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

Method

Galette Dough

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!)
Empty your dough onto a lightly flowered surface and kneed into a ball.
Cover tightly in plastic wrap and refrigerate for 30 minutes or up to 3 hours.

Assembly

Preheat your oven to 180ºC (350ºF).
Combine your sliced persimmons with the cinnamon, ground ginger,salt and sugar in a medium bowl. Gently stir to coat.
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.
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.
Fold and pinch your edges around the tart creating a crust. Brush with milk and then sprinkle with turbinado sugar.
Bake in the center of your oven for 30-40 minutes or until golden and bubbling.
Serve hot with vanilla ice-cream or creme fraiche.