Persimmon & Pear Galette

A galette is a versatile, flat round pastry which can be assembled in under 10 minutes and can be used for both sweet and savory meals. The dough can be frozen and rolled out, which makes it great for quick weeknight desserts or parties because they are easily sliced, and simple to eat.

Active time: 35 minutes - Total time: 2 hours / Serves 4

ingredients

• 2 ORGANIC PERSIMMONS, SLICED 1/4 INCH THICK
• 2 ORGANIC PEARS, SLICED 1/4 INCH THICK
• 1 1/4 CUPS SPROUTED SPELT FLOUR
• 1/2 TEASPOONS SEA SALT
• 1 LARGE EGG, SEPARATED
• 1 1/2 TEASPOONS RAPADURA, OR COCONUT SUGAR
• ZEST OF 1/2 OF A LEMON
• 8 TABLESPOONS (4 OZ) OF COLD UNSALTED GRASS FED BUTTER, CUT INTO PIECES
• 1/4 CUP RICOTTA, YOGURT, OR crème fraîche
• 3 - 4 TABLESPOONS OF COLD WATER

method

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 mixture resembles a course meal and the largest bits of butter are pea sized. In a small bowl, stir ricotta and 3 tablespoons of cold water together 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, although overnight is ideal.

To assemble

Preheat the oven to 400° F. On a floured workspace, roll the dough out 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 water together and brush over exposed crust. Sprinkle with rapadura (optional).