Tasty Summer Treats
This article was written by Kristel Matousek and was featured in our September issue of Home By Design magazine. Recipe and photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.
STONE FRUIT GALLETTE
Serves 8
Whipped cream or ice cream, for serving
Crust
- 1½ cups flour, plus more for dusting surfaces
- ¼ teaspoon salt
- 1 tablespoon sugar
- ½ cup unsalted butter, cold
- 3 fluid ounces ice water
Filling
- 4 peaches, nectarines, or plums, sliced fresh or previously frozen
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1 tablespoon corn starch
- ⅓ cup granulated sugar
Egg wash
- 1 egg white
- 2 teaspoons raw sugar
Preheat the oven to 425 degrees F.
Prepare the crust by combining the flour, salt, and sugar. Grate butter into flour mixture, breaking up butter into pea-sized pieces coated in flour. Add water and gently work flour into a ball. Fully incorporate flour without overworking the dough. Tightly wrap in plastic wrap and place in refrigerator to rest.
In a bowl, drizzle honey over sliced peaches and sprinkle with lemon juice, corn starch, and sugar. Gently toss to coat.
On a well-floured surface, roll dough into a circle, ½ centimeter in thickness.
Transfer dough to a parchment-lined baking sheet. Arrange fruit in middle of prepared crust with 1 inch spacing between fruit filling and outer edge of circle. Fold the outer edges of dough inward over the filling, creating a 1-inch-wide crust around the perimeter. Pour any additional syrup left over from the peaches into the center of the galette.
Brush crust with egg white and sprinkle with raw sugar. Bake for 30 to 35 minutes, or until the crust is golden brown. Remove from the oven and let cool slightly before serving.
Serve warm with whipped cream or vanilla ice cream.
MELON & MINT SALAD
Serves 4
- 1 pound watermelon, large diced
- 1 pound cantaloupe, balled
- 3 tablespoons finely chopped mint
- 1 teaspoon lemon juice
- 2 teaspoons honey
Place sliced and balled melon in a bowl. Sprinkle the melon with half the chopped mint. Gently toss the melon to coat, then sprinkle with the remaining mint and toss again.
Combine the lemon and honey together in a bowl, mixing until the honey is fully dissolved. Drizzle the honey-sweetened lemon juice over the melon as you stir. Let the salad rest for 5 minutes in the refrigerator. Gently toss one more time before serving. Serve chilled.
Melon salad is high in moisture and should be consumed shortly after it is made to prevent the melon from turning soggy or slimy in texture.
| DRINK TO THAT. Puree and serve as a cocktail or mocktail. Can also be frozen, pureed, and served as a chilled summer beverage. |