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by Caitlin Saniga

I've never made a galette before, and I can't get over how perfect this one came out. Yea, yea, I used premade crust, but it saved time and tasted great!

  • 1 refrigerated rolled piecrust (If you want to make your own crust, Sarah has a good recipe.)
  • 3 thinly sliced white nectarines
  • 3 tablespoons turbinado sugar
  • 2 tablespoons unsalted butter, cut up

Make sure to avoid a 2-inch edge of crust when laying out the fruit. You want to have enough crust to fold over.

Heat the oven to 375 degrees and set a rack in the lowest position.

Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit.

Use a sprig of mint as garnish.

Brush the dough with 2 teaspoons of water and sprinkle with the remaining tablespoon of sugar.

Bake until the juices are bubbling and the crust is golden, 35 to 40 minutes. (I baked mine for about 28 minutes and then put a foil tent over it to prevent the crust from getting dark. The galette came out of the oven about 7 minutes later. So, 35 minutes total.)

Makes 4 servings.

Recipe adapted from: Real Simple

Photos: Caitlin Saniga

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by Caitlin Saniga

Stick a sprig of mint or basil in your drink to make it fancy. And freeze your glasses ahead of time.

  • 3 white peaches, peeled and sliced
  • 2 tablespoons fresh lime juice
  • 3 tablespoons honey
  • 3 cups ice
  • 1 cup tequila
  • 1/2 cup ginger ale
  • sprigs of mint or basil for garnish

Sarah and I have always loved margaritas. In college, we regularly got pitchers of frozen lime margaritas at Salsitas in Kent. Ahhh, the memories!

Put all ingredients (except the mint or basil) in a blender and pulse at a high speed until the ice is broken into slush.

Pour into frosty glasses and garnish with mint or basil. Serve immediately.

Makes 4.

Recipe: Caitlin Saniga

Photo: Caitlin Saniga

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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