sweet baby sage is two weeks old today and it really feels like we are settling in to our new life as a family of three. we took her for her two week check up today and she is chubbing up nicely and is the picture of baby health.

it has been nice taking a break from teaching, catering and cakes to truly slow down and enjoy this new phase of life, but our little nugget sleeps pretty long stretches until she parties hard from eight to midnight. plenty of time for me to stretch my legs in the kitchen.

of course my first trip out of the house was to my local produce store. i picked up some gorgeous summer peaches to cook up with some leftover homemade ricotta i had made. these galettes are great to bring to those end of summer parties you are headed to as an appetizer or a dessert.

peach + red onion & ricotta mini galettes

serves: 24 mini galette

prep time: 10 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45-50 minutes

ingredients: 1 large yellow peach, quartered and sliced thin. 2 frozen pie crusts, thawed (usually you can purchase them in a pack of two). .25 of a red onion, thinly sliced. ..5 cup whole milk ricotta (you can make it yourself or purchase from the store). 2 tbs balsamic glaze. 5 large basil leaves, thinly sliced. 5 tsp kosher salt. .25 tsp freshly ground pepper. 1 cup of all purpose flour for dusting. parchment paper. baking sheet. rolling pin. large round cookie cutter (mine was 4 inches in diameter).

start by preheating your oven to 375 degrees f. dust your working surface with flour and roll out the dough to about an eighth of an inch thick. use a large round cookie cutter to cut out 24 rounds. you may need to roll out the excess dough a couple of times to get as many rounds as you can. line your baking sheet with parchment paper.

place the dough rounds on your baking sheet. you can use two baking sheets if you have them, or you can bake your galettes by the dozen.

in the middle of each dough round, place a teaspoon of ricotta in the center of your round. top with 3 slices of peach, 3 slices of red onions, season with the salt and pepper and a drizzle of balsamic glaze.

fold over the edges of your dough rounds containing the filling.

bake for 25-30 minutes, until the edges of your galettes are golden.

sprinkle them with thinly slice basil.

serve hot or at room temperature.

xo, a

peach + red onion & ricotta mini galettes

serves: 24 mini galette

prep time: 10 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45-50 minutes

ingredients: 1 large yellow peach, quartered and sliced thin. 2 frozen pie crusts, thawed (usually you can purchase them in a pack of two). .25 of a red onion, thinly sliced. ..5 cup whole milk ricotta (you can make it yourself or purchase from the store). 2 tbs balsamic glaze. 5 large basil leaves, thinly sliced. 5 tsp kosher salt. .25 tsp freshly ground pepper. 1 cup of all purpose flour for dusting. parchment paper. baking sheet. rolling pin. large round cookie cutter (mine was 4 inches in diameter).

start by preheating your oven to 375 degrees f. dust your working surface with flour and roll out the dough to about an eighth of an inch thick. use a large round cookie cutter to cut out 24 rounds. you may need to roll out the excess dough a couple of times to get as many rounds as you can. line your baking sheet with parchment paper. place the dough rounds on your baking sheet. you can use two baking sheets if you have them, or you can bake your galettes by the dozen. in the middle of each dough round, place a teaspoon of ricotta in the center of your round. top with 3 slices of peach, 3 slices of red onions, season with the salt and pepper and a drizzle of balsamic glaze. fold over the edges of your dough rounds containing the filling. bake for 25-30 minutes, until the edges of your galettes are golden. sprinkle them with thinly slice basil. serve hot or at room temperature.

despite basically being a cake pusher, i would much rather eat a pie. every birthday of my childhood i requested strawberry pie and when it comes down to it, i will ALWAYS pick a fruity pie over a slice of cake.

BUT i will admit, i’ve spent so much of my cooking career making cake, that i am not a great pie baker. so i am trying to step up my game. enter this gem of a summer dessert.

now, i understand the pureness of only using one fruit for a pie. but i’m a more the merrier kind of gal. so this pie offers up some of my favorite summer flavors.

peach + berry pie

serves: 8-10

prep time: 30 minutes

bake time: 45 minutes - 1 hour

total time: 1 hour 30 minutes

ingredients: 2 pie crusts (i used the store bought one from trader joes. while i do think homemade is way better and worth the time if you have it, this pie crust works in a pinch. when you are super pregnant, it’s perfect). 2 cups chopped peaches. 2 cups blueberries. 2 cups chopped strawberries. zest of 1 lemon + 1 tbs lemon juice. 1 tsp chopped fresh sage. .5 cup turbinado sugar. 1 tbs corn starch. 1 tsp kosher salt. 2 tbs butter. .5 cup flour for dusting. rolling pin. pie dish. vanilla ice cream or whipped cream optional for serving.

start by preheating your oven to 425 degrees f. in a large bowl, combine all your fruit, the sugar, salt, cornstarch, lemon juice, lemon zest and sage. stir well to combine and set it aside.

lightly dust your working surface and your rolling pin with flour. roll out the bottom crust layer about an eighth of an inch thick.

lay the crust in your pie dish and push any excess dough back onto the top edge of your crust, using your fingers to form a smooth crust edge. prick the bottom of your pie crust all over with a fork.

use a slotted spoon to scoop all the fruit filling mixture into the pie dish. discard any excess juices. place the butter in small dollops around the fruit in your pie.

now, you can either use the second pie crust dough to cover the entire pie, OR you can roll it out and slice it into 1 inch thick strips to make a lattice design. if you choose to completely cover the pie, make sure to cut some slits in the top center of the pie so the steam can escape.

bake your pie on a baking sheet in the lower part of the oven (a baking sheet will catch any bubbled up juices) at 425 for 15 minutes. reduce the heat to 350 and continue cooking for another 30-45 minutes, until the crust is golden. remove the pie from the oven and allow it to cool to room temperature. serve topped with ice cream or whipped cream and enjoy.

xo, a

peach + berry pie

serves: 8-10

prep time: 30 minutes

bake time: 45 minutes - 1 hour

total time: 1 hour 30 minutes

ingredients: 2 pie crusts (i used the store bought one from trader joes. while i do think homemade is way better and worth the time if you have it, this pie crust works in a pinch. when you are super pregnant, it’s perfect). 2 cups chopped peaches. 2 cups blueberries. 2 cups chopped strawberries. zest of 1 lemon + 1 tbs lemon juice. 1 tsp chopped fresh sage. .5 cup turbinado sugar. 1 tbs corn starch. 1 tsp kosher salt. 2 tbs butter. .5 cup flour for dusting. rolling pin. pie dish. vanilla ice cream or whipped cream optional for serving.

start by preheating your oven to 425 degrees f. in a large bowl, combine all your fruit, the sugar, salt, cornstarch, lemon juice, lemon zest and sage. stir well to combine and set it aside. lightly dust your working surface and your rolling pin with flour. roll out the bottom crust layer about an eighth of an inch thick. lay the crust in your pie dish and push any excess dough back onto the top edge of your crust, using your fingers to form a smooth crust edge. prick the bottom of your pie crust all over with a fork. use a slotted spoon to scoop all the fruit filling mixture into the pie dish. discard any excess juices. place the butter in small dollops around the fruit in your pie. now, you can either use the second pie crust dough to cover the entire pie, OR you can roll it out and slice it into 1 inch thick strips to make a lattice design. if you choose to completely cover the pie, make sure to cut some slits in the top center of the pie so the steam can escape. bake your pie on a baking sheet in the lower part of the oven (a baking sheet will catch any bubbled up juices) at 425 for 15 minutes. reduce the heat to 350 and continue cooking for another 30-45 minutes, until the crust is golden. remove the pie from the oven and allow it to cool to room temperature. serve topped with ice cream or whipped cream and enjoy.