Blueberry Raspberry Mascarpone Galette


1/2 cup (125 mL) mascarpone cheese, at room temperature

1 egg, separated

3 tbsp (45 mL) brown sugar, divided

2 tsp (10 mL) lemon zest

1/2 tsp (2 mL) vanilla extract

1 refrigerated rolled pie pastry (7 oz/200 g)

3/4 cup (175 mL) E.D. SMITH® Blueberry Pie Filling

3/4 cup (175 mL) raspberries

1 tbsp (15 mL) cold unsalted butter, cut into small cubes

1 tbsp (15 mL) turbinado sugar

1/2 cup (125 mL) 35% whipping cream

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  1. Preheat oven to 400°F (200°C). Beat together mascarpone cheese, egg yolk, 1 tbsp (15 mL) brown sugar, lemon zest and vanilla until blended; set aside. Whisk egg white with 1 1/2 tsp (7 mL) water; set aside.
  2. Place pie pastry on parchment paper–lined baking sheet. Spread mascarpone mixture over pie crust, leaving 1-inch (2.5 cm) border. Spread D. SMITH® Blueberry Pie Filling over top of mascarpone layer. Sprinkle raspberries over top and dot with butter.
  3. Fold edges of pastry toward centre, overlapping slightly to create pleated border. Brush pastry with egg white wash; sprinkle with turbinado sugar.
  4. Bake in lower third of oven for 28 to 32 minutes or until filling is bubbling and pastry is golden brown. Let cool for 10 minutes.
  5. Meanwhile, using electric mixer, beat cream until stiff peaks form. Beat in remaining brown sugar. Slice galette into wedges; serve warm or at room temperature with dollop of whipped cream.

Per 1/8 recipe: Calories 290, Fat 18g, Saturated Fat 9g, Cholesterol 60mg, Sodium 115mg, Carbohydrate 29g, Fibre 2g, Sugars 13g, Protein 4g


  1. Substitute cream cheese for mascarpone cheese if desired.
  2. Serve with a scoop of vanilla ice cream.
  3. Make-ahead: Refrigerate for up to 2 days. Bring to room temperature before serving.