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In a medium bowl, combine the blueberries, strawberries, cornstarch, lemon juice + zest, sugar (or honey) and vanilla.
In a separate bowl, combine the mascarpone, honey and thyme (if using).
On a lightly floured surface, roll the puff pastry out into a rectangle about ¼ inch thick.
Place the pastry on a parchment lined baking sheet.
Spread the mascarpone on top of the puff pastry, leaving a 1 inch border.
Arrange the berries over the pastry and fold the edges towards the berries.
Place the galette in the fridge for 10 minutes and preheat the oven to 400 degrees F.
Brush the edges of the pastry with egg + thyme wash (beaten egg with chopped thyme) and sprinkle with course sugar (or whatever sugar you have).
Transfer to the oven and bake the galette for 25 minutes or until the crust is golden and the fruit is soft and caramelized.
Let it cool on the baking sheet until ready to serve.
Serve warm or at room temperature with your favorite ice cream and enjoy!