Healthy Persimmon Galette

There’s something special about persimmons that always gets me excited for fall baking. Every time I spot these orange fruits at the farmers market, I can’t help but grab a few extra for my favorite rustic dessert. Making a galette might sound fancy, but trust me – it’s just a laid-back version of pie that’s pretty much impossible to mess up. I love how forgiving it is, with its casual folded edges and free-form shape.

The combination of sweet persimmons and buttery pastry reminds me of the simple French desserts I tried during a vacation years ago. And the best part? You don’t need any special baking skills or fancy equipment. Just roll out some dough, pile on the fruit, fold the edges over, and pop it in the oven. It’s the kind of dessert that looks like you spent hours in the kitchen, when really, you were probably just catching up on your favorite show while it baked.

What Kind of Persimmons Should I Use?

This recipe actually calls for both main types of persimmons – Hachiyas and Fuyus – and each plays a specific role in creating the perfect galette. Hachiya persimmons need to be super soft and jelly-like before they’re ready to use (think: water balloon consistency), or they’ll be terribly astringent. Fuyu persimmons, on the other hand, can be eaten while still firm, like an apple, and they’re the ones you’ll slice for the pretty pattern on top of your galette. If you can only find one type, you can make the galette with just Fuyus – just make sure some are very ripe and soft for the base, while others are firm enough to slice. When shopping, look for persimmons with deep orange color and unbruised skin.

Options for Substitutions

Here’s what you need to know about making swaps in this galette recipe:

• Spelt flour: If you can’t find spelt flour, whole wheat flour, graham flour, or even all-purpose flour will work fine. Just note that using all-purpose will give you a lighter, less nutty flavor.
• Persimmons: While persimmons give this galette its unique flavor, you can use other soft fruits like ripe pears or apricots. For Hachiya persimmons, use very ripe mangoes; for Fuyu persimmons, try firm peaches or plums. Remember that substitute fruits might release different amounts of liquid.
• Citrus zest: No clementines? Orange zest works perfectly. For lemon zest, lime or even grapefruit zest can step in – just use a bit less of the grapefruit since it’s stronger.
• Cream for brushing: The recipe already suggests alternatives – milk, water, or beaten egg all work for brushing the dough. Each gives a slightly different finish: egg wash gives the most shine, while water gives the least.
• Butter: For the pastry, butter is pretty important for that flaky texture. If you need to, you can use cold coconut oil, but the dough will be more delicate to work with and the texture will be different.

Watch Out for These Mistakes While Baking

The success of your galette largely depends on the temperature of your ingredients – using butter that’s too warm will result in a tough, dense crust instead of the flaky layers you’re after, so keep your butter and water ice-cold throughout the process. When working with persimmons, it’s crucial to use the right ripeness level for each variety – Hachiya persimmons must be completely soft and jelly-like (think water balloon), while Fuyu should be firm but yield slightly to pressure, similar to a ripe peach. Another common mistake is rolling the dough too thin or thick – aim for about 1/8 inch thickness, as too thin will lead to tears and leaks, while too thick won’t cook through properly. For the best results, let your shaped galette chill in the refrigerator for at least 15 minutes before baking – this helps prevent the butter from melting too quickly and ensures your crust stays crisp and flaky.

What to Serve With Persimmon Galette?

This rustic French dessert really shines when served with a few simple accompaniments that complement its sweet, fruity flavors. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream adds a cool, creamy contrast to the warm galette. For a cozy touch perfect for fall evenings, try serving it with a cup of spiced chai tea or a creamy coffee drink like café au lait. If you’re feeling fancy, a small drizzle of caramel sauce or a sprinkle of powdered sugar just before serving adds a nice finishing touch without overwhelming the delicate persimmon flavor.

Storage Instructions

Keep Fresh: Once baked, you can keep your persimmon galette at room temperature for up to 2 days. Just cover it loosely with foil or pop it in an airtight container. The crust might soften a bit over time, but it’ll still taste great!

Refrigerate: Want to keep it longer? Place your galette in the fridge for up to 4 days. I like to wrap it in foil or store it in a container to prevent it from picking up any other flavors from the fridge.

Make Ahead: You can prepare the galette dough up to 2 days in advance and keep it wrapped in the fridge. Just let it sit at room temperature for about 15 minutes before rolling it out. The persimmon filling is best made fresh though, as the fruit can oxidize and get mushy if prepared too far ahead.

Preparation Time	60-90 minutes
Cooking Time	20-30 minutes
Total Time	80-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-12 g
• Fat: 50-55 g
• Carbohydrates: 85-95 g

Ingredients

For the dough:

• 4 oz cold unsalted butter (cut into 1/2-inch cubes)
• 1/2 tsp sea salt
• 1 tsp sugar
• 4 tbsp icy water (add more if dough is too dry)
• 1/2 cup whole spelt flour
• 3/4 cup plain flour

For the filling:

• zest of 1/2 clementine
• 2 medium fuyu persimmons (sliced into 1/4-inch rounds)
• 3 tbsp sugar
• zest of 1/4 lemon
• 1 large or 2 small hachiya persimmons (overripe for best texture)
• 1 squeeze lemon juice (freshly squeezed for brighter flavor)
• 1 pinch salt

To finish:

• extra sugar for topping (such as turbinado sugar for crunch)
• 2 tbsp cream (heavy cream or half-and-half works well)

Step 1: Prepare the Dough

In a large bowl, combine the flours, sugar, and salt, stirring together.

Scatter the butter pieces over the flour mixture.

Using your fingertips, rub the butter into the flour until the mixture resembles sand with pea-sized butter chunks.

Drizzle ice water, one tablespoon at a time, over the mixture, tossing with a rubber spatula until the dough starts to hold together when squeezed.

Step 2: Form and Chill the Dough

Turn the dough out onto a counter and roughly divide it into 6 portions.

Fraisage by dragging each portion of the dough across the counter using the heel of your hand.

Gather the dough with a metal bench scraper if needed, and gently press it into a ball.

Divide the dough into 6 even pieces, each weighing about 2 ounces, and flatten them into small discs.

Place the discs on a plate, cover with plastic wrap, and chill them for at least 30 minutes, or up to 2 days.

Step 3: Roll Out the Dough

Once chilled, remove the discs from the fridge.

On a lightly floured surface, roll each disc into a 5-6 inch round, dusting with a little flour as necessary and rotating to prevent sticking.

Stack the rounds on a plate and chill them for another 30 minutes.

Step 4: Prepare the Persimmon Filling

Remove the stems from the hachiya persimmons, slice them in half lengthwise, and scoop out the flesh with a spoon, keeping the gelatinous segments intact.

Discard the peel.

For the fuyu persimmons, remove the stems, slice them in half lengthwise, lay them cut-side down, and slice them into thin slices about 3/8 inch thick, removing any brown seeds.

In a medium bowl, rub the sugar with the zest and salt, then toss in the fuyu slices and lemon juice to combine.

Step 5: Assemble the Galettes

Preheat the oven to 400°F (200°C) and position a rack in the center.

Line a rimmed baking sheet with parchment paper.

Remove one dough round from the fridge and trim the edges if desired.

Place 1 1/2 tablespoons of hachiya flesh in the center, then top with a circle of fuyu slices (approximately 7 slices).

Fold the edges of the dough up around the fruit, pressing the pleats to stick them together.

Transfer the assembled galette onto the lined baking sheet.

Repeat this process with the remaining dough and persimmons.

Step 6: Bake and Serve

Brush the edges of each galette with cream and sprinkle with sugar.

Bake in the preheated oven for about 20 minutes, rotating the pan halfway through, until the crust is golden brown and the fruit is bubbling.

The galettes are best the day they are baked for a crispy crust, but can be stored at room temperature for up to 2-3 days.

Reheat in an oven or toaster oven before serving for the best texture and flavor.