Spiced Persimmon Galette

A few weeks ago our friend Ang requested that I make a recipe that uses persimmons because she loves them so much. To be honest, I’d never (knowingly) had a persimmon until today…and I think I love them too. This galette is super easy and highlights the persimmons perfectly. I originally shot the galette WITHOUT ice-cream on top, sent Hayden a photo to which he responded that it needed ice-cream. Sent him a photo with one scoop on top, he said more, sent him one with TWO on top, he said more. Finally he was happy with three massive scoops of vanilla ice-cream on top and so am I. This has probably been my favorite recipe to shoot so far!

Serves 6-10

  • 2 1/4 cups all purpose flour
  • 1 cup butter, cut into small cubes and chilled
  • 1/2 cup ice water
  • pinch of salt
  • 3 persimmons, peeled, and cut into thin discs or wedges
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 3 tbsp sugar
  • 2 tbsp whole milk
  • 2 tbsp turbinado sugar


Galette Dough

  1. In a large food processor (this can be done by hand) combine flour, butter and salt. Blitz just to mix slightly. Slowly add the water while food processor is on until a loose mix has formed. (Do not over mix!)
  2. Empty your dough onto a lightly flowered surface and kneed into a ball.
  3. Cover tightly in plastic wrap and refrigerate for 30 minutes or up to 3 hours.


  1. Preheat your oven to 180ºC (350ºF).
  2. Combine your sliced persimmons with the cinnamon, ground ginger,salt and sugar in a medium bowl. Gently stir to coat.
  3. Remove your dough from the fridge and roll out on a floured surface into the shape of your choice, no more than 1/4 inch thick.
  4. Arrange your persimmons in desired pattern (or you can just toss them all in the center) leaving at least 1 inch of dough around the edges.
  5. Fold and pinch your edges around the tart creating a crust. Brush with milk and then sprinkle with turbinado sugar.
  6. Bake in the center of your oven for 30-40 minutes or until golden and bubbling.
  7. Serve hot with vanilla ice-cream or creme fraiche.


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