I appreciate a beautiful, picture-perfect dessert as much as any gal but sometimes I am in the mood for a little rugged mess in my life, something that isn’t too precise yet is always comforting. I love galettes for that very reason: you can essentially throw together any dough and random combination of ingredients, pull the dough over with uneven edges, bake it, and you’re done. Imperfections are expected. It’s impressive without being pretentious. It’s delicious without being boisterous. It just begs to be dug into. What better way to celebrate the Fourth of July then than with a red, white, and blue concoction of fresh summer berries and subtle vanilla whipped cream? Go ahead, it’s patriotic.

{Scroll down for the recipe!}

{Ingredients}
Crust:
1 1/4 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
8 tablespoons cold unsalted butter, cut into 1/4-inch cubes
3-4 tablespoons ice water
Filling:
One egg yolk
1/3 cup mascarpone cheese
1/2 teaspoon vanilla bean paste
Six tablespoons unsalted butter
1/4 cup granulated sugar
3/4 cup almond flour
One cup fresh raspberries
One teaspoon chopped lemon zest
One cup raspberries
One cup blueberries
Whipped topping:
3/4 cup heavy cream
Two tablespoons powdered sugar
One teaspoon vanilla bean paste

{Directions}
1. Prepare pie dough. I used this basic pie dough recipe.
2. Preheat oven to 400 degrees.
3. In a small bowl, combine egg yolk, mascarpone cheese, vanilla paste, and three tablespoons of the butter (softened) with a whisk or electric beater.
4. Stir in the granulated sugar and almond flour. Set aside.
5. Combine raspberries and blueberries. Set aside.
6. Separate dough into four equal sections. Roll out on a floured surface into approximately 1/8″-1/4″ thickness. Place on a parchment paper lined baking sheet.
7. Scoop approximately 1/3 cup of almond flour mixture onto center of the dough.
8. Place 1/2 cup of fruit on the almond flour mixture. Leave at least an inch of dough.
9. Bring edges of the dough towards the center, pinching together the folds if necessary to keep the form.
10. Melt the remaining three tablespoons of butter and brush on the edge of the dough.
11. Bake until dough is slightly browned, approximately 20-25 minutes.
12. Meanwhile, make the whipped topping: combine the heavy cream, powdered sugar, and vanilla bean paste and beat with an electric mixer on medium high speed until soft peaks form (about 3-4 minutes).
13. When the galettes are done let cool slightly, then top with the whipped topping and serve!