Persimmon & Pear Galette

A galette is a free-form dough creation that is easier than, well, pie! Though it is simple to make, its beautiful and rustic look will impress any guest.

If you’ve never tried a persimmon, you are in for a real treat. Its yellow-orange flesh has a flavor that is honey-like and deliciously sweet. No wonder it is often referred to as the “fruit of the gods!”

When choosing the persimmons for this recipe, keep in mind that two types are generally available in the United States. The type you should pick is the Fuyu – a flat, little orange fruit that can be eaten when hard (like an apple). It is easy to slice and perfect for this galette.

The other type is the Hachiya. It has the shape of an acorn and must be completely ripe with a pudding-like texture before it is eaten.

Serves 4

Active Time: 30 minutes

Total Time: 25 hours

Ingredients

2 organic persimmons, sliced ¼-inch thick
2 organic pears, sliced ¼-inch thick
1¼ cups sprouted spelt flour
1½ teaspoons rapadura or coconut sugar (plus extra for sprinkling)
½ teaspoon sea salt
Zest of ½ lemon
8 tablespoons (4 ounces) cold, unsalted grassfed butter, cut into pieces
¼ cup ricotta, yogurt, or crème fraiche
1 large egg, yolk only
3 tablespoons plus one teaspoon cold water

Directions

To make the dough

Whisk the flour, salt, sugar, and zest together in a large bowl.
Work the butter into the flour with your fingertips or a pastry blender until the mixture resembles a course meal and the largest bits of butter are pea sized.
In a small bowl, stir the ricotta, yogurt, or crème fraiche and 3 tablespoons of water until combined. Pour into butter-flour mixture.
With a spatula, stir together until a rough ball forms, then use your hands to knead the mixture. Wrap in plastic and refrigerate for at least an hour; overnight is ideal.

To assemble

Preheat the oven to 400° F. On a floured workspace, roll out the dough into a large round shape, about 14-16 inches across.
Transfer the dough to a parchment-lined baking sheet.
Arrange the sliced fruit in the center of the dough, leaving a 2-inch border. Fold the dough over the filling, pleating the edge to make it fit.
Whisk egg yolk and remaining water together and brush over exposed crust. Sprinkle with additional sugar (optional).
Bake until the crust is a deep golden-brown and the fruit is cooked, about 35-40 minutes. Transfer the parchment with the galette on it onto a wire rack and let cool completely. Cut into wedges and serve.

Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor is available for personal, in-home ancestral food preparation and real-food kitchen retrofits throughout San Diego and Los Angeles Counties. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals. Contact her at [email protected] for more information.

Check out other Chef Taylor Allen recipes:

Salmon with Roasted Poblano & Caper Salsa and Fingerling Potatoes

Lamb Burgers with Harissa Tzatziki on Sourdough Buns