June is PRIDE Month! Share your PRIDE with families and friends. Prepare a Rainbow Pizza using our galette crust or a fresh fruit Rainbow Tart!

Tart

By: Robin Asbell (adapted for a fresh fruit tart)

Crust
3/4 cup whole wheat pastry flour

1/2 cup unbleached flour

1/2 cup sugar

1/2 teaspoon salt

4 tablespoons cold butter

1/4 cup ice water, approximately

Filling

3/4 cup red fruits, sliced strawberries or raspberries

3/4 cup orange fruits, such as sliced apricots

3/4 cup yellow fruits, sliced nectarines or yellow mango

1/2 cup small kiwifruits, peeled and thinly sliced

1/2 cup blueberries

1/2 cup purple fruits, such as sliced small plums and halved pitted cherries

blackberries

1 cup heavy whipping cream

1-3 Tablespoons confectioner’s sugar

Whip the cream and sugar. Fill the tart with whipped cream and layer the fruits in the colors of the rainbow beginning with the outside ring of red, then orange, yellow, green, blue, violet.

Serve immediately.

Preparation

Preheat the oven to 400 degrees F. Lightly butter a 10 inch springform pan. In a large bowl, whisk the flours, sugar and salt. Use the coarse holes on a grater to grate in the cold butter, and toss with your fingertips to coat the butter pieces with flour. Use a fork to mix the ice water in, drizzling it over the flour mixture as you toss. Use your fingers to press the dough and mix it just until the flour is incorporated, don't over mix. Crumble the dough into the springform pan and pat to make a crust, pressing it up the sides about 3/4 of an inch. Chill the crust while you prepare the filling.

Pesto Galettes

By: Co+op, welcome to the table

Total Time: 2 hours; 1 hour active

Servings: 6

Ingredients

1 1/2 cups whole-wheat pastry flour

1/2 cup unbleached flour

1 teaspoon salt

1 stick unsalted butter, cold

1/2 cup ice water, approximately

1/2 cup prepared pesto sauce

1/2 cup chevre cheese, softened

Veggies:

1/2 cup each: red veggies: cherry tomatoes or red bell pepper, orange veggies: orange bell pepper or yams, yellow veggies: yellow bell pepper or corn, green veggies: chopped broccoli, kale or green bell pepper, blue/black/purple veggies: red onion, black olives

Preparation

In a large bowl, combine the whole-wheat pastry flour, unbleached flour and salt, and stir to mix. Cut chilled butter into cubes and work the butter into the mixture quickly with your fingers or a pastry blender until the mixture is crumbly but small chunks of butter remain. Fluff the flour mixture with a fork as you drizzle in the ice water. When most of the flour is dampened, start mixing with your hands, gently squeezing the dough to bring it together. If there is still loose flour, drizzle in a tablespoon or two of water, just until you can form a firm dough. Don’t over-mix. Form the dough into a log, place in the bowl, cover with a damp towel, and chill in the refrigerator for about half an hour.

Heat the oven to 400°F. Lightly flour a countertop and take the dough out of the refrigerator. Line a sheet pan with parchment paper. On the floured counter, roll out dough. Use a pastry brush dipped in water to dampen the edge of the circle, then roll the edge over to form a small rim. Transfer dough round to the prepared pan.

Gently spread a heaping tablespoon of pesto, then crumble the chevre cheese over it. In a cup, whisk the egg with a tablespoon of water, and brush the edges of the pastry. Cover the pesto with stripes of veggies: red, orange, yellow, green, violet.

Bake for 25 to 30 minutes, until pastry is golden brown and the veggies are softened. Let cool on the pan or a rack.