A perfect summer treat, originally from The Eternal Child pages.

Homemade Ricotta

ingredients

2 quarts whole milk

1 cup heavy cream

1/2 tsp salt

3 tbsp fresh lemon juice

For the Herbed Ricotta

3 cloves of garlic (grated)

1 tsp garlic powder

1 tsp onion powder

8 springs of thyme (chopped finely)

Salt + Cracked Pepper

*You will need a large sieve and fine-mesh cheesecloth for this recipe.

directions

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Place to the side.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

For the Herbed Ricotta mix in the garlic, herbs and Salt + Pepper to taste. Let sit for at least an hour before serving. The longer it sits and marinates, the fuller the flavor will be. I always think it tastes better day two, so if you are a good planner, try making the ricotta the day before.

Makes about 2 cups

The Art of the Galette

Galette Recipe

the filling

2-3 Heirloom Tomatoes (depending on size)

1 Peach or Nectarine

3 Cloves Garlic (grated)

3-4 Sprigs of fresh Thyme (chopped)

5-6 Leaves of Basil (chopped)

2 Sprigs of Dill (chopped)

1 tsp Garlic Olive Oil (or EVOO)

Salt + Pepper

the dough

1 1/4 cups (155g) all-purpose Flour

1/2 cup cold unsalted Butter (1 stick or 113g), cut into 1/2-inch (12mm) pieces

1 tsp Sugar

1/2 tsp kosher or sea Salt

1/4 cup (60ml) cold Water (you may not end up using the full amount)

Egg wash (one egg mixed with 2 tablespoons of water)

directions

Preheat the oven to 375°F (190°C). Line a baking sheet pan with parchment paper.

Begin by making the crust: In a bowl, bring together the flour, butter, sugar, and salt with your hands until the bits of butter are broken up and the mixture comes together. Begin adding the cold water in segments until the flour mixture binds together and forms a rough ball. Knead the ball until the dough begins to smooth out. Don't overwork the dough. Roll into a ball, and flatten into a disk, wrapping in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).

Once it has been chilled, on a floured surface, roll out the dough into a circle about 12 inches (25-cm) in diameter. Gently transfer the dough onto the prepared sheet pan.

Next we fill! Begin by drizzling the oil over the surface and using a brush or back of a spoon to evenly cover the surface. Grate the garlic and evenly disperse the fresh herbs and Salt and Pepper to preference. I love a good amount of cracked pepper, so don’t be stingy.

Slice the heirloom tomatoes and stone fruit and place them in a small mixing bowl. Lightly cover with garlic olive oil and salt and pepper. Next, layer the pieces of fruit onto the galette - get creative, make it beautiful.

Finally we fold in the edges of the dough over the filling, creasing and folding until completing the circle. Brush the dough with the egg wash to get a nice brown crust.

Bake for 50 to 60 minutes, checking every 20 minutes. In my experience all ovens are different and only you know how yours bakes. You will know when your galette is done by the golden hue of the crust.

Top with a healthy dollop of fresh herbed ricotta and the remaining fresh sprigs of herbs. Serve warm or at room temperature.

Makes 1 Galette. I tend to always double the recipe to make an extra galette dough to store in my freezer for a lazy day meal.