stay moist in the oven with the extra liquid.

Fold up the sides of the pie dough to create a border around the peaches. Brush the edges with the egg wash. Try not to let it drip down the sides so the galette doesn’t stick to the parchment after baking. Sprinkle turbinado sugar on top of the egg wash.

Bake the galette for 40-45 minutes or until crust is golden and peaches are bubbling. The peaches will bake down and the tart will expand slightly.

While baking, prepare the mascarpone cream. In a large stainless bowl, add the mascarpone and powdered sugar until completely mixed. Add the heavy cream and start by slowly whisking, until the cream is incorporated. Then whip more vigorously to aerate until thick and has a sour cream consistency. Reserve in the refrigerator until ready to serve.

I like to serve the galette just as it’s finished cooling to room temperature.