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Blueberry-Lavender Galette

Blueberry-Lavender Galette with Whipped Mascarpone

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For a dessert that’s elegant enough for a dinner party but simple enough for a weeknight, we present our blueberry-lavender galette. In our version of this French dish, which can be filled with sweet or savory ingredients, we’re using pre-made pie dough to save you time and effort. The garnish of creamy mascarpone cheese adds buttery tang to the warm, lavender-laced blueberry filling. The sugared crust adds sparkle, crunch, and an extra hit of sweetness.

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Taylor

    By Chef Taylor

    • Calories 520
    • Protein 6g
    • Total Carb 58g
    • Total Fat 31g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • lemon
      • 1
      • lemon
    • granulated sugar
      • 1/3 cup
      • granulated sugar
    • blueberries
      • 1 1/2 cup
      • blueberries
    • cornstarch
      • 1 tablespoon
      • cornstarch
    • dried lavender
      • 1 teaspoon
      • dried lavender
    • vanilla extract
      • 1/2 teaspoon
      • vanilla extract
    • pie crust
      • 1
      • pie crust
    • mascarpone cheese
      • 4 ounces
      • mascarpone cheese
    • powdered sugar
      • 2 tablespoons
      • powdered sugar

    What You’ll Need

    • eggs
    • kosher salt
    • aluminum foil
    • baking sheet
    • plastic wrap

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 375°F. If you have a zester and want to infuse your whipped mascarpone with more lemon flavor, rinse lemon and zest up to ½, then halve. In a small bowl, whisk 1 egg. Reserve 1 tablespoon granulated sugar in a separate small bowl and set aside for sprinkling over galette in Step 3; place remaining granulated sugar in a medium bowl for making filling.

    2. Prepare filling

      Prepare filling

      Rinse blueberries and add to medium bowl with granulated sugar (not 1 tablespoon reserved), along with cornstarch, lavender, vanilla extract, juice of ½ lemon, and ⅛ teaspoon salt. Stir to combine. Use remaining lemon to brighten a glass of water.

    3. Assemble galette

      Assemble galette

      Line a baking sheet with foil, then place tin with pie crust on top. Spoon blueberry-lavender filling into pie crust. Gently fold outer edges of pie crust inward, over blueberries, to create a 1-inch border. Brush border with egg, then sprinkle over reserved 1 tablespoon granulated sugar. Rinse bowl from filling, wipe clean, and set aside for whipping mascarpone in Step 5.

    4. Bake galette

      Bake galette

      Bake galette until blueberry filling is bubbling and crust is golden brown, 25-30 minutes.

    5. Whip mascarpone

      Whip mascarpone

      While galette bakes, in bowl from filling, whisk together mascarpone, powdered sugar, lemon zest (if using), and ⅛ teaspoon salt until smooth and fully combined, 1-2 minutes. Cover with plastic wrap and chill in refrigerator until ready to serve.

    6. Plate galette

      Plate galette

      Use the remaining downtime while you wait for the galette to bake to get ahead on dishes, or just kick back and enjoy the sweet smells filling up your kitchen. Then, cut blueberry-lavender galette into slices, transfer to serving plates, and dollop over whipped mascarpone. Enjoy!

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