summer galettes
Goodbye summer (vacation), hello graduate school. I’m savoring the last of the season’s summer produce while I attempt to keep up with all my weekly reading so I don’t feel like a complete doofus in class. These free-form tarts were fun to make, even though it is tempting for me to get all kinds of OCD with the arrangement of the vegetable/fruit pieces. I made a savory ricotta one (followed Smitten Kitchen’s recipe, minus egg glaze and with the addition of tomatoes, and my basil was purple) and a sweet one with some mediocre fruit that I couldn’t stand to waste but also couldn’t stand to eat on its own (same crust as the savory one, with a honey-ricotta mixture, peaches, and sliced almonds were added but not photographed at the end). I also kind of over-filled them, so the crust wasn’t as folded-over. Leftovers were excellent snacks on a 6-hour flight to Tab and Christine’s beautiful and fun-filled wedding (congrats guys!).
