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!
- 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
- 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.
- 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.