Persimmon Galette With Brown Rice-Cornmeal Crust

Persimmon Galette With Brown Rice & Cornmeal Crust

*Note: Because this recipe contains butter, it is not dairy-free. You could try substituting non-dairy shortenings such as coconut oil or lard, but results may not be the same.

You may be able to tell from this more ambitious recipe that my appetite has returned! Though I continued to have morning (or rather, all-day) sickness into my 16th week, it has finally passed (phew!) and for the past couple of weeks I have been hungry almost constantly. Still craving carbs and sweets, so when I saw Martha Stewart’s recipe for a pear galette in the Chronicle last weekend I got the idea stuck in my head and decided to try a version of it using some of the lovely persimmons that are so plentiful in California right now.  Plus it was a great time to try out a pre-Thanksgiving dessert idea!

Gluten-Free Brown Rice & Cornmeal Tart Dough

2 cups brown rice flour

1/2 cup fine yellow cornmeal

1 tsp xanthan gum

1 tsp sea salt

1 cup (1/2 lb.) unsalted cultured butter, chilled and cut into 1/2-inch cubes

5 T cold water

 

Combine the flour, cornmeal, xanthan gum and salt in a food processor and pulse to mix. Add the butter and pulse briefly until the mixture is like coarse bread crumbs. Pour the mix into a large bowl and add the water, 1 tablespoon at a time, mixing until the dough holds together. Use your hands to form the dough into a ball, then flatten into a disk. Wrap in plastic and refrigerate for an hour.

Persimmon Galette

5 large persimmons, thinly sliced

1 T cornstarch

1 T maple syrup (or agave or xylitol)

1/2 tsp cinnamon

1 egg yolk

Optional: xylitol or raw sucanat for sprinkling

Slice the persimmons and combine with cornstarch, syrup or other sweetener and cinnamon. Set the fruit aside while rolling out the tart dough. Preheat oven to 375 degrees F.

Cut a piece of parchment paper to the size of your baking sheet. Lightly flour the parchment. Place the chilled dough in the center of the parchment. Cover with a sheet of plastic wrap and use a rolling pin to roll out the dough between the parchment and plastic until it is almost 1/8-inch thick and about a 14 to 16-inch oval. (Martha Stewart says 18 inches, but I found it easier to roll the gluten-free dough into a slightly smaller yet thicker crust – it will hold together better.) If it breaks apart, press the torn edges together with your fingertips. When the dough is rolled out completely, you can seal the tears with a tiny dab of water. Spread the persimmon filling in the center of the dough to within a couple inches of the border. Gently fold the edges of the dough over the fruit, pressing any tears back together. In a small bowl, whisk the egg yolk with a teaspoon of water. Use a pastry brush to gently rub this mixture over the top of the pastry crust. This helps to hold the crust together better and gives it a nice smooth, golden edge. Sprinkle with optional xylitol or raw sucanat. Transfer the tart, still on the parchment paper, to the baking sheet. Bake in the center of the oven for 45 minutes or until crust is light golden brown. Allow it to cool slightly before transferring to a serving plate.

I found that the crust generally held together pretty well, though parts of it did break apart easily, so don’t be frustrated if that happens! The final product did present beautifully (if not totally symmetrically), with a nice flaky texture and buttery taste. You can also try this recipe with other fall fruit such as pears or apples (however I would suggest not using as much maple syrup as these fruits are juicier and sweeter than persimmons).

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