October 24, 2016

Pearsimmon Galette

Pearsimmon Galette

I have always been fearful of homemade gluten-free crusts. They seem to be both an emotional and time commitment, meaning if I spend all that time preparing the dough and it turns out to be a flop, I’d be emotionally distraught. With my new KitchenAid® Artisan® Mini Mixer, however, I was feeling bold. Audacious. Inspired. I love this new mixer. I even keep it in my room on my desk because I’d rather look at it than make room for my schoolwork. Also I’m considering getting a solly baby wrap so I can carry it with me everywhere. I’ve only ascribed this much emotional attachment to an inanimate object to my sourdough starter. Although the sourdough is fair game, because technically that’s alive. So this kind of love is specific just to my mixer.

I decided to try a Fall inspired galette with pears and persimmons, hence pearsimmon galette.  I’ve only made a tart like this one other time and it was with almond flour. I remember bringing it to a Friendsgiving party and (with wine also in hand), going around to everyone in the room asking / demanding they agree if it was Pinterest worthy. Life. Of. The. Party. It definitely wasn’t, and I’m not entirely sure this one is either.  

I can’t say it came out to be the most aesthetically astounding creation, but I did it! And it was a relatively quick experience, with no tears involved. Maybe it isn’t the most beautiful gal(ette) at the party, and maybe she’s a little damaged with a few cracks around the edges, but she certainly has heart and personality and I feel deeply attached to her. Much yum and much emotion. Check her out below!

I used the pie crust recipe from The Bojon Gourmet. Here are the ingredients you’ll need:

Crust:

  • about 6 tablespoons ice water
  • 1/2 cup (2 3/4 ounces) sweet rice flour
  • 1/4 cup (1 1/4 ounces) millet flour
  • 1/4 cup (1 ounce) oat flour
  • 1/4 (1 ounce) cup arrowroot flour
  • 1 teaspoon sugar
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons (3 ounces) cold ghee

Filling:

  • 2 pears
  • 2 persimmons
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

I added the flours to my  KitchenAid® Artisan® Mini Mixer. Once they were blended, I added the ghee, and mixed until the ghee was in small chunks. I then added the water very slowly, one tablespoon at a time, mixing with my hands after each spoonful. The dough should be just damp enough to hold together. Then I wrapped the dough in plastic wrap and chilled for 30 minutes.

In the meantime, slice the pear and persimmon. Toss with lemon juice, maple syrup, cinnamon, nutmeg, and vanilla extract. Set aside.

When the dough is chilled, let sit at room temperature 5-10 minutes. Roll it out, put fruit mixture on the inside, roll up the edges, add oats to the edges.

Bake 400F for 40 minutes.

persimmon-pear-galette-ingredients

 

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