Crème Fraîche Galette with Heirloom Tomatoes

Many varieties of summer's best heirloom tomatoes should be used for this rustic, French country-style tart. It can be served with various soft cheeses mixed with practically any herb that is abundant and in season.

For the galette

• 1 cup all-purpose flour; plus more for the work surface
• 1/2 tsp. coarse salt; plus more for the tomatoes
• 1 tsp. baking powder
• 1 stick (1/4 lb.) unsalted butter, chilled and cut into 1/2-inch pieces
• 1/2 cup crème fraîche, chilled
• 1 pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half or
  
  sliced if large
• 1/3 lb. semi-hard sheep's milk cheese, such as manchego

For the garnish (optional)

• 1 bunch microradishes or baby radishes, washed and trimmed
• 1 cup microgreens
• Extra-virgin olive oil
• Red-wine vinegar
• Coarse salt

Make the dough

Combine the flour, salt, baking powder, and butter pieces in the bowl of a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients, making sure not to overmix (some butter the size of peas is fine). Mix in the crème fraîche, again making sure not to overmix. Turn the entire mix out onto a cutting board and gently push it together into a pile. Wrap tightly with plastic wrap and refrigerate for 2 hours.

Make the filling

Put the tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).

In the meantime, heat the oven to 425°F. Dust a work surface well with flour and roll the dough into a 12-inch round about 1/8-inch thick. Dust flour under the dough if it starts to stick.

Carefully slide a rimless baking sheet under the dough. Leaving a 3-inch boarder, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the center of the tart open.

Bake the galette until golden brown, 30 to 40 minutes. Let cool on a rack.

While the galette cools, lightly dress the microradishes and microgreens with a bit of olive oil, some vinegar, and coarse salt. Drizzle the top of the galette with a touch of olive oil and a sprinkle of coarse salt. Slice the galette and serve with a few dressed microradishes and greens, if desired.

Crème Fraîche Whipped Cream

Rich and tangy crème fraîche adds a wonderful zing to whipped cream. It brightens the flavor of the Berry Compote and makes Hazelnut Waffles even yummier, but it's a delicious topping for desserts too.

• 4 oz. (1/2 cup) crème fraîche
• 3 Tbs. granulated sugar
• 1 cup cold heavy cream

In a large bowl, whisk the crème fraîche with the sugar until smooth. In a separate large bowl, whip the cream with an electric hand-held or stand mixer until the cream just barely reaches the firm-peak stage (it should hold a peak when the beater is pulled away, but it shouldn't be grainy). With a rubber spatula, gently fold half of the whipped cream into the crème fraîche and then gently fold in the remaining half. Cover and refrigerate until ready to serve; whisk a few times before serving.

Grilled Beets with Lemon Crème Fraîche Dip

Grilling the beets in a foil packet with garlic, beer, and fresh thyme infuses them with extra flavor.

• 10 medium beets (about 4 lb.), trimmed and washed
• 1 head garlic, halved crosswise
• 3 fl. oz. (1/4 cup plus 2 Tbs.) pale ale
• 3 Tbs. extra-virgin olive oil
• 3 sprigs fresh thyme
• Kosher salt
• 1 cup crème fraîche
• 4 tsp. fresh lemon juice

In a large bowl, toss the beets and garlic with the ale, oil, thyme, and 2 Tbs. salt. Transfer to a large square of heavy-duty aluminum foil and seal into a packet.

Prepare a gas or charcoal grill fire for indirect cooking over low (300°F) heat. Grill the packet over the cool zone of the grill until the beets are completely tender when pierced with a paring knife, about 3 hours. (Alternatively, roast the beets in a 300°F oven for 3 to 3-1/2 hours.)


Remove the beets from the foil, peel them, and cut them into quarters. (Discard the garlic.) Transfer the beets to a serving bowl or platter.

In a small bowl, mix the crème fraîche and lemon juice. Season to taste with salt. Serve the beets warm or at room temperature with the lemon crème fraîche dip on the side.

Grilled Beets with Lemon Crème Fraîche Dip

Grilling the beets in a foil packet with garlic, beer, and fresh thyme infuses them with extra flavor.

• 10 medium beets (about 4 lb.), trimmed and washed
• 1 head garlic, halved crosswise
• 3 fl. oz. (1/4 cup plus 2 Tbs.) pale ale
• 3 Tbs. extra-virgin olive oil
• 3 sprigs fresh thyme
• Kosher salt
• 1 cup crème fraîche
• 4 tsp. fresh lemon juice

In a large bowl, toss the beets and garlic with the ale, oil, thyme, and 2 Tbs. salt. Transfer to a large square of heavy-duty aluminum foil and seal into a packet.

Prepare a gas or charcoal grill fire for indirect cooking over low (300°F) heat. Grill the packet over the cool zone of the grill until the beets are completely tender when pierced with a paring knife, about 3 hours. (Alternatively, roast the beets in a 300°F oven for 3 to 3-1/2 hours.)


Remove the beets from the foil, peel them, and cut them into quarters. (Discard the garlic.) Transfer the beets to a serving bowl or platter.

In a small bowl, mix the crème fraîche and lemon juice. Season to taste with salt. Serve the beets warm or at room temperature with the lemon crème fraîche dip on the side.

Cream of Celery and Celery Root Soup

This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues the soup with even deeper celery flavor.

• 2 Tbs. unsalted butter
• 6 cups thinly sliced celery (reserve 1/4 cup celery leaves)
• 1 medium yellow onion, chopped
• Kosher salt
• 3 cups peeled, small-diced celery root
• 6 cups lower-salt chicken broth
• 3 sprigs fresh thyme
• 1 fresh or 1/2 dried bay leaf
• 2 Tbs. crème fraîche
• Freshly ground black pepper
• Canola oil for frying

In a 4-quart pot, melt the butter over medium heat. Add the celery, onion, and a generous pinch of salt. Cook until tender and just beginning to color, 6 to 8 minutes. Add the celery root and stir to coat with the butter. Pour in the chicken broth, and then add the thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Discard the thyme sprigs and bay leaf and purée the soup in a blender until smooth. Pass the soup through a medium-fine sieve and transfer to a clean pot. Bring the soup back up to a simmer, whisk in the crème fraîche, and season to taste with salt and pepper. Keep hot.


Heat 1/2 inch of canola oil in a 1-quart pot over medium-high heat. Add the celery leaves and cook until crisp, 1 to 2 minutes. Using a slotted spoon, transfer the celery leaves to a plate lined with paper towels.


Ladle the soup into bowls and top with the celery leaves.

Fig & Anise Ice Cream

Leaving on the fig skins makes for an even more intense flavor. You'll need an ice-cream machine.

• 1-1/2 lb. ripe figs, stems removed, unpeeled
• 1/3 cup plus 2 Tbs. sugar
• 2 cups cream or half-and-half
• 1/3 cup honey
• 1 tsp. aniseed
• 3 large eggs, separated
• 1 cup crème fraîche

Purée the figs in a food processor or blender. Transfer the purée to a 10-inch skillet with 1/3 cup of the sugar. Cook over medium heat, stirring often to prevent sticking, until the figs have thickened into a jam, about 30 minutes. In a saucepan, heat the cream, honey, and aniseed over medium heat. Bring to a boil, stirring to dissolve the honey. Whisk a little of the hot cream into the egg yolks, and then whisk them back into the pan. Cook over low heat, stirring constantly, until the mixture thickens and coats the spoon. Immediately transfer to a bowl. Stir in the fig purée and crème fraîche and chill thoroughly. Whisk the egg whites until foamy; add the remaining 2 Tbs. sugar and continue beating until soft peaks form. Fold the egg whites into the cooled fig purée, and then freeze in an ice-cream maker following the manufacturer's instructions.

Oven-Braised Salmon in Lemon-Tarragon Crème Fraîche

Crème fraîche and lemon juice are the perfect counterpoints for the rich, buttery texture of the braised salmon. The reduced pan juices from the salmon have a delicious tangy flavor similar to that of béarnaise sauce.

• 3 Tbs. fresh lemon juice
• 2 tsp. finely chopped fresh tarragon
• 8 oz. (1 scant cup) crème fraîche
• 1/4 cup unsalted butter; more for the-parchment
• 2 Tbs. minced shallot
• 1/2 cup dry vermouth
• 4 skinless salmon fillets (6 to 7 oz. each), preferably center-cut
• Kosher salt and freshly ground black pepper
• Minced fresh dill or chives for garnish

Heat the oven to 350°F. Cut a piece of parchment to fit inside a large ovenproof skillet, sauté pan, or flameproof baking dish. Lightly butter one side of the parchment. Combine the lemon juice, tarragon, and crème fraîche in a small bowl and set aside. Melt 2 Tbs. of the butter in the pan or baking dish over medium-high heat. Add the shallot and vermouth and reduce to a glaze; remove from the heat. Season the fillets with salt and pepper and arrange in a single layer in the pan. Pour the crème fraîche mixture over the salmon, cover with the parchment, butter side down, and bake until the salmon is just opaque throughout, 18 to 20 minutes; don’t overcook.

Transfer the salmon to a plate and keep warm. Put the pan over medium heat and reduce the sauce until it’s thick enough to lightly coat a spoon. Remove from the heat, whisk in the remaining 2 Tbs. butter, and taste for salt and pepper. Put each salmon fillet on a warm dinner plate and spoon the sauce over each. Garnish with the dill or chives.

Oven-Braised Salmon in Lemon-Tarragon Crème Fraîche

Crème fraîche and lemon juice are the perfect counterpoints for the rich, buttery texture of the braised salmon. The reduced pan juices from the salmon have a delicious tangy flavor similar to that of béarnaise sauce.

• 3 Tbs. fresh lemon juice
• 2 tsp. finely chopped fresh tarragon
• 8 oz. (1 scant cup) crème fraîche
• 1/4 cup unsalted butter; more for the-parchment
• 2 Tbs. minced shallot
• 1/2 cup dry vermouth
• 4 skinless salmon fillets (6 to 7 oz. each), preferably center-cut
• Kosher salt and freshly ground black pepper
• Minced fresh dill or chives for garnish

Heat the oven to 350°F. Cut a piece of parchment to fit inside a large ovenproof skillet, sauté pan, or flameproof baking dish. Lightly butter one side of the parchment. Combine the lemon juice, tarragon, and crème fraîche in a small bowl and set aside. Melt 2 Tbs. of the butter in the pan or baking dish over medium-high heat. Add the shallot and vermouth and reduce to a glaze; remove from the heat. Season the fillets with salt and pepper and arrange in a single layer in the pan. Pour the crème fraîche mixture over the salmon, cover with the parchment, butter side down, and bake until the salmon is just opaque throughout, 18 to 20 minutes; don’t overcook.

Transfer the salmon to a plate and keep warm. Put the pan over medium heat and reduce the sauce until it’s thick enough to lightly coat a spoon. Remove from the heat, whisk in the remaining 2 Tbs. butter, and taste for salt and pepper. Put each salmon fillet on a warm dinner plate and spoon the sauce over each. Garnish with the dill or chives.

Grilled Beets with Lemon Crème Fraîche Dip

Grilling the beets in a foil packet with garlic, beer, and fresh thyme infuses them with extra flavor.

• 10 medium beets (about 4 lb.), trimmed and washed
• 1 head garlic, halved crosswise
• 3 fl. oz. (1/4 cup plus 2 Tbs.) pale ale
• 3 Tbs. extra-virgin olive oil
• 3 sprigs fresh thyme
• Kosher salt
• 1 cup crème fraîche
• 4 tsp. fresh lemon juice

In a large bowl, toss the beets and garlic with the ale, oil, thyme, and 2 Tbs. salt. Transfer to a large square of heavy-duty aluminum foil and seal into a packet.

Prepare a gas or charcoal grill fire for indirect cooking over low (300°F) heat. Grill the packet over the cool zone of the grill until the beets are completely tender when pierced with a paring knife, about 3 hours. (Alternatively, roast the beets in a 300°F oven for 3 to 3-1/2 hours.)


Remove the beets from the foil, peel them, and cut them into quarters. (Discard the garlic.) Transfer the beets to a serving bowl or platter.

In a small bowl, mix the crème fraîche and lemon juice. Season to taste with salt. Serve the beets warm or at room temperature with the lemon crème fraîche dip on the side.

Grilled Beets with Lemon Crème Fraîche Dip

Grilling the beets in a foil packet with garlic, beer, and fresh thyme infuses them with extra flavor.

• 10 medium beets (about 4 lb.), trimmed and washed
• 1 head garlic, halved crosswise
• 3 fl. oz. (1/4 cup plus 2 Tbs.) pale ale
• 3 Tbs. extra-virgin olive oil
• 3 sprigs fresh thyme
• Kosher salt
• 1 cup crème fraîche
• 4 tsp. fresh lemon juice

In a large bowl, toss the beets and garlic with the ale, oil, thyme, and 2 Tbs. salt. Transfer to a large square of heavy-duty aluminum foil and seal into a packet.

Prepare a gas or charcoal grill fire for indirect cooking over low (300°F) heat. Grill the packet over the cool zone of the grill until the beets are completely tender when pierced with a paring knife, about 3 hours. (Alternatively, roast the beets in a 300°F oven for 3 to 3-1/2 hours.)


Remove the beets from the foil, peel them, and cut them into quarters. (Discard the garlic.) Transfer the beets to a serving bowl or platter.

In a small bowl, mix the crème fraîche and lemon juice. Season to taste with salt. Serve the beets warm or at room temperature with the lemon crème fraîche dip on the side.

Crème Fraîche Galette with Heirloom Tomatoes

Many varieties of summer's best heirloom tomatoes should be used for this rustic, French country-style tart. It can be served with various soft cheeses mixed with practically any herb that is abundant and in season.

For the galette

• 1 cup all-purpose flour; plus more for the work surface
• 1/2 tsp. coarse salt; plus more for the tomatoes
• 1 tsp. baking powder
• 1 stick (1/4 lb.) unsalted butter, chilled and cut into 1/2-inch pieces
• 1/2 cup crème fraîche, chilled
• 1 pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half or
  
  sliced if large
• 1/3 lb. semi-hard sheep's milk cheese, such as manchego

For the garnish (optional)

• 1 bunch microradishes or baby radishes, washed and trimmed
• 1 cup microgreens
• Extra-virgin olive oil
• Red-wine vinegar
• Coarse salt

Make the dough

Combine the flour, salt, baking powder, and butter pieces in the bowl of a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients, making sure not to overmix (some butter the size of peas is fine). Mix in the crème fraîche, again making sure not to overmix. Turn the entire mix out onto a cutting board and gently push it together into a pile. Wrap tightly with plastic wrap and refrigerate for 2 hours.

Make the filling

Put the tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).

In the meantime, heat the oven to 425°F. Dust a work surface well with flour and roll the dough into a 12-inch round about 1/8-inch thick. Dust flour under the dough if it starts to stick.

Carefully slide a rimless baking sheet under the dough. Leaving a 3-inch boarder, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the center of the tart open.

Bake the galette until golden brown, 30 to 40 minutes. Let cool on a rack.

While the galette cools, lightly dress the microradishes and microgreens with a bit of olive oil, some vinegar, and coarse salt. Drizzle the top of the galette with a touch of olive oil and a sprinkle of coarse salt. Slice the galette and serve with a few dressed microradishes and greens, if desired.

Fig & Anise Ice Cream

Leaving on the fig skins makes for an even more intense flavor. You'll need an ice-cream machine.

• 1-1/2 lb. ripe figs, stems removed, unpeeled
• 1/3 cup plus 2 Tbs. sugar
• 2 cups cream or half-and-half
• 1/3 cup honey
• 1 tsp. aniseed
• 3 large eggs, separated
• 1 cup crème fraîche

Purée the figs in a food processor or blender. Transfer the purée to a 10-inch skillet with 1/3 cup of the sugar. Cook over medium heat, stirring often to prevent sticking, until the figs have thickened into a jam, about 30 minutes. In a saucepan, heat the cream, honey, and aniseed over medium heat. Bring to a boil, stirring to dissolve the honey. Whisk a little of the hot cream into the egg yolks, and then whisk them back into the pan. Cook over low heat, stirring constantly, until the mixture thickens and coats the spoon. Immediately transfer to a bowl. Stir in the fig purée and crème fraîche and chill thoroughly. Whisk the egg whites until foamy; add the remaining 2 Tbs. sugar and continue beating until soft peaks form. Fold the egg whites into the cooled fig purée, and then freeze in an ice-cream maker following the manufacturer's instructions.