Have always been fascinated with pies & pastries. So I started off with a simple pie recipe - Galette - a kind of flat pie originated from French Cuisine, real simple and doesn't require any pie mould. For the pastry, I used a mixture of plain flour and wholemeal flour. Reason being, due to the traits of wholemeal flour, it gives the pastry an additional crunch to the texture.
Usually Galette are being done with, fruits like apple, berries, peach etc. For this recipe I decided to use persimmons, especially when its in season now in the South-East Asia region. I used persimmons that are not too ripe for easy handling, but if I were to redo this again I will choose a slightly riper ones so that its much more sweeter and juicer. Mine turn out a ted bit dry but still tasted great!
Furthermore, adding a Asian twist to it by mixing with shredded coconut and gula melaka (palm sugar). The usage of gula melaka and coconut are pretty distinct by itself so I was pretty skeptical about the combination. Results - Turn out pretty well and balance!
Ingredients - 6 servings - 60 minutes (less pastry prep time)
- 2/3 cup of wholemeal flour (you can sub with whole wheat flour)
- 1/3 cup of all purpose flour
- 80g of butter cut in cubes
- 2 tsp sugar
- 1 tsp salt
- 1/4 cup of ice water (add 1 or 2 more tbs if its too dry)
- 1 whole egg with 1 tbs water - egg wash
- 6 Persimmons, slightly overripe, skinned and in slices
- 4 tbs of shredded coconut
- 80g of gula melaka, shaved from the block.
- 1 tbs of cornstarch
- sugar for dusting on crust
Note: 1 cup = 250g
Sieve all purpose flour & wholemeal flour in a bowl. Add sugar & pinch of salt. Then add the butter cubes in, use a pastry cutter or your fingers to mix the butter into the flour till coarse bread crumbs texture.
Next, add in a few tbs of ice water to the flour, mix well till it come together to form a ball of dough. Wrap with clean wrap and chill in fridge for a couple of hours to set while you can prepare the persimmons.
Mix the sliced persimmons with 2 tbs of shredded coconut, 80g of shaved gula melaka and cornstarch, set it aside while you prepare the pastry. In a large baking sheet, roll your dough out to about 12 inches wide in circular shape. Lay the persimmons in the pastry about 1 1/2 inches from the edges in whichever way you like. Then fold in the pastry from the edges to seal the persimmons juices in when baking.
Brush the crust with egg wash and dust it with sugar, preheat oven to 375F/200C and bake for about 35mins more or less, until crust turns golden brown. About 10 minutes before its done, sprinkle in the rest of the shredded coconut on the galette. After its done, let it cool before you cut and serve!!!
Perfect to go along with a scoop of ice cream or whipped cream. Prepare this yummy treats as thanksgivings' nearing! I will be doing a series of galette with more interesting combinations so do keep a lookout!