The galette, if you are unfamiliar, is rustic tart that can be made with almost any fruit.
It is a new favorite of mine after discovering how wonderful it can be this summer when I made a fig and honey version from Deborah Madison's Vegetarian Cooking for Everyone.
( A book I highly recommend for anyone who loves to cook, regardless of carnivorous tendencies.)
This most recent version I made for Thanksgiving with the fuji apples and fuyu persimmons we received in our Nov 23 boxes. It turned out lovely. The pastry is sweetened a touch and the fruit as well and served with whipped heavy cream.
Persimmon Apple Galette
four apples (peeled, cored and thinly sliced)
five or six persimmons (leaves removed, peeled and thinly sliced)
galette dough (see below)
1/4 cup sugar
1/2 heaping teaspoon cinnamon
2 tablespoons butter, melted
Make dough, roll into a 14inch circle, 1/4 to 1/8 inch thick, and set on a large baking sheet without sides or on the underside of a sheet pan.
Preheat oven to 400 degrees.
Toss sliced apples and persimmons with 4 tsp sugar and the cinnamon. Beginning in the center of the dough circle, overlap apple slices and then persimmon slices in concentric circles alternating out from center, leaving two or three inches of dough all the way around. Fold remaining dough toward center, pleating dough as you go, covering some of the fruit.
Brush dough with melted butter and sprinkle with remaining sugar. Pour any remaining butter over fruit. Bake until dough begins to turn golden and fruit is tender, about 45 minutes.
Serve warm or room temp with whipped cream or ice cream.
Galette Dough (from Deborah Madison)
2 cups all-purpose unbleached flour
1/2 tsp salt
1 T sugar
12 T cold, unsalted butter, cut into small pieces
1/3 to 1/2 cup ice water
Mix flour, salt and sugar together in bowl of food processor. Add butter pieces and pulse until some pea sized chunks remain. Sprinkle ice water a couple tablespoons at a time into processor and pulse, adding water until dough starts to come together. (Squeeze in hand, if it sticks together, it is moist enough)Dump out onto a floured surface and form into a ball, then flatten into a disc, handling as little as possible. If dough is too soft, refrigerate for 15 min or so.
To form galette, roll it out on a lightly floured surface into a 14 inch irregular circle about 1/8 inch thick. Fold into quarters and transfer to the back of a sheet pan or cookie sheet without sides. Unfold it. Add fruit according to the recipe.
