Persimmon Poppy Galette
Even in fall Washington can taste tropical. Perfect persimmons grown in Seattle and harvested by our community: a rare delicacy in our climate, for it's aromatic but mellow papaya-like texture and flavor. We added sourdough to our whole wheat pastry cream and let it ferment in the fridge for several days; made a frangipane with maple and Washington hazelnuts, layered in gorgeous slices of persimmon cut on the bias and finished with poppyseed and citrus zest.
Our galettes are filled with the best family farm-direct fruit and veg of the season in a stellar flaky all butter crust with fresh-milled single origin Skagit Valley flour.