The Gift of Aimless Wandering and A Maple, Persimmon, and Curly Dock Tart

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One of the most beautiful gifts you can give yourself is nearly free: aimless wandering. Setting aside a big chunk of time to just wander is opening yourself up to magic: discovering hidden gems, exploring places you wouldn’t otherwise, and even making friends. The way to aimlessly wander is to set out with no plan, destination, or expectations. Bring a bag. Stock it with a water bottle, some snacks, a notebook and pencil, and your phone and wallet. You might also want sunscreen, and maybe a camera. I also like to bring an extra basket or bag just in case I find something lovely to forage, like a tree dripping with ripe persimmons on that forgotten corner near the dead-end road. Then, just go. Let your feet and intuition guide you. Trust the process. Be wary of your safety, but beyond that just let your thoughts wander. Sit down and have a picnic if you want to. Stop and write if you want to. Let yourself release the idea of time and place and just be in the moment, wherever that happens to lead you. If you feel like you are wasting your time, that’s a good indication that you are doing it right, and that soon you will melt into that glorious flow state of discovery. 

Take in the fall leaves, the autumnal decorations, the feeling of the breeze. Wander into shops that catch your eye. If you find an area that feels special, stop and sit with that magic for a bit. Then move on. Lose yourself in the scenery. Just enjoy being alive and unburdened for a little bit. 

Maple-Persimmon Tart with Curly Dock Pastry

Many of my favorite ideas come to me while I am aimlessly wandering, and this recipe is a prime example. I had stumbled upon a persimmon tree and, as I walked, I let my mind explore how I could showcase those unexpected treasures. With persimmons on my mind, I wandered into a patch of curly dock at the edge of the foothills and my plan just clicked: What would compliment those custardy persimmons quite so perfectly as an earthy curly dock pastry crust? I’m happy to say that my concept was just as delicious in real life as it was in my head, and it’s a delight to share it with you today. 

First, some notes on the ingredients: 

Curly dock spires are rust-colored and look beautiful against the soft golds of autumnal dried grasses. These plants are a symbol of resilience; their seeds remain viable for decades, and both the young leaves of the plant and their light papery seeds have long been eaten in times of hardship or famine. When droughts decimate other crops, curly dock remains. (And there’s no need to worry about over-harvesting, since curly dock is prolific and sometimes even invasive in most areas it grows.) Each plant produces tens of thousands of seeds, associating them with abundance and fertility. 

I usually find it growing in meadows or along roadsides, particularly in areas where the soil has been disturbed, like old construction sites. 

To make the flour, collect the dried dock seeds off their stalks. Lay them on a cookie sheet outside for a few hours to let any critters escape, then toast them at 350F for 3-5 minutes, or until fragrant. Grind the seeds, hull and all, in a coffee grinder until you have a fine flour. (If you don’t grind it fine enough, your finished baked goods will be a bit gritty.) Though the flour itself feels light (due to the amount of chaff that is ground in it), it bakes up slightly heavy, so you don’t want to use more than about 30% in any flour blend. It has a rich, hearty taste - lovely toasted with a very slight (but pleasant) bitterness. The seeds are high in protein and the chaff is a source of fiber; together, they make a healthy and versatile flour. 

Persimmons can be found throughout the Pacific Northwest. There are two main types: Hachiya: long acorn shapes that are tart until fully ripe, when they become soft and sweet and juicy. They are best used for soft things like jam, compote, or pudding. Fuyu: looks like a squashed tomato.These are smaller, sweeter, and edible while still firm, making them better for a tart like this one or added to salads or pies. Make sure the persimmons you use are completely ripe, since unripe persimmons are very tannic and not pleasant to eat. 

This tart is surprisingly easy to put together, filled with flavorful seasonal ingredients, and is both vegan and refined-sugar free. Does it get any better than that?? A hearty curly dock crust holds smooth chocolate mousse, topped with slices of fresh persimmon and a glaze of maple syrup. Yum. What a perfect ending to a delightful afternoon of aimless wandering. Note: this recipe makes a very large tart (12” pan or so), but it can easily be halved for smaller tart pans, or even a few individual tarts! 

Curly Dock Seed Crust: 

1 1/2 c. all-purpose flour

1/2 c. dock seed flour

½ tsp. Cinnamon 

1/4 tsp. salt

½ - ⅔  c. vegetable shortening

1/4 c. ice water (plus extra if needed) 

1 tsp. vinegar 

Directions: 

1. Mix together the flour, dock seed flower, cinnamon, and salt.  Cut in the shortening until the mixture resembles fine bread crumbs. 

2. Whisk together the ice water and vinegar. Using a fork, whisk the flour mixture while gradually adding a bit of the liquid mixture until the dough comes together into a soft dough but is not sticky. Do not overmix. (Note: curly dock seed flour is really “thirsty” - you will probably need more water than you’d normally expect!) 

3. Form the dough into a flattened 6” disc and refrigerate, covered, for at least an hour. 

4. Roll the dough out gently and press into a tart pan, leaving the edges overlapping. Prick the bottom with a fork, then stick it into the freezer for 15 minutes to firm up. Meanwhile, preheat the oven to 425F. 

5. Line the tart crust with parchment paper or aluminum foil and fill with pie weights. Bake for 10 minutes, then remove the weights and paper and bake another 3-5 minutes more, or until the crust is no longer shiny and is slightly darker brown. 

6. Remove from the oven and immediately and gently trim the crust with a very sharp knife. Let cool completely before filling. 

Avocado Chocolate Mousse: 

Somewhere between a ganache and a traditional fluffy mousse, this mixture is as healthy as it is easy to prepare! Make sure the avocados are soft, just barely on the side of over-ripe. 

Ingredients

2 ripe avocados (make sure it’s nice and soft!)

¾  c. maple syrup

2 tsp. vanilla extract 

pinch of salt

⅔  c. cocoa powder

Directions:

1. Place everything except the cocoa powder in a food processor and blend until very smooth, stopping to scrape down the sides as needed to prevent lumps.

2. Sift in the cocoa powder and blend again until evenly mixed. 

To assemble: 

1/4 c. maple syrup

pinch sea salt

5-8 (depending on size of persimmons and size of pan)  firm but ripe Fuyu persimmons

dock seed tart crust

avocado maple mousse

Directions: 

1. Stir the sea salt into the maple to make a salted maple glaze

2. Spread the avocado maple mousse into the tart shell in an even layer.

3. Peel the persimmons using a vegetable peeler, then slice them into very thin slices, then cut those in half to make thin half circles. 

4. Arrange the persimmon slices in the mousse, cut side down, to make a swirled flower design. 

5. Brush the maple glaze over the top and serve immediately.

Substitutions: If you can’t find curly dock seeds to mill into flour, buckwheat makes a great substitute. (Just use a little less water in your pastry dough.) If you can’t get persimmons, any other soft fruit that pairs well with chocolate can be used, such as pears, mangos, or strawberries. 

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