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Summer Fare: White Nectarines Pineapple Sage Galette, Chanterelles Tartines & Quinoa and Fig Tabouleh

White Nectarines Galette

Don’t judge but a slice of this white nectarine galette has ben breakfast for the past two days. Tomorrow also. Even though we are taking a road trip cross country, B. requested I’d pack the galette along for the ride. I am not that interested in breakfast usually. Unless there is pie. Or eggs and bacon. These would seriously get me in trouble. As a gourmande through and through, I’d happily sit down and cut myself a not-so-shy piece of pie if you’d let me. Especially when filled with juicy white nectarines from the farmers market.

White Nectarines

The moment I took this one out of the oven, I made another one. Certain that we would appreciate waking up to share a piece while sipping our coffees. We are indeed on the road, heading to The Pionneer Woman’s Ranch. The macaron and photo workshop weekend is finally here! And well, instead of spending time in airport, airplanes and muttering over missed flights and too short connections, we decided to pack up the van and take a littlelong trip out West.

White Nectarine Galette

I did leave a few goodies and cookies for the house sitter but not this pie. Nor the leftover sautéed chanterelles we shared for lunch under the shade of a huge oak tree in the middle of nowhere Alabama. Nor did I leave the couple of servings of the quinoa and fig tabouleh our gluttonous selves could not finish the night before we left. All three were packed up and enjoyed quietly. And well.


It’s been ages since Bill and I went on a long road trip together and when I mentioned the trip to Ree he turned to me with a big bright smile “I am free that week! Let’s just get in the car and see the country!”. I gotta love his enthusiasm because if you know me, you also know that I fall asleep the minute I get in the car. There is something with enclosed spaces that make me go “ka-plunk” asleep. I feel terrible about it. Really!

Chanterelle tartines

There is nothing I enjoy more than having the time to catch up with Bill as we pass through towns along this big vast American soil. I just love this place. Its complexities and diversity. Its textures and personas. So far, I am doing good on this trip. Proof is that I am writing this as he drives. We have been able to catch up on family stories as we drove through South Carolina, Georgia, Alabama and now Mississippi.

Chanterelle Tartines

We just enjoy those rare moments now when both our schedules allow for some free time together. What can I say… Fourteen years have passed since our first excursion together and we still dig just being with the other. In the moment. And I want to believe it’s not only because of the delicious foods I pack up when we head out.


These four recipes are perfect for a picnic, on the side of the road, at the local park or even on a hot day at the beach. They pack easy and well and last a while since they are better at room temperature. As I was preparing them, I wanted nothing less than to set aside some time to pull out a blanket in the backyard and have an impromptu picnic by the creek. But there was more cooking to be done before heading out!

Chanterelle tartines

When Jason at the market said he’d have freshly picked chanterelles, I literally jumped in my seat. My mind going only in one direction. Chanterelles sauteed in butter with garlic, parsley, salt and pepper. Served on toast with a sliver of pecorino. That’s all I could think about. This is by far my favorite way to enjoy wild mushrooms.

Tomato Zucchini Salad

This salad of heirloom tomatoes, thinly sliced zucchini and feta is actually a take on a salad I ate while in Salt Lake City during a pot luck. The original version featured zucchini, sliced thin, with feta, dill and a drizzle of olive oil. I loved the combo so much that I started my own riff on it as soon as I got home. My advice? Make more than what you think you will need. You’ll eat it all. And more!

Quinoa and Fig Tabouleh

The quinoa and fig tabouleh is an interpretation of a recipe from Elle a Table. I was intrigued by adding figs to a savory grain salad. Figs and savory are opposites and harmonious at the same time. Such a perfect fruit to pair up with tomatoes, mint and lots lemon juice! We are full blown in fig season down here and I can’t stop filling my basket with them.


Quinoa and Fig Tabouleh

I think the most doubting soul that the combo would work was Bill but as soon as I was done taking those pictures, I handed him a spoonful and before I knew it, I was almost prying the bowl from his hands so we would have some left for dinner! The tabouleh also works great with millet or other whole grains.


I will try to post some pictures and updates of the weekend on the ranch as soon as I get back, if not sooner! Have a great rest of the week!

White Nectarine Galette:

Makes one 6-inch galettes

For the crust (pate brisee)
2/3 cup millet flour
1/3 cup superfine white rice flour
1/4 cup sorghum flour
(or you can use 1&1/4 cup all purpose flour instead of the 3 flours mentioned above)
2 tablespoons powdered sugar
8 tablespoons butter, very cold and cut in 1/2 inch dice
2 tablespoons to 1/4 cup ice water
1 egg mixed with 1 tablespoon water (to brush on the top crust)
Or milk to add some color to the crust
chopped nuts for topping (optional)

For the filling:
4 small white nectarines
1 tablespoon pineapple sage, freshly chopped (or mint, lemon thyme, lemon balm, etc…)
1/4 cup honey
1 tablespoon cornstarch

Prepare the crust
In a large bowl, mix together the millet, rice and sorghum flour. Add the powdered sugar and mix. Add the cold butter and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the water, one tablespoon at a time and mix until the dough comes together in a ball. Flatten into a disk in between your hands and wrap in plastic wrap. Refrigerate 30 minutes (you can make it the day before too).

In the meantime, prepare the fruit:
Cut the nectarines in half and remove the pits. Cut each half in thin slices. Mix them together in a large bowl with the herb, honey and cornstarch. Let stand 10 minutes.

Preheat the oven to 350F and position a rack in the middle.
When ready to assemble, roll the dough in between sheets of plastic to about 1/8-inch thick to make a rough 9 to 10-inch circle. Place the nectarine slices inside that circle. Bring the edges over the fruit to create a 2-inch border or so and repeat the procedure until a complete border is created. Brush with the egg wash or some milk if desired (adds color to the crust), sprinkle with nuts with desired, and bake for about 30 minutes.

Chanterelle Tartines:
For 2 hungry people

1 tablespoon butter
half a pound fresh chanterelles, cleaned of dirt
2 garlic cloves, minced
1/4 cup to 1/3 cup chopped flat leaf pasley
salt and pepper
thin slices of pecorino or other hard fragrant cheese.
Freshly toasted whole grain bread

In a large sautee pan set over medium high heat, melt the butter until it sizzles. Add the mushrooms, garlic, parsley, salt and pepper and cook until nicely colored, about 8-10 minutes.
Let cool slightly and spoon a bit of that mixture onto pieces of toast with a little sliver of cheese. Serve warm.

Tomato Zucchini and Feta Salad:

Serves 4 to 6 as a side dish.

3 tomatoes (heirloom if you can), cut into small cubes
2 zucchini, thinly sliced
1 small red onion, shaved
1/3 cup feta cheese
1/4 cup to 1/3 cup loosely packed fresh basil, chopped
salt, pepper
2 tablespoons olive oil

Combine all the ingredients together and let sit in the refrigerator at least a couple of hours before serving so all the flavors have time to meld together.
Quinoa and Fig Tabouleh, adapted from Elle A Table:

Serves 6 as a side dish

1.5 cups dry quinoa
3 cups water
6 large figs or 10 small ones, diced
3 tomatoes (heirloom if possible), diced
4 green onions, thinly sliced, white and green parts included
1/3 cup to 1/2 cups loosely packed fresh mint
juice of two lemons
salt and pepper
1/4 cup olive oil

In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a for and place in a large bowl to cool for 20 minutes.
Add the figs, tomatoes, green onions, mint, lemon juice. Add salt and pepper to taste and the oil. Let sit at room temperature for another 20 minutes and refrigerate after that if not consumed right away.

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Deborah Mele July 21, 2011 um 5:53 am

Absolutely lovely! Perfect picnic food in my mind though your photos make it too pretty to eat. Will try the grain and fig combo as soon as our figs ripen this fall. Enjoy the road trip!

notyet100 July 21, 2011 um 6:21 am

Everything looks so good:)

Ruth July 21, 2011 um 7:48 am

The chantarelle recipe looks particularly delicious! Such beautiful photos!

sasha July 21, 2011 um 8:01 am

everything looks absolutely delicious.
but that chanterelles tartine stole my heart.
and do i spy my mama's bowl?? 😉

london bakes July 21, 2011 um 8:33 am

That galette is just beautiful! It looks wonderful. I hope you have a good trip and amazing weekend on the ranch. I'm sure it will be a complete blast!

My Little Expat Kitchen July 21, 2011 um 9:50 am

Road trips are adventurous and fun, especially if you take them with your guy! It sounds like you had the most wonderful time on the road Helene.
All your recipes look amazing. That galette though stole my heart. I love white peaches.

Frederike July 21, 2011 um 9:52 am

I'm very happy with all these recipes, but the peach tart and the fig salad are the winners for me. I have some quinoa left and I think this will be on the menu soon. I'll probably add some honey too it too, since I happen to have a very sweet tooth. Thank you and have a wonderful trip/weekend!

Anonymous July 21, 2011 um 9:53 am

Everything's so lovely here in your blog!

delphcotecuisine July 21, 2011 um 10:29 am

what healthy and delicious dishes, and lovely pics too
thanks for sharing

Averie @ Love Veggies and Yoga July 21, 2011 um 10:54 am

white nectarines are some of my FAVE fruits and they are only in season such a short time…I love how you used them in this recipe.

And the figs.
And tomatoes.

Also two faves of mine.

Mmmmm, good stuff, Helene!

Rivki Locker July 21, 2011 um 11:26 am

I am definitely not judging. I would eat that galette for breakfast every day if you made me some. 🙂
I have been obsessed with galettes lately and am excited to try this one. Thanks for sharing!

Boulder Locavore July 21, 2011 um 11:34 am

I completely echo your sentiments about a road trip. It seems to be a time when one can get beyond the mundane demands of the household and talk about things that always linger on the horizon of the day's ordinary. You elevate road trip food past the next level! Can totally imagine stopping at a city park in Small Town USA to enjoy your beautiful fare under enormous shade trees. Have a fabulous weekend!

lauren @ spiced plate July 21, 2011 um 12:12 pm

oooh, the fig dish looks fantastic, and your photography, as always, has made me pretty hungry. We're so lucky in the summer with the bounty of lovely food!

Roberta Galea July 21, 2011 um 12:28 pm

Exquisite photography! same as always

Your blog is an inspiration!

Michelle Stiles July 21, 2011 um 1:36 pm

Amazing recipes! I want to try them all! Have a great time with Ree! I can't wait to hear about the experience!

Anonymous July 21, 2011 um 1:36 pm

Amazing! Your photos are – as always – stunning! I would be eating the galette for breakfast, too!

Heidi / foodiecrush July 21, 2011 um 2:28 pm

The chantrelle recipe looks divine. Love the variety of this post–it's summer all in one spot. Gorg.

Nancy G. July 21, 2011 um 2:58 pm

I want to go on a picnic with you! Fantastic recipes, I want to try them all.

What really got me, however, was the chanterelles. One of my favorite foods in the world, but they aren't in season yet here! We don't get them until late fall. So no picnic chanterelles for me. 🙁

Unknown July 21, 2011 um 3:41 pm

Stunning visuals. Eye candy with my morning coffee. That chanterelle sauté would right up my alley. I just posted about figs today. You're right, the savoy/sweet combination works well for figs. Cannot wait to see your stories from Ree's ranch!

Becky at VintageMixer July 21, 2011 um 5:09 pm

I'm loving all four of these recipes! I've never thought of putting figs in a tabouleh salad.

365daysofbaking July 21, 2011 um 5:20 pm

I've never had fresh figs, they look wonderful!

Cherry July 21, 2011 um 5:50 pm

Lovely! I would love to dig in to a pie right now. I love white nectarines! However I would need to delay this baking project until this heat wave in Ontario goes.

I have a question, how different the texture will be for the pate brisee if i use all all purpose flour? I have used rice flour for baking before but have no clue about millet and sorghum flour.

Thank you! love your blog!

Jackie July 21, 2011 um 6:14 pm

Wow…just, wow. Your recipes and photos inspire me everyday. I am so glad to have that inspiration!

Mary July 21, 2011 um 6:55 pm

I'm confused: add some colors? Are you suggesting you tint the milk (in this case, it looks like a carmel color) to the galette?

Looks delicious and I will be using my quinoa for your recipe (first time use)! The galette will be on my list to take to a pétanque tournement next month!

Thanks for all your fabulous photos, ideas and recipes!

Mary in Oregon

Helene July 21, 2011 um 7:29 pm

Mary: nope, just suggesting to brush with an egg wash or some milk to add a golden color to the top crust as it bakes otherwise it remains quite pale.

Cherry: it will be like a normal pastry crust but it won't be gluten free anymore.

Seizing My Day July 21, 2011 um 7:53 pm

I was just whining to my 10 year old daughter that I didn't win the weekend at the Ranch this morning (ha ha) and she told me "don't think about it mommy and you won't feel sad" ..good advise from a 10 year old… anyway… A couple hours later now I googled "gluten free apricot pie/tart" … and here I am on your blog… *sniff* … now I will go and make your tart crust and fill it with apricots… =) Enjoy the wonderful road trip to the Ranch and back! Blessings!

Unknown July 21, 2011 um 9:31 pm

Each of your recipes are such an inspiration for me! I just received your book from Amazon (I live n Italy and it took a little bit), and I already love it. Each piece of advice you give is soo precious. I have some problems in my photography I need to solve, and I am sure that following your suggestions and tips I am going to improve! You give me so much encouragement and motivation to go on and learn. Thank you so much.

Rocky Mountain Woman July 21, 2011 um 9:37 pm

I just got back from a long road trip, but I may have to plan another one so I can try these lovely recipes!

MyKitchenInHalfCups July 21, 2011 um 9:58 pm

You make my heart sigh with this: words, story and food.
Hope the drive is fabulous. We love doing that to … we head out next Thursday in a 26 ft U-Haul for Michigan.
Breeze thru Dallas, we could put you up!

The InTolerant Chef ™ July 21, 2011 um 11:17 pm

What a lovely picnic combination! I adore those tiny tiny figs, we get huge black figs and large green figs here, but I've never seen those little ones except for dried imported ones before. Gorgeous!

Vivian July 22, 2011 um 12:46 am

I love the figs! They look so sweet and yummy.

kyleen July 22, 2011 um 3:11 am

Everything looks SO GOOD, I have to resist licking my computer screen because that would be… awkward.
I especially like the chanterelle mushrooms!

la domestique July 22, 2011 um 3:33 am

It all looks wonderful, especially the part about sitting under a tree enjoying leftovers together. I'm a huge fan of figs- they've been tempting me at the market and I think it's time to answer their call.

Nic@diningwithastud July 22, 2011 um 6:47 am

Everything looks amazing! I've never had chanterelles before. I wonder where you can buy them near me. Thats it! Im on the hunt 🙂

apaler1 July 22, 2011 um 5:55 pm

What an elegant looking table there. I really want to try this dish but I'm not a big fan of figs. What other fruits can I substitute for them?

Gen July 22, 2011 um 6:30 pm

J'aime cette fraîcheur dans les produits et je suis particulièrement fan de la tarte aux figues, pleine de couleurs et de saveurs!

Shelby July 22, 2011 um 7:23 pm

Fantastic Post! Love the photos, recipes, memories…as always, refreshing and inspiring!

Maureen July 23, 2011 um 4:39 am

We're traveling from northern Australia to southern Australia by car soon and I know that's exactly how I'll be. I'll fill the car with goodies *just in case* – like there won't be a place to buy anything along the way. (not)

More importantly, I'll sleep from Queensland to Victoria. It's the best way for me to catch up on sleep because I can't stay awake in the car either.

Enjoy your trip!

Sarah July 23, 2011 um 1:13 pm

Catching up during a long drive sounds great! Though I too have car induced-narcolepsy… I hope you are having an amazing weekend.

Unknown July 24, 2011 um 2:24 am

Everything looks so good. I hope you have fun at the workshop. I wish I was going.

marla July 24, 2011 um 12:23 pm

Oh how fun!! I saw an instagram fly by yesterday & you had just begun your photo workshop at the ranch. I look forward to hearing more about your journey there & to see the photos.

Such a special time for you and Bill to spend together.

I think I need to live inside your picnic basket. That fig tabouleh has me very very curious. As do all of these goodies 🙂 xxoo

Anonymous July 24, 2011 um 2:06 pm

That fig tabouleh and the zuccini salad look definitely tempting!

Nancy July 24, 2011 um 10:18 pm

Could you please post what you have sprinkled onto the galette – chopped nuts? I plan to make this…it looks amazing. Thanks!

Helene July 25, 2011 um 12:18 pm

Nancy: chopped pistachios.

Unknown July 26, 2011 um 8:33 am

It's amazing what you are able to communicate with your photos. Temptation, taste of home, closeness to nature, the essence of the ingredients.
I love the way you take pictures.
I am definitely your fan !

Anonymous July 28, 2011 um 2:38 am

What beautiful sentiments about your time together. 🙂 Some of my most cherished bonding with my husband has occurred over road trips.
Your fig & tomato quinoa dish is scrumptious. I don't have fresh mint on hand but have plenty of fresh basil from farmer's market, so I used this instead. I love how the honey notes of the figs play with the tartness of the tomatoes — lovely! A definite keeper.

Lucia July 29, 2011 um 4:09 pm

I do feel asleep in cars too. It's like a lullaby, that soft and mellow noise made driving and passing by places and peoples and flowers and clouds. But I always wake up to eat. Especially if there's something delicious as those things you brought.

susan October 22, 2011 um 4:17 am

i am ashamed to say, but I have not been to your blog in a while…didn't realize how much I missed it and you. everything you do, you do with your heart and your essence and I am just in awe of your spirit!! I will be back for more!

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