Peach Galette

This galette is so versatile because you can replace the peaches with almost any seasonal fruit. I've done this recipe with apples, pears, prunes, nectarines and berries. I love to serve this dessert because I can prepare it ahead of time, keep it in the fridge and pop it in the oven when we sit down for dinner. When we're finally ready for dessert all I have to do is top each slice with vanilla ice cream and serve.

Ingredients:

1 store-bought frozen butter puff pastry dough, thawed

4 peaches, pitted and sliced

1 cup, sliced almonds

2 egg yolks (keep whites for egg wash)

1/4 cup brown sugar

zest of 1 lemon

Direction

Preheat an oven to 375°F. Line a baking sheet with parchment paper. 

In a food processor pulse almonds, egg yolks, brown sugar, lemon zest until almonds are finely ground and the mixture is well combined. Unroll thawed dough onto baking sheet and spoon and spread the almond mixture in the center leaving a 3-inch border uncovered.  Arrange the peaches attractively over the almond mixture and fold the dough edges over the peaches, loosely pleating it and leaving the galette open in the center. Brush the dough with the egg wash and sprinkle with a little sugar. Bake for 35-40 minutes in a preheated oven until the crust is golden.

Sundried Tomatoes

When there are not enough days to eat all your garden tomatoes, here's a great way to preserve them. If you are lucky to live somewhere that's hot and dry you can let your tomatoes sun dry outdoors for a couple of days, however if you live in the east coast a better option to sun dried tomatoes is oven dried tomatoes. All you need  for this recipe is time, tomatoes, olive oil, and salt. 

"Sundried"Tomatoes

Preheat your oven to 250’F, slice tomatoes in half (lengthwise), place skin-side down on lightly oiled baking tray, season with a little salt and place in oven for about 8 hours.  

You can then place the cooled oven dry tomatoes in mason jars with a little finely chopped garlic and dry oregano and cover in oil.