The galette is my favorite kind of tart. It doesn’t require a special pan. Roll, fill and pleat it, and it will look unique each time you make one. The free-form style means less pressure to make it look perfect and it’s a more enjoyable baking process. Normally, I make one large galette but I decided personal size would be fun. I was inspired by the cute Red Baron Deep Dish Pizza, a favorite when I was a kid. These 6″ tarts are perfect for topping with a scoop of ice cream or large dollop of whipped cream.
Strawberry-Basil Cream Tarts
As December comes to a close, I started looking back at all the things I made this year and asked, what was my favorite? Scrolling through my Instagram feed, one pic instantly jumped out, Strawberry-Basil Cream Tarts. I remember how happy it made me feel to eat one and how good it was, SO good I didn’t want to stop eating. Luckily they’re individual-sized. Knowing me, I would have tried to eat a whole 9″ tart. I hope you find these tarts just as satisfying.
Heirloom Tomato Galette with Goat Cheese and Parmesan-Pepper Crust
August is a race to eat as many tomatoes as possible, especially heirloom tomatoes. Here, I’ve placed them on top of goat cheese and a flaky parmesan-pepper crust.
Homemade Waffle Bowls with Sweet Corn Ice Cream and Smashed Berries
Summer means corn in every form, including ice cream. When infused with the milk, it imparts a nice sweet flavor that comes through once finally churned. It won’t be in-your-face corn flavor; it’s more mellow which I quite like. Then pair it with sweet-tart berries and we’ve got ourselves a perfect match. I’ve broken down the recipe into 3 components: ice cream, waffle bowls, and compote.