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An overhead picture of a nectarine galette topped with three scoops of ice cream on a marble counter next to a metal pie server, beige linen, and half a sliced nectarine.
5 from 1 vote

Nectarine Galette with Mascarpone Filling

Yield: 6 slices
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
A simple and delicious nectarine galette with creamy mascarpone filling and flaky pie crust. The perfect dessert for summertime!


For the pie...

  • 1 9-inch pie crust (store-bought or homemade)
  • Egg wash (1 egg + 1 Tbs. water, whisked together)
  • 2 tbsp Turbinado sugar (or almonds)
  • Vanilla ice cream, for serving

For the nectarine filling...

  • 3 nectarines, pit removed and cut in 1/4'' slices
  • 1/4 cup brown sugar
  • 1 tbsp flour
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 tbsp lemon juice
  • Pinch of salt

For the mascarpone filling...

  • 4 oz mascarpone cheese
  • 1 egg
  • 2 tbsp sugar
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla extract


  • Preheat the oven to 400* F. Roll out the pie dough until it's 1/8 inch thick. Place in the fridge while you prepare the remaining ingredients.
  • In a medium bowl, fold the nectarines with the brown sugar, flour, cinnamon, cardamom, lemon juice, and salt. Set aside.
  • In a small bowl, stir together the mascarpone, egg, sugar, lemon zest, and vanilla extract. (It will be a bit runny and there may be a few small lumps, that's ok!) Place the mascarpone filling in the center of your pie dough, leaving a two-inch rim. (It may spill over the two-inch mark, that's also ok!)
  • Place the nectarine filling in the center of the pie dough on top of the mascarpone filling, leaving a two-inch rim on all sides. Fold the rim over the nectarines, ensuring the filling stays inside.
  • Brush the crust with the egg wash, and sprinkle with turbinado sugar or almonds. Bake for 45-60 minutes or until the crust is browned and the filling is bubbly. Let cool to room-temperature and serve with vanilla ice cream!


Swap out the nectarines in this galette for another stone fruit (peaches, plums!) or even berries.
Switch things up by sprinkling the crust with sliced almonds or use orange zest in the mascarpone filling.
The galette can be made a day in advance - just store it in the fridge and let it come to room temp before serving.
Cuisine: American
Course: Dessert
Serving: 1slice, Calories: 252kcal, Carbohydrates: 36.5g, Protein: 4.9g, Fat: 10.4g, Saturated Fat: 2.9g, Cholesterol: 37mg, Sodium: 163mg, Potassium: 203mg, Fiber: 1.6g, Sugar: 23.4g, Calcium: 54mg, Iron: 1mg
Did you make this recipe?Tag @sundaytable.co on Instagram!