Dough
Filling and assembly
assembly-
Dough
Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal with a few pea size pieces remaining.
Transfer to a large bowl; drizzle with 4 TBL ice water and mix just until mixture comes together. Gently pat dough into a 6" diameter disk. wrap in plastic and chill at least 1 hour.
Filling and Assembly
Preheat oven to 375. Toss persimmon filling together in a large bowl.
Roll out dough on a lightly floured surface to a 13" round. Carefully transfer to a parchment lined baking sheet. Arrange persimmon slices in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45-50 min. Let cool before serving.
recipe by Meredith Baird Figone
1 Extra Firm Block of Tofu
BLEND
toppings:
CORN
SMOKEY SUNFLOWER CHIPOTLE DIP
1 cup sunflower seeds, soaked 1-2 hours
1 cup steamed butternut squash or sweet potato
2 TBL olive oil
1 TBL Miso
1 TBL nutritional yeast
1 TBL Hi Note Sloppy Papi
(or 2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic & onion powder)
pinch of sea salt
pinch of cayenne
3/4 cup water (more if needed to blend)
Blend all ingredients until smooth!
recipe by Meredith Baird Figone
You can use sweet potato or butternut squash to make the noodles on a spiral slicer. (I love the Benriner Japanese Slicer, and it lasts forever)