The strawberries in my garden are just beginning to show signs of life, but the ones at my farmers market are as good as they come; small, sweet, deeply flavored and red right through, none of that ice-white core that so many of them have in the market.
These berries are so tender and juicy that they are hard to beat just piled in a dish, so full that they tumble off the edge and eaten without any embellishment. This, I have to admit is how I usually enjoy them at this time of year.
I was craving something dessertish, and had some leftover pastry dough so I thought I'd make a simple, yet rustic galette using some of those little beauties. The sweetness of the berries paired with the rich, buttery pastry was a tasty combination and didn’t need much else. But…I thought better of it and made a sweetened mascarpone cream with some vanilla bean to give an additional layer of flavor.
I have to say, it was a good call.
Mascarpone Vanilla Cream
Makes 1 ½ cups
- 3/4 cup heavy cream
- 2 tablespoons sugar
- 3/4 cup mascarpone cheese
- 1 vanilla bean split lengthways, seeds removed
Using a whisk, blend together all of the ingredients until well combined. Cover with plastic wrap and refrigerate until ready to use.
serves 6 to 8
- 1 recipe pastry dough
- 1 pound strawberries, hulled
- 1/4 cup plus 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 large egg yolk
- 1 tablespoon water
- 1 tablespoon cold unsalted butter, cut into small pieces
Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.