Ingredients
- 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
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.