Friends, hello!

A few weeks ago, after I shared my struggles with this cornmeal galette dough recipe, a few of you, incredibly, made it anyway and shared your experience in the comments and via email.

Inspired by your positive notes, I revisited the recipe, and after a few trials, I found the solution ultimately to be simple: decrease the cornmeal and mix the dough slightly more aggressively.

I made a video, which I think is the best teacher for these sorts of recipes, and I updated the post:

In sum, I use the same technique with this dough as I use with my all-butter pie dough recipe, which is to pulse the dough just until it reaches a crumbly consistency:

... then twist the bundle into a beggar's purse until the crumbles form a disc:

I had intended to video the whole tomato galette process, but having made so many in the past few weeks, I needed a change.

With a fall chill in the air, I used the dough to make this apple galette, and oh my word, FRIENDS! It's so good. It's been ages since I tasted that union of buttery, flaky pastry, creamy almond frangipane, and sweet-tart fresh fruit.

What's fun about this recipe is that you use the food processor to make the dough, then, without rinsing it, you use it to make the frangipane, and before you know it, the galette is ready to be flung into your oven.

Serve it with vanilla ice cream, freshly whipped cream, or nothing at all — it's delicious on its own.

I'm wishing you all a wonderful weekend. If you have one last recipe on your summer bucket list to mark complete, may it be this one. It's such a good one 🍅🌽🧄🌿 But if you've moved on to fall, I understand that, too.

PS: Please don't make summer end! And if you haven't made these green beans, now's the time. Very easy and delicious.

Review of the Week

​⭐️⭐️⭐️⭐️⭐️​

​Vegetarian Bean and Cheese Enchiladas​

"I made these for dinner last night, and they were delicious. I will definitely be adding it to our weeknight dinner rotation. I love how quickly it came together on a busy Monday night. I made the slow cooker black beans on Sunday and quickly prepped the homemade enchilada sauce on Monday during a lunch break. Then, at dinner time, all I had to do was assemble and bake. I highly recommend making the homemade enchilada sauce too – it took the enchiladas to the next level. "

— Emma

Here are those slow cooker black beans...

... and that fresh enchilada sauce:​

5 More Recipes to Make Right Now

​Roasted Butternut Squash and Garlic Soup

​8-Minute, 5-Ingredient Green Beans (as noted above: so fast, so tasty)

​Simple Roasted Yellow Tomato Sauce (the sungolds are still coming!)

​Bolzano Apple Cake (a 20-year favorite)

​Three-Seed Bread (great for both sandwiches and toast)

Farm Share Friends:

... it's here! The season of ALL the greens, herbs, radishes, and more. While I am no longer updating The Farm Share Newsletter, these posts from previous years may be helpful:

• ​[Week 16] Corn Cob Stock, A Simple Fall Salad Dressing, End-of-Summer Tomatoes & More​
• ​[Week 16] Operation Vegetable Revive​

Popular Right Now

You Are Loving These 3 Recipes ...

• ​Holly's Challah 🍞
• ​One-Pot Baked Ziti 🍅
• ​Apple Dutch Baby 🍏

Thank You

Thank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! 🙏🙏🍕🍕🥗🥗

5 Free Resources Available to You

• ​8-Video Chopping Tutorial​
• ​5 Secrets to Foolproof Bread Baking 🍞🍞 (email course)
• ​Sourdough Demystified 🍞🍞 (email course)
• ​How to Build a Sourdough Starter from Scratch (email course)
• ​Pizza School 🍕🍕 (email course)

PS: All previous editions of this newsletter are available here.