It’s hard to pick a favorite Summer fruit or vegetable. Each week it seems like I have a new obsession.
I started off the season by eating my weight in cherries (and I have the stained cutting board to prove it). Then I quickly moved on to plowing through buckets of blueberries and shucking enough local corn to make my fingers sore. Now I’m all about the heirloom tomatoes. Their jewel tones and sometimes silly, oddball shapes make me smile. And at the moment, their flavor is superior to just about everything else at the farmer’s market.
Heirloom tomatoes are like the prize at the end of the Summer. They’re our reward for sweating through the hazy, hot and humid days of June and July. And I, for one, have my eye on the prize.
This Heirloom Tomato and Hazelnut Galette puts these Summer beauties front and center. Both literally and figuratively. I definitely recommend trying to get your hands on a mix of different varieties, because this will give you the greatest visual impact. But if you can only find a single variety, that’s perfectly fine. Heirloom tomatoes come in a wide range of sizes. I used 3-4 medium sized heirloom tomatoes for this recipe, but you may need more or less depending on their size. You’ll want enough slices to create two layers that loosely overlap each other.
Galettes are suppose to be rustic. It’s normal for them to turn out a little lopsided. And maybe even crack on one side. It’s all part of their charm. And it’s why I love them so much. I’ve never been the best at constructing beautifully crafted baked goods. Freeform is certainly more my style.
There is one unexpected ingredient here: hazelnut butter. I got the idea for idea for combining hazelnuts/hazelnut butter with tomatoes from a salad I had a Saint Dinette. It might sound like an odd combination. But it works really well. You can find hazelnut butter with the other natural nut butters in your grocery store. Be sure to purchase a plain, unsweetened variety (not chocolate flavored!). Or you can easily make your own if you have high powered blender or food processor. And for a third option, you could swap out the hazelnut flour/butter for something of the almond variety.
Recipe for the dough adapted from Smitten Kitchen
Disclosure: This post is sponsored by Blue Diamond Almonds. All opinions are my own. Thank you for supporting companies and brands that support Floating Kitchen!
How can Easter possibly be this weekend? It’s soooo early this year! It almost doesn’t seem real to me. And honestly, I’m still in recovery mode from a weekend of St. Patrick’s Day shenanigans. I’m not sure I’m ready yet to switch gears into fluffy bunnies, baby chicks and pastel colored eggs.
But I guess the calendar is going to keep advancing whether I agree with it or not. So I better just get on board and go with the flow.
In my opinion, Easter is all about the baked goods. Scones, muffins, breads and cakes. That is where it’s at. I’ll save my ham and potatoes au gratin for another day.
So I created these Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle with Easter brunch in mind. Although really, they can be made and enjoyed at any time of year. Because bananas, almonds and chocolate never go out of season!
The inspiration for these scones started with a container of Blue Diamond’s Honey Roasted Almonds. They are one of my favorite snacks to reach for when I’m craving something salty and sweet. So naturally, I figured they would be really great in baked goods as well (hint: I was right). The Honey Roasted Almonds pair perfectly with bananas and chocolate. And they give these scones just the right amount of crunch.
One note-able feature of these scones is that they have big chunks of banana in them. It’s not just all mashed up in there like it typically is in other banana-centric baked goods. So make sure to use bananas that still have a little bit of firmness to them. This will help the pieces retain their shape during mixing and baking.
If you try out my Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle, let me know. I’d love to hear about it!
Recipe adapted from my Pear and Ginger Scones with White Chocolate Drizzle