The weather has turned corners all of a sudden here in the South. Leaves are falling, sweaters are pulled from their hiding places under the beds, prayers that holes haven’t magically appeared. My toes signal the turn of fall each year with an inability to stay anything less than frozen solid, no matter how many pairs of socks I wear. Excitement is increasing around our home, with visions of decorated trees stacked high with glitzy presents, while I try to keep our girls celebrating one holiday at a time. Why skip all the way to winter when you can enjoy the beauty of fall? Drive around to any big box and you’ll see plastic ghosts on sale next to tinsel and Santa Claus. It’s as if November doesn’t even exist. Why do we ignore the beauty of this season and put holidays such as Thanksgiving as a mere day on the calendar to eat lunch with our family?
I like to extend fall as long as possible. It’s no secret that I’m addicted to food so this is my season, my primetime. As I’ve mentioned previously, I love everything about fall. All five of my senses are stimulated during this season: I can taste the fruit, spice, savory turkey, hear the crackle of leaves, touch the soft, thick blankets on the couch, smell the leaves burning and the food in the oven, feel the cool breezes on my face and and warm fire on my toes (my only relief).
I enjoy the change of seasons in the stores, as well. And these plums were calling to me the other day, like a mythical siren. They stood out from a sea of bright summer underripe vegetation with the deep purple hue of the turn of the season. Without a plan, I hastily placed them in the cart, daydreaming how to best showcase their beauty. An ice cream? Maybe soon. A tart? A pie? Or something more original – a gelatte? Perfect.
Gelatte recipes aren’t as common as other baked pastries, especially around this time, but doing the most common, popular thing isn’t really my style. I like the less obvious, less obtrusive, less known and appreciated things in life – the kind that’s underrated but especially perfect in it’s own way. I’ve always cheered for the underdog with it’s innocence and humbleness. That’s where honesty and realness coincide.
Similar to a crepe, gelattes must have been created for the humble poor. With it’s formless crust and lack of formal pan, it’s a quick way of creating a pie without fuss. It doesn’t have ornamental crimping on the edges, nor is it wrapped up tighter than a Christmas gift, to leave anticipation of the filling. You can view these fillings as they bubble and bake – typically with meats, cheeses, or eggs, or fruit. The edges are simply pulled up and over, only half-wrapping the filling inside leaving a window to view the fruit softening and the honey caramelizing in the oven.
The combination of flavors in the Plum and Orange Gelatte are customary for the season. The acidity of the orange zest pairs well with the sweetness of the plums and honey. And a touch of spicy cinnamon balances out the flavor, bringing the flavors of the season to your kitchen.
The dough, of course, has been created as a gluten-free, grain-free, dairy-free, paleo version and may not be as soft as a typical all-purpose flour crust. But, c’est la vie – grain-free baking is just not going to be the same in texture. But the taste – oh, the taste – will make you forget the difference.
- 3 cups blanched almond flour
- 1/4 tsp salt
- 1/2 cup ghee, cold (place in refrigerator overnight to harden up)
- 1 tsp apple cider vinegar
- 2 eggs, divided
- 2 cups plums, sliced
- 1/4 cup honey
- 1 tsp arrowroot powder
- 2 tsp orange zest
- 1/4 tsp grated cinnamon
- 1 egg, whisked with water
- Add the almond flour and salt to a food processor, pulse 1-2 times to combine.
- Add cold ghee one spoonful at a time, pulsing the food processor a few times in between to help mix it in.
- Run the processor on low and add the vinegar and one egg. Mix until combined.
- Wrap dough in plastic and place in the refrigerator for at least 1 hour or up to 24 hours.
- When the dough is chilled, preheat the oven to 375 degrees. Cover a large baking sheet with parchment paper.
- Remove the dough from plastic wrap and put directly on the parchment paper. Using your hands, flatten the dough to a round shape about 12-14 inches around with a 1/4-1/2-inch thickness.
- Toss the plums with the honey and arrowroot powder, mixing to combine evenly.
- Arrange the plums in the center of the dough, leaving about 2 inches of a border of dough.
- Zest the orange directly over the gelatte, allowing the zest to fall in the cracks of the plums. This should come up about half the orange.
- Using a metal or rubber spatula, pick up the edge of the dough and fold it over onto the fruit, continuing until all the dough edges are folded over. The dough may be a little crumbly so feel free to push it around so there aren’t any holes.
- Whisk the additional egg with a tablespoon of water. Brush onto the top of the dough.
- Bake for 30-35 mins until golden brown. If the edges start to brown too much, cut small strips of foil and cover the edges until fully baked.