Southern Charm • Food Network’s

APRICOT-PLUM GALETTE WITH CREAM CHEESE AND PISTACHIOS

ACTIVE: 40 min l TOTAL: 1 hr 45 min (plus cooling) SERVES: 8

FOR THE CRUST 1 sheet frozen puff pastry (half of a 17-ounce package), thawed All-purpose flour, for dusting 1 large egg, for brushing Confectioners’ sugar, for dusting

FOR THE FILLING 8 ounces cream cheese, at room temperature ½ cup confectioners’ sugar 2 tablespoons all-purpose flour 1½ teaspoons pure vanilla extract 1 large egg, for brushing Finely grated zest of 1 lemon Pinch of freshly grated nutmeg or ground mace 1 pound apricots, plums, apriums and/or pluots, pitted and cut into ½-inch chunks 2 tablespoons apricot preserves 1 tablespoon cold unsalted butter, cut into small pieces 2 tablespoons chopped pistachios

1. Preheat the oven to 400˚ and line a baking sheet with parchment paper. Roll out the puff pastry into a 12-inch square on a lightly floured surface. Transfer to the prepared baking sheet and refrigerate, 15 minutes. 2. Meanwhile, make the filling: Combine the cream cheese, confectioners’ sugar, 1 tablespoon flour, 1 teaspoon vanilla, the egg, lemon zest and nutmeg in a large bowl. Beat with a mixer on medium-high speed until smooth, about 2 minutes. Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and ½ teaspoon vanilla. 3. Spread the cream cheese mixture over the puff pastry, leaving a 3-inch border. Top with the fruit mixture. Fold the edge of the pastry over the fruit by about 2 inches, pleating as needed to make a circle. Lightly beat the egg with 1 teaspoon water. Brush the puff pastry with the egg wash. Refrigerate until firm, about 20 minutes. 4. Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes, sprinkling the pistachios over the fruit during the last 15 minutes. Let cool on the baking sheet. Dust the crust with confectioners’ sugar before serving.

APPLE-BLACKBERRY GALETTE ACTIVE: 45 min l TOTAL: 2½ hr (plus cooling) l SERVES: 8

FOR THE CRUST 1½ cups all-purpose flour, plus more for dusting 2 tablespoons sugar, plus more for sprinkling ½ teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg, plus 1 egg for brushing 1 teaspoon fresh lemon juice

FOR THE FILLING 3 tablespoons unsalted butter 3 Golden Delicious apples (about 1½ pounds), peeled and cut into ¼-inch-thick slices ⅓ cup plus 2 tablespoons sugar ¼ teaspoon ground ginger 2 cups blackberries (about 10 ounces) 1 tablespoon cornstarch 1 teaspoon pure vanilla extract ¼ teaspoon finely grated lemon zest 2 tablespoons apple jelly 1. Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 2 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball, gradually adding up to 1 tablespoon more ice water as needed. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. 2. Make the filling: Melt the butter in a large skillet over medium-high heat. Add the apples, 2 tablespoons sugar and the ginger. Cook, stirring, until just softened, about 5 minutes. Let cool. Toss the blackberries with the remaining ⅓ cup sugar, the cornstarch, vanilla and lemon zest in a large bowl. Add the cooled apples and gently toss to combine. 3. Preheat the oven to 400˚ and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate 10 minutes. 4. Spoon the fruit mixture onto the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. 5. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the jelly in a small heatproof bowl until melted, about 45 seconds. Brush over the fruit. Let cool on the baking sheet.

GRAPE GALETTE WITH ALMOND CREAM ACTIVE: 45 min l TOTAL: 2 hr (plus cooling) l SERVES: 8

FOR THE CRUST 1¾ cups all-purpose flour, plus more for dusting 5 tablespoons sugar 1 teaspoon salt 10 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk, for brushing

FOR THE FILLING ½ cup plus 2 tablespoons sliced almonds ¼ cup plus 2 tablespoons sugar 1 large egg yolk 2 tablespoons unsalted butter, at room temperature 1½ teaspoons pure vanilla extract 1 teaspoon finely grated lemon zest 1 pound seedless grapes (red, purple and/or green; about 2 cups) 1. Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add ¼ cup ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. 2. Meanwhile, make the filling: Pulse ½ cup almonds, ¼ cup sugar, the egg yolk, butter, vanilla and lemon zest in a food processor to make a paste. 3. Preheat the oven to 400˚ and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet. Spread the almond filling over the dough, leaving a 2½-inch border; top with the grapes. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Refrigerate until firm, 30 minutes. 4. Lightly beat the egg yolk with 1 tablespoon water. Brush the dough with the egg wash. Scatter the remaining 2 tablespoons almonds all over the galette, then sprinkle with the remaining 2 tablespoons sugar. Bake until the crust is golden brown and the grapes are softened, about 40 minutes. Let cool on the baking sheet.

SCOOPFOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.

PURE LEAF® Pure Leaf teamed up with Food Network Magazine on May 14 at the Chicago Daley Plaza Farmers Market for an exciting consumer activation. Throughout the day, Pure Leaf sampled four dif erent fl avors to thousands of people who walked throughout the Plaza—Raspberry, Lemon, Sweet Tea and Unsweetened Tea. Each Pure Leaf fl avor was well received as guests were able to experience the authenticity of real leaf-brewed tea.

ON THE GO

ENTER FOR A CHANCE TO WIN AN “ON THE GO” PRIZE PACKAGE!

September kicks of the busy season when many parents look for quick and easy snacks for their families while they are on the go.

Visit foodnetmag.com/sweeps

to enter for a chance to win a Food Network Magazine gift basket that will help you when you are on the go this busy season!

PULL UP A CHAIR AT OUR TABLE

Join the thousands of Food Network Magazine readers who have already become part of our free reader panel— Chef’s Table. As a panel member, you’ll have a chance to share your thoughts, test new products and win great prizes. Sign up today and enter for a chance to win a gift card valued at up to $250! Visit fnmchefstable.com to register.

IMAGINE THE POSSIBILITIES With no artifi cial colors, fl avors or preservatives, Horizon makes it easy to pack your child’s lunchbox with crackers, grahams and more to help them keep dreaming big.

NO PURCHASE NECESSARY TO ENTER OR WIN. On the Go Sweepstakes. Sponsored by Hearst Communications, Inc. Beginning August 4, 2015, at 12:01 AM (ET) through September 7, 2015, at 11:59 PM (ET), go to www.foodnetmag.com on a computer or wireless device and complete the entry form pursuant to the on-screen instructions. 1 Winner will receive the On the Go Gift Package (ARV: $150.00). Total ARV: $150.00. Important Notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Odds of winning will depend upon the total number of eligible entries received. Open to legal residents of the 50 United States and the District of Columbia who have reached the age of 18 in their state or territory of residence at time of entry. Void in Puerto Rico and where prohibited by law. Employees of Sponsor, its parents, af liates and subsidiaries, participating advertising and promotion agencies, independent judging organizations, and prize suppliers (and members of their immediate family and/or those living in the same of household of each such employee) are not eligible. Sweepstakes subject to complete of cial rules available at www.foodnetmag.com.

TASTE for TRAVEL

TRAVEL WITH THE BEST! Planning a trip? Can’t decide where to travel? Check out Food Network Magazine’s one-stop destination, which provides a taste of where you should travel next and the option to request more information. Get the scoop on our featured travel destinations, resorts, cruises and more! travel.foodnetmag.com