Edible Endeavor

PEACH LAVENDER GALETTE

Makes: 1 galette plus extra pie crust

For the pie crust: Makes 2 crusts:

2 c. flour 1/³ c. sugar 1/2 t. salt 1 c. or 2 sticks cold butter ¼–1/2 c. ice water

For the filling: 2 c. fresh peaches, thinly sliced 3 T. lavender honey 1 t. vanilla extract 1/³ t. cinnamon ¼ t. nutmeg 1 T. fresh squeezed lemon juice 1 T. flour 1/³ egg, whisked for the egg wash

Sift flour into a bowl. Add the salt and sugar. Cut the cold butter into the flour mixture with a pastry cutter or fork until the dough resembles the size of peas. Add the ice water 1 tablespoon at a time, mixing with a spoon until well combined. Gather dough together with your hands and roll it into a ball. Turn onto a floured surface with a floured rolling pin (the colder the surface, the better!).

Roll dough out into a circle and then assemble the galette ingredients by stirring them all together in a large bowl, making sure the peaches are coated. Starting from the outside of the dough and working in, leaving a 1/2-inch of dough on the outside, arrange the peach slices in a spiral. Fold the edges of the crust into the center. Whisk the egg and brush it around the crust and center. Sprinkle turbinado sugar on the crust. Bake for 30 minutes at 350°. Let cool for 10 minutes and serve with vanilla custard or ice cream. Garnish with fresh lavender sprigs.

PEACH THYME SHRUB SPRITZER

Makes: 8 servings

1 c. fresh chopped peaches 3/4 c. sugar 2 t. fresh thyme 3/4 c. sugar 3/4 c. red wine vinegar 1/4 c. water

Roughly chop the peaches and thyme. Combine the peaches and thyme with the sugar in a bowl and stir well. Let the mixture macerate in the fridge for 24-48 hours. Add in the red wine vinegar and water and stir, and let sit for another 24–48 hours in the fridge.

Strain out fruit and add sparkling water and ice for a summery refreshing drink!