Persimmon and Ricotta Galette

Persimmon and Ricotta Galette
Persimmon

When you live in a tiny apartment with two dogs and no counter space, there are bound to be some culinary casualties...

This year, I was excited to unveil my newest recipe at Thanksgiving dinner: Persimmon and Ricotta Galette. I knew it would be a hit because it had already received two thumbs up by my very discerning sister during a test run.

I spent the morning of the big day rolling out pie dough, slicing persimmons, and carefully assembling pies. After much love and attention, I finally pulled two beautiful galettes from the oven. They needed an hour to cool, but every inch of counter space was covered with other Thanksgiving side dishes in progress (butternut squash mac and cheese and pumpkin steam buns).  

Slicing Persimmons
Sliced Persimmons

So I decided to let the galettes cool on the living room coffee table. I turned my back on the pies for just a few seconds, but it was already too late.  To my utmost HORROR, my dogs had devoured most of the galettes. I let out a blood-curdling scream, which sent both dogs into a guilty retreat.   

Sadly, I didn't have enough persimmons to remake the pies, so they just had to be absent from the dessert table this year.  But as a relatively new dog owner, I learned a valuable lesson: NEVER trust your dogs around food, for even a second. Although, my Persimmon and Ricotta Galettes couldn't be sampled by the masses, rest assured they are both sister and dog approved.

Persimmon and Ricotta Galette

Persimmon and Ricotta Galette

Ingredients:

4 fuyu persimmons

1 teaspoons fresh lemon juice

Zest of ½ a lemon

2 teaspoons flour

1 tablespoons sugar

1 cup whole milk ricotta cheese

1 tablespoon honey

1 pie crust (recipe below)

1 egg

Directions:

Prepare the piecrust (recipe below) and place in the refrigerator for 1 hour.

As you are waiting for the pie dough to chill, peel the ripe persimmons and cut into ¼ inch slices. Persimmon can be eaten at many stages of ripeness. If the persimmon is hard when pressed, then dice into ½ inch cubes. This will make the finished persimmon galette easier to cut. If the persimmon is softer (indents slightly when pressed), then you can cut the peeled persimmon into thin slices (as pictured in this post).

Place cut persimmons in a medium bowl. Add lemon juice, lemon zest, flour, and sugar.  Mix until the persimmons are evenly coated.

In a separate bowl, mix together ricotta and honey

Persimmons
Ricotta with Honey

Preheat the oven to 425 degrees F.

Remove pie dough from the refrigerator and let sit at room temperature for 5-10 minutes. This allows the dough to soften just a little and makes rolling it out easier. Roll out with a rolling pin on a lightly floured surface to a 16-inch circle; about 1/4 - 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

 

Making Persimmon and Ricotta Galette
Persimmon Ricotta Galette

Place the ricotta/honey mixture into the middle of the rolled out pie crust and spread evenly, leaving about a 2 to 3 inch border of crust.  Next, place the persimmons on top of the ricotta, creating an even layer of fruit that covers the ricotta.  Again, make sure you leave the 2 to 3 inch border.  Finally, fold the border over the ricotta and persimmon filling, pleating the crust as you fold.

 

Persimmon and Ricotta Galette, Pre-Bake
Sprinkle of Sugar on Persimmon and Ricotta Galette

Lightly beat the egg in a small bowl. Brush the pie crust with the egg.  Sprinkle the egg-washed crust with some granulated sugar. Bake the galette at 425 degrees for 20 minutes, or until the crust is golden brown. Remove from the oven and let cool before serving. Cooling allows the juices and ricotta to set.

Making Pie Dough

All Butter Pie Crust

Recipe adapted from Simplyrecipes.com

Ingredients:

2 and 1/2 cups all-purpose flour, plus extra for rolling

1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon sugar

6 to 8 tablespoons ice water

Combine flour, salt, and sugar in a large bowl. Add butter and use pastry cutter or two forks to cut the butter into the flour, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water, 1 tablesppon at a time, until the dough just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and mix. Note that too much water will make the crust tough.

Turn crumbly dough mixture onto a floured work surface and gently shape the dough mixture into ball and press to form a disc shape. Work the dough just enough to form the disc, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.

Persimmon and Ricotta Galette