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Summer Fruit Galette with Honey Lavender Cream

From Our Kitchen

Put honey and lavender into a sauce pot. Set on lowest temperature and cook for 1 hour. Let sit overnight at room temperature. Strain. Preheat Oven to 375ºF


1 cup all purpose flour
⅓ cup ice water
¼ cup cornmeal
7 Tbsp. butter, cold and cut into 7 pieces
3 Tbsp. sour cream
1+ tsp. sugar
1 tsp. salt
2 nectarine, cut into wedges
1 cup cherries, pitted and cut in half
1 cup honey
1 Tbsp. dried lavender
2 cups heavy cream


Mix sour cream and ice water in a bowl. In a separate bowl, add flour, cornmeal, sugar, and salt. Mix. Using a pastry blender, add butter one piece at a time continue mixing until small balls the size of peas form. Slowly add sour cream mixture 1 Tbsp. at a time. Mix for 1 minute. Using your hands pull dough together into a ball, don’t overwork. Divide into 2 pieces. Press into a disk shape, wrap with plastic, and refrigerate for at least 2 hours.

Flour work surface. Roll dough out to the thickness of 3 stacked quarters using plenty of flour so dough doesn't stick. Mix fruit and enough sugar to your liking (depends on how sweet the fruit is). Spoon fruit (no juice) into the center of dough. Fold edges of dough over to cover ¼” of the fruit. Brush top of dough with a small amount of water, then sprinkle some sugar on. Put on an upside-down sheet pan with parchment paper. Bake until golden brown and fruit is bubbling, about 25 to 30 minutes. Let cool. In a mixer, whip cream almost until peaks form. Add 1 to 2 Tbsp. of honey and whip to peaks.