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Persimmon Galette


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons white granulated sugar
  • 3/4 teaspoon fine-grain sea salt
  • 4 ounces 1 stick unsalted butter, frozen
  • 4 tablespoons very cold water divided
  • 3 to 4 persimmons sliced horizontally, thinly
  • 1/4 cup light brown sugar
  • Juice from 1/2 lemon
  • 1/4 teaspoon salt
  • 1 large egg beaten in a small bowl
  • 1 tablespoon demarrara sugar for garnish


  • In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add a 50% of the recommended water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  • In a small bowl, toss together the sliced persimmons with the browns sugar, lemon juice and salt. Set aside.
  • Remove the disc of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 10-inch round. Set the scraps aside, we’re going to use them as garnish. Add the persimmon slices to the center of the dough and arrange in a circular pattern. There should be about two layers of persimmon slices; they’ll definitely shrink up a bit in the oven.
  • I did a circle pie dough garnish for the galette; feel free to skip this step! Roll the scraps into a 7 inch circle and cut out a few 2-inch rounds using a biscuit cutter. Brush the edge of the galette with a bit of water and place the circles all around the edges, pressing them slightly. (The water will help seal the garnish to the pie dough.) Brush the entire galette with egg wash and sprinkle the demmarrara sugar on top. Transfer to the freezer to chill for 15 minutes. Bake for 20 minutes, until the top is starting to turn golden brown. Turn the heat down to 350 degrees F and bake for an additional 15 to 20 minutes. During this time the color should become more even and the persimmons should soften. If at any time a part of the galette is starting to brown too quickly, you can cover that part with a bit of foil.