Good Morning from San Francisco! It’s a foggy, brisk morning here on the Bay! Every few days, I’ll check the weather app on my phone to see what the temperature is like in Austin. And I have to admit, I’d rather grab a light sweater in June than dodge the heat day after day! But if there’s one thing I miss about summers spent in Austin, it’s the summer evenings. Nothing beats sitting outside at a place like Contigo in the evenings, in flip flops, sipping a cocktail.
But I digress! I wanted to show you all some of the work I’ve been doing these days! I’ve spent copious amounts of time in the studio this month. I’m just loving all the food styling & food photography I’m doing lately. The best result?! Justin and I are in foodie heaven. So I’m devouring this little fruit pie for breakfast this morning. And as soon as I finish this post I’m reserving my spot in Spin class this afternoon. Foodie heaven is foodie heaven. But let’s face it: if you do the crime, you’ve got to do the time. So for the rest of this week, it’s yoga and spin class for me — which is great. I love ending my work day with a good workout. It’s the perfect transition, especially when you work from home like I do.
I hope you enjoy the lovely pictures below! At the end is the recipe. And I promise. It’s easy. While I’m definitely known to slave away all day trying to make the perfect cake, this one’s easy. Because we all need weekday recipes that are delicious but also easy to make!
Fresh fruit from the Farmer’s Market: I used a bowl of blueberries & 2 peaches
Zest from one lemon
1 Tablespoon organic cane sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1.5 teaspoons pure vanilla
1 sheet of organic puff pastry (spend a little time finding a high quality puff pastry! There’s so many that use hydrogenated oils and you don’t want that!)
Whipped cream (I like to make my own and add a dash of vanilla and a little sugar until you get the perfect flavors!)
Pre-heat oven to 375.
Mix fruit, spices, sugar, and lemon zest together in a bow; set aside.
Roll out your puff pastry dough; I decided to make several small pies instead of one larger one. So I used a drinking glass to cut out little round circles. But you can also roll this dough out into one larger circle if you’re entertaining guests.
Once your puff pastry is rolled out, transfer to a baking sheet lined with parchment paper. Spoon the fruit mixture onto the dough (if you opted for one big pie, then gently fold the puff pastry over the edges about 2 inches to make a mostly open-faced pie. This is a casual summer desert! And we’ll top it with whipped cream. The result is just beautiful!
Place in the oven, on the middle rack, for about 20 minutes. Take it out of the oven once the edges puff up and are lightly browned.
While the little pies (or pie!) are baking, whip your cream. Once the pies are finished, remove from the pan and let them chill for about 5 minutes. Then serve them warm, topped with cream. I like to sprinkle my whipped cream with cinnamon and blueberries to finish!
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Blueberry Galette Recipe | San Francisco Farmer’s Markets