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Apologies for the delays, life has been a bit crazy! In my galette making spree, I experimented with plums too. Unlike the Peach Galette, this dessert is more hearty and is more autumnal.  Though plums aren’t in season then 😦 It was delicious, especially with the creamy topping. In concocting this recipe, I adapted the Peach Galette recipe and also used some aspects of this recipe too.


Plum Galette

Serves 5 (or more)
Ingredients:
1/2 of Pate Brisse Recipe (courtesy of Martha)
6 Medium ripe plums, sliced
1 Lime, juiced (or lemon)
1/3 cup and 2 Tbs. Sugar
1 Tbs. Cornstarch
1/2 Tsp. Salt
1 Egg, large
1 Tbs. Milk
3/4 cup Sour cream
1 Tbs. Powdered sugar

1. Make Pate Brisse Recipe and cool in refrigerator for at least 1 hour.
2. While the Pate Brisse is cooling, combine the sliced peaches, lime juice, 1/3 cup sugar, cornstarch and salt in a medium sized bowl.
3. Preheat the oven to 400 degrees Fahrenheit. Upon removing the Pate Brisse from the icebox, place on counter for 10 minutes. Then roll out the dough into a rectangle (or circle)–whatever you like. Place parchment paper on your baking sheet. Roll the dough loosely over the rolling pin and transfer to baking sheet. Place fruit filling into the center of the dough leaving a 1.5 inch margin around all edges. Fold the edge over the filling, and marvel at the rustic beauty! Whisk the egg and milk together and brush over edge using a pastry brush. Sprinkle the remaining sugar over the crust.
4. Bake for 45-50 minutes until the edges are golden brown. Upon removal from the oven transfer to a cooling rack, otherwise the crust will be soggy.
5. Before serving, mix sour cream and powdered sugar. Drizzle over the galette and enjoy!

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Fruit tarts/pies/etc are my favorite type of dessert. When Joey and I visited my relatives in Hawaii, I had my first glimpse of a galette. It was divine. 3+ years later, I’ve made my first galette and oh my it is wonderful. The recipe is adapted from here, and here.

Gallivanting Peach Galette 

Serves 5

Ingredients:

1/2 of Pate Brisse Recipe (courtesy of Martha)
4 Large peaches, sliced
1 Lime, juiced (or lemon)
1/3 cup and 2 Tbs. Sugar
1 Tbs. Cornstarch
1/2 Tsp. Salt (oops, I added 1 Tsp– c’est la vie)
1 Egg, large
1 Tbs. Milk

1. Make Pate Brisse Recipe and cool in refrigerator for at least 1 hour.
2. While the Pate Brisse is cooling, combine the sliced peaches, lime juice, 1/3 cup sugar, cornstarch and salt in a medium sized bowl.
3. Preheat the oven to 400 degrees Fahrenheit. Upon removing the Pate Brisse from the icebox, place on counter for 10 minutes. Then roll out the dough into a rectangle (or circle)–whatever you like. Place parchment paper on your baking sheet. Roll the dough loosely over the rolling pin and transfer to baking sheet. Place fruit filling into the center of the dough leaving a 1.5 inch margin around all edges. Fold the edge over the filling, and marvel at the rustic beauty! Whisk the egg and milk together and brush over edge using a pastry brush. Sprinkle the remaining sugar over the crust.
4. Bake for 45-50 minutes until the edges are golden brown. Upon removal from the oven transfer to a cooling rack, otherwise the crust will be soggy. Serve with ice cream, yogurt or freshly whipped cream. Enjoy the deliciousness!!

So I’ve started a garden.. of you’ve got it–kale!!! As most of you are well aware, kale graces my plate at least once a week. As such, when I was at Whole Foods the other day and I noticed that kale seed packets were $1.69, I decided to go for it.

I planted this whole packet in various pots last Saturday. The seeds have already sprouted!!! The kale will be full grown in about two months.. I can’t wait!!!

Strawberry shortcake is one of my favorite desserts of all time! Instead of serving with whipped cream or ice cream, I often elect to drown the shortcake in milk. It is divine. I’ve adapted this recipe from Martha Stewart.

Strawberry Shortcake

Serves 8

Ingredients:
6 cups Strawberries, quartered
1/2 cup and 2 Tb Sugar
3 cups All-purpose flour
4 Tsp Baking Powder
3/4 Tsp. Salt
12 Tb. Unsalted butter (1.5 sticks), diced into small pieces
1/2 cup Skim Milk
2 Eggs, large

1. Preheat oven to 375 degrees F.
2. Toss strawberries with 2 Tb. sugar and set aside.
3. In a large bowl, mix flour, baking powder, 1/2 cup sugar and salt. Add butter and stir until combined. (Alternatively you can use a mixer and pulse until the mixture has pea-sized specks of butter–about 10-12 pulses)
4. In another bowl, whisk the eggs and milk together. Pour over flour mixture and stir until mixed (Note: the dough is rather sticky)
5. Spoon batter on to a parchment paper lined cookie sheet. Bake in oven for about 20 minutes until slightly golden brown. Cool and serve with strawberries, milk and if you choose ice cream or freshly whipped cream.