Last night a few friends popped over for dinner, so I prepared a butternut squash and roasted garlic galette with a green salad. The galette recipe may seem intimidating with a semolina pie crust to roll out, but really the hardest part was peeling the squash! 

The squash roasted up so nicely in a 400-degree oven–I had no idea it would work so well. I have a feeling that we will be roasting more squash in the near future!

[1-4. c. lynn; 5. Sarah Shatz]

Et voila! Here's last night's summer tart that disappeared quicker than any dessert that I've ever made.


[1-2. c. lynn]

I'm putting together the makings of a pistachio crust. It is a lot of work to shell all of the pistachios, rub off their skins, and then grind them to a fine powder. But all this effort will be worth it. I can just imagine how scrumptious this salty pistachio crust will be when it's nestled with a vanilla bean pastry cream and topped with handfuls of fresh raspberries.


[1. c. lynn]

Having been trapped inside all day while the rainstorms passed over, I decided to whip up a fresh summer dessert that I've been dying to try. Ina Garten is one of my favorite chefs of Food Network fame and I thought that her lime curd tart would be a refreshing treat after a very muggy week. I couldn't have been more right.

If you do decide to make it, I would suggest having a kitchen thermometer on-hand to make sure you heat the lime mixture to 175 degrees F in order to smooth the curds while avoiding scrambled lime eggs. Here's the recipe.