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By Tara Maini • 9 years ago •

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Galettes are for summer!! Peach & Frangipane Galet

Galettes are for summer!! Peach & Frangipane Galette - rustic, simple, and delicious 🍑

I make this every summer (well, it’s always summer in Singapore, ha!) Such a fuss-free dessert, perfect for last-minute guests, and always impresses. Switch up the fruit and have fun with it!

Topped mine with @annies.sg vanilla Greek yoghurt, such a treat!!

RECIPE:
65g butter, room temperature
65g sugar
1 egg, whisked (reserve a couple of tsp for brushing the crust)
70g ground almonds
15g plain flour
Zest from 1 lemon
2 ripe peaches, sliced
1 chilled, ready-rolled, or homemade pie dough
Sliced almonds (optional, but recommended)
Demerara sugar (optional, but recommended)
2 tsp honey
Yoghurt, ice cream, cream, or custard to serve

Make the frangipane. Beat together the butter and sugar until well combined and slightly fluffy. Add 1 egg and beat again until combined. Add ground almonds, flour, the zest from one lemon, and a pinch of salt and mix through. Roll out your chilled pie dough into a large circle about 12” on a piece of parchment paper. Transfer to a rimmed cookie sheet.
Spread the frangipane filling, leaving about a 1-inch border.
Scatter over the sliced peaches. Fold and crimp the crust over the filling.
Transfer to the fridge to chill for 30 minutes.
Meanwhile, preheat the oven to 220ºC. With a rack on the lower shelf.
Remove the galette from the fridge and brush the crust with egg wash and sprinkle with demerara sugar and sliced almonds (optional)
Bake for 15 minutes at 220ºC, then lower the oven to 180ºC and bake for another 10 minutes.
In a small pot, mix together the honey with a tsp or two of water. Bring to a bubble, then remove from the heat.
Remove from the oven and brush with the honey syrup. Let cool completely on a rack. Slice and serve with cream, ice cream, or yoghurt!

#galette #peachseason #peaches #recipe #baking

I lied....decorating and eating your own cake is t

I lied....decorating and eating your own cake is the best part!! 🎂 Birthday cake part 2!

It's Leo Season!!🦁♌️🎂🥳 Part 1 of bui

It's Leo Season!!🦁♌️🎂🥳

Part 1 of building my own birthday cake 🫣

#birthday #cake #leoseason

Watermelon and Tomato Som Tam Salad!🍉🍅 Recip

Watermelon and Tomato Som Tam Salad!🍉🍅 Recipe below ⬇️

Don’t knock it till you try it. This combo just works! Sweet watermelon, juicy tomatoes, and a zingy Som Tam-style dressing that hits all the right notes: sweet, sour, salty, and spicy.

It’s super refreshing, full of flavour, and the perfect summer salad.

300g cherry and grape tomatoes (mixed)
300g watermelon, seedless
3 garlic cloves
1 red chilli (bird's eye if you like it spicy!)
1 tbsp roasted peanuts
2 tsp sugar
2 tbsp fish sauce
2 tbsp lime juice
1 shallot, thinly sliced into rounds
Fresh coriander leaves

Slice the tomatoes in half or quarters if larger, and set aside one small handful. Dice the watermelon into bite-sized pieces.
Pound the garlic and chilli in a mortar and pestle to form a paste.
Pop in the roasted peanuts and pound until crushed. Mix with the garlic and chilli
Add a handful of tomatoes and gently pound them to release their juices.
Add sugar, fish sauce, and lime juice. Stir and give it a taste. It should be well-balanced with sweet, sour, salty, and spicy flavours. Add more lime, fish sauce, chilli, or sugar if needed.
Add the remaining tomato, watermelon, shallot, and coriander to a large mixing bowl, pour over the dressing, and mix well.
Serve and garnish with some chopped roasted peanuts and coriander leaves. Enjoy!

#watermelonsalad #tomatoes #summersalad #summerrecipe #newrecipe #foodforyou #freshfood #thaifusion #thaisomtam

ZUCCHINI CANNELLONI! Easy delicious dinner! This

ZUCCHINI CANNELLONI! Easy delicious dinner!

This one is for my vegetarian friends! A slightly lighter version of a traditional cannelloni, using zucchini as the "pasta." It's simple to make. Do not skip salting the zucchini to withdraw the moisture so it doesn't get soggy!

Serves 2
2 smaller zucchini
50g frozen spinach, defrosted
250g ricotta cheese
1 egg yolk
1 clove garlic, finely minced
10g chopped fresh basil
20g parmesan cheese, grated (plus extra for the top!)
Salt and pepper
300g tomato pasta sauce
Olive oil

Method pinned in the comments!

#zucchinirecipe #courgetterecipe #summersquash #lightdinner #lowcarbhighprotein #easyrecipe #vegetarianrecipe #ketorecipe #newrecipe

Spiced Tomato Oil + Whipped Ricotta Crostini 🍅☀️

Sweet summer tomatoes, sizzled in warm spices, whipped ricotta, and crispy crostini- a perfect bite!

Perfect for apéro, picnics, poolside, or wherever you choose really!

Serves 3-4

Ciabatta or baguette
250g ricotta
6 tbsp olive oil
Salt to taste
2 ripe medium tomatoes
1 clove garlic
1 tsp pul biber (Aleppo chilli flakes, or regular chilli flakes)
½ tsp smoked paprika
1 tsp red wine vinegar
1 tsp honey
Basil leaves

• Preheat the oven to 180C. Slice a ciabatta loaf or a baguette into thin slices or rounds like crostini and arrange in an even layer on a baking tray.
• Drizzle with olive oil and sprinkle with a pinch of salt. Pop the tray into the oven and toast the bread for about 6-8 minutes, or until golden brown.
• Meanwhile, add the ricotta cheese and a pinch of salt to a food processor or blender. Slowly drizzle in 2 tbsp of olive oil and blend until completely smooth.
• In a shallow bowl, grate 2 tomatoes, then discard the skin. Finely grate in 1 clove of garlic.
• Heat 4 tbsp oil with ½ tsp pul biber and ½ tsp smoked paprika until the oil is sizzling hot.
• Pour the oil over the garlic and tomatoes and give it a mix. Add 1 tsp red wine vinegar and 1 tsp of honey. Stir to combine.
• Pipe or spread the ricotta on the toasts. Spoon over the spiced tomato oil and scatter over basil leaves.

#gratedtomato #whippedricotta #crostini #summerfood #apero #snack #summersnack #spicytomato #tomatoseason

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