- 1 melon, not too ripe
- 300gr sugar
- 100gr lavender honey
- 1 grated orange peel
- 1 grated lemon peel (blanched twice)
- 1 vanilla pod
- 100gr flaky pastry or phyllo dough
- 150gr sweet pastry dough
- 100gr butter
Cut the melon in half, empty it, slice thinly and remove the rind.
Melt butter in a pan and quickly brown the melon slices, turning once. Set aside on a plate.
Add the sugar and a bit of water to the pan and make a light caramel.
Mix the honey, the grated orange and lemon peels and the seeds from the vanilla.
Put the all the above ingredients in a pie dish, cover with the caramel, let cool.
On top of that, arrange the melon slices in a spiralling circle with the vanilla pod.
Mix together the two pastry doughs. Roll them out into a circle slightly larger than the pie pan. Cover the melon with the dough, tucking in the edges.
Bake at 190°C for 20 to 30 minutes, until crust is baked and golden. Let cool and invert onto a serving dish, melon side up.