It’s the end of March and it’s 30-some degrees outside. This is not how I’d like New York to feel right now, and it’s not what I consider to be spring — so let’s call this week’s posts wishful thinking, since they are both meant to celebrate the new season that hasn’t arrived quite yet.
The dish — two kinds of galettes (a pie-like tart), one sweet and one savory — is very springy; the playlist is some recently released (and a couple soon-to-be-released) songs I’m into, that I’ll likely be listening to well into the season.
Galettes are pie-like tarts, and my friend Sarah and I made two different kinds: Half with asparagus, mushrooms and Fontina cheese, and the other half with blueberries, raspberries, fresh mint and mascarpone cheese. The asparagus and blueberries are the most spring-inspired ingredients, and both of these were super tasty. Recipes at the bottom.