Iberico ham and Persimmon Galette

A lot of people i know have been cooking with persimmon in puddings and salads and until recently i had never even heard of it. So far on my blog, i have been indulging in sweet recipes but if i'm honest i'm much more of a savoury girl! Today i had a real hanckering for something unhealthy and delicious using my new found ingredient to garnish it. I decided to make a Galette as opposed to a pie as you can make the edges of your pastry as untidy as possibly and yet it somehow appears charmingly rustic!

For your pastry you will need:

125g Plain flour
55g salted butter
2 tbsp of dried herbs ( i used sage but rosemary would be a good alternative!)
3-4 tbsp of cold water

For your unhealthy filling you will need:

250g of Ricotta
100g of Feta
4 egg yolks
A generous handful of watercress
half a red onion
2 medium sized potatoes chopped into cubes
250g Iberico ham
1 Persimmon finely sliced ( 1mm) to Garnish

1. Firstly make your shortcrust pastry by adding your butter ( cut into cubes) to your plain flour and herbs. Work the butter into the dry ingredients until a crumbly consistency then add your cold water and work with the knife until it starts to form a dough. The less the dough is worked the better your pastry will be! Now cling film your pastry and put in the fridge for 30 minutes.

2. In the meantime boil your potatoes until soft and then cut into cubes. Dry your cubes of potato and add it to your ricotta, feta, watercress, chopped red onion, roughly torn iberico ham and egg yolks. Mix all these ingredients together  and put to one side.

3. Take your pastry from the fridge and roll it out in the circular shape until it is 0.5-1cm thick. Then place this on baking parchment and then put the baking parchment and paper on a baking tray. Put all of your galette filling in the centre of your pastry and pile it high.

4.On top of your mixture layer your persimmon with a few bits of iberico and then fold over the edges of the pastry, do not worry about being neat! With a pastry brush, brush your pastry with egg yolks to give your galette colour.

5. Pop your Galette in the oven at 175° for 40 minutes and then leave it to cool on a cooling rack. If you put it on a plate straight away your galette will have a soggy bottom! When cooled enjoy with some rocket or more water cress. This recipe is easy peasy and absolutely delicious!