Fall Galette – Persimmons and Rosemary

The word rustic is used a lot, and authenticity is faltering.  I think it would be disingenuous to call this a “rustic pie” in my black-and-white tiled, sun-dappled kitchen in California.  Rustic, to me, means the antique shop in my Pennsylvania town that takes up half a block.  The one that had a bakery and sold clam chowder out of season.  The one that caught fire and the landlord fed the first responders pizza and Coke when they were done.  This is a place where price tags are handwritten, negotiable.  A place where there is no kitsch in the idea of the “country craft”.   Rustic is authentic, in my part of the country.  I’m on rented land in California, this isn’t mine at all.  So, for authenticity’s sake, I’ll call this by its French name.  A galette.

This galette is fresh, light, crisp around the edges. It is sturdy and autumnal in ingredients and gesture.  Let it be a reason to celebrate, let it be a reason to go to the farmer’s market and buy 20 bruised and shiny persimmons for $3.  Let it be fall, even in the 80 degree noontime heat.  Let it be fall, because it’s those last few moments of the autumn harvest that always seem to count the most, the kinds you try to remember and collect like lightning bugs in that old Mason jar of sentimentality.

Persimmons and Rosemary Galette

Rosemary and Persimmons Galette 

Ingredients:

For the pie crust:

  • 1 cup flour
  • 3 TB packed brown sugar
  • 1/2 TB finely chopped rosemary (more if desired)
  • 1/4 teaspoon salt (I used a little more smoked salt for some depth to the mineral)
  • 1 stick cold, unsalted butter, cut into cubes
  • 2 TB ice water
  • 1 egg, beaten (for egg wash)

For the filling:

  • 4 small or 2 large persimmons
  • 2 TB packed brown sugar
  • 1/4 cup ground almonds
  • 1/4 cup quick oats
  • Zest of one clementine, or 1 TB orange zest
  • 1 TB lemon zest
  • Pinch of sea salt
  • 1 TB clover honey
  • 1 teaspoon orange blossom water
  • 1 teaspoon vanilla

Directions:

  1. For the dough: In a food processor, pulse flour, brown sugar, salt, and rosemary together until mixed (5-6 pulses)
  2. Add butter, pulse until dry mixture resembles coarse meal with pea-sized bits of butter throughout
  3. While processor is running, pour in ice water into feeding tube
  4. Keep motor running until a ball just forms, turn dough out onto a lightly flours board
  5. Wrap and refrigerate for 45 mins to an hour
  6. While dough is resting, preheat oven to 450 degrees and prepare a baking sheet with parchment paper.
  7. To start on the filling: Simply combine all ingredients for persimmons filling into a mixing bowl, gently stir them together with a wooden spoon, and allow to rest and macerate while dough is in the refrigerator
  8. When dough is ready, place directly on parchment paper and use a floured rolling pin to roll into a circle, about 1/3 inch thick
  9. Spoon filling mixture into center of circle and spread evenly, leaving about a 1-inch margin
  10. Fold edges inward and over one another to keep center in.  Seal edges and brush with egg wash add a little finishing salt on the edges for some flavor
  11. Bake for 20 minutes or until crust is golden and filling is bubbling
  12. Allow to cool.  Serve plain, with vanilla ice cream and peppercorns, or with cream cheese mousse (below)

Cream Cheese Mousse

Ingredients:

  • Package of 8 oz cream cheese
  • 2 TB softened butter
  • 1/2 cup confectioner’s sugar
  • 1/2 cup heavy whipping cream
  • 1 TS orange zest
  • 1/2 TS cinnamon
  • 1/2 TS allspice
  • 1/2 TS nutmeg
  • Pinch of salt

Directions:

  1. Cream butter, cheese, and sugar together in a large mixing bowl, set aside
  2. Whip the cream until peaks form, mix into the cream cheese mixture, first by stirring in a small amount with a rubber spatula and then combining in halves
  3. Add all remaining spices
  4. Refrigerate for half an hour, add as a dollop to galette slices

Persimmons and Rosemary Galette

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