Raspberry Lemon Mascarpone Galette
“I received free samples of Swerve mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Swerve and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Do you ever find yourself in the kitchen making an ambitious dish that you have no clue how it's going to turn out? That was me making this galette.
Turns out, it is way easier than I imagined. Making homemade dough can always feel a little intimidating, but this recipe is easy and even has a lazy sub if needed.
The other great thing about this dish is that it includes Swerve. Swerve is a natural sugar but tastes and bakes just like a regular sugar. I bake a lot with coconut sugar to keep my recipes lower in sugar, but Swerve definitely tastes more like the real thing and can be swapped with regular sugar in a recipe without having to adjust the measurements.
I'm not exaggerating when I say that this galette is so good. I couldn't stop snacking on it and had to package it up and put it away. When Andy came home later, he found it in the fridge and stood with the door open as he ate half of it. My brother finished it off a couple days later, going back for bite after bite until it was all gone.
The mascarpone makes the dish incredibly creamy, while the raspberries keep the filling tart, all baked up in and on the doughy crust. This dessert is the perfect treat to bake up as we head into spring and can easily swapped out for your favorite seasonal fruit.
Raspberry Lemon Mascarpone Galette
Servings
8 slices
Prep Time
30 minutes
Cook Time
35 minutes
Dough (or a store-bought version can be subbed)
1 1/4 c. all purpose flour
3 Tbs. granulated Swerve
1/4 tsp. salt
zest of one lemon
1/2 c. butter
1 egg yolk
3 Tbs. water
1/2 tsp. vanilla
Filling
8 oz. mascarpone
1 1/2 c. fresh raspberries
Juice of one lemon
2 egg yolks
1/2 c. + 2 Tbs. granulated Swerve, divided
Swerve powdered sugar
Instructions
Combine the flour, Swerve, salt and lemon zest.
Add cubes of the butter to the flour mixture and work the dough with your hands until a crumble forms.
Combine the water, yolk and vanilla together in a small bowl and add to the dough. The dough might still be crumbly but should hold together when you squeeze it. Add a tablespoon of water at a time if needed.
Roll the doll into a disk, wrap in plastic wrap and refrigerate for an hour.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Roll the dough out on a floured surface to form a 12-inch wide and 1/8 inch thick base.
Combine the mascarpone, egg yolks and 1/3 c. Swerve. Spoon the mixture onto the center of the dough.
Mix the raspberries, lemon juice, and 2 Tbs. Swerve and add to the top of the mascarpone.
Bake for 30 - 35 minutes, or until the center is set and the crust is golden brown. Dust with Swerve confectioners sugar.
