Everybody gives me persimmons these days. Great! Thanks! I love persimmons. I usually eat them raw, as they are, or in salads. It's the first time I bake them. I followed my favorite fruit galette recipe [this one]. I divided the dough by 4 to make 4 mini galettes. I added 2 medium persimmons thinly sliced/galette, topped with cinnamon & agave syrup. Simple and delicious.
persimmon galette
inspired by from tree to table
the dough
1 cup unbleached all-purpose unbleached flour
1/4 tsp. salt
6 tbs. (3/4 stick) cold butter, cut into small 1/4-inch cubes
1/4 cup ice-cold water
1. Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces. This will take 1 or 2 minutes. (Or mix for no more than a minute, at medium-low speed, in a stand mixer fitted with the paddle attachment.)
2. Pour in 3/4 of the water, stirring all the while with a fork until the dough begins to form clumps. (in the mixer, turn the speed to low and pour the water down the sides of the bowl, mixing for 30 seconds or less.) Keep adding water if needed.
3. Bring the dough together into a ball, and wrap the ball in plastic. Compress it, and then flatten it into a disk. Let rest, refrigerated for 1 hour or longer.
the filling
+/- 8 medium persimmons
+/- 2 tbs agave syrup
1 tbs butter, melted (for the crust)
muscovado sugar (for the crust)
1. Preheat the oven to 400F.
2. Peel and slice the persimmons very thinly (with a mandoline if you have one)
3. Roll out the dough into a 14-inch circle or 4 5-inch circles . Brush off any excess flour and transfer the dough to a baking sheet lined with parchment paper. Let it firm up in the refrigerator for 10 minutes or so.
4. Lay persimmons slices on a circle around the circumference overlapping each other, leaving a 1 1/2-inch border.
6. Arrange the remaining persimmons slices within this circle in tight overlapping concentric circles. The persimmons should be about 1 inch layers thick.
7. Fold the dough border over the persimmons.
8. Brush the folded dough border generously with the melted butter and sprinkle the crust with muscovado or turbinado sugar.
9. Sprinkle the persimmons with cinnamon and agave syrup according to your taste.
10. Bake on the bottom rack of the oven for 45 to 55 minutes, until the crust is golden brown on the bottom. The crust will be even better (crunchier) if baked on a pizza stone. For the mini galettes, reduce the baking time to 25-30 minutes.
11. Slide off the pan and cool on a rack.
2. Peel and slice the persimmons very thinly (with a mandoline if you have one)
3. Roll out the dough into a 14-inch circle or 4 5-inch circles . Brush off any excess flour and transfer the dough to a baking sheet lined with parchment paper. Let it firm up in the refrigerator for 10 minutes or so.
4. Lay persimmons slices on a circle around the circumference overlapping each other, leaving a 1 1/2-inch border.
6. Arrange the remaining persimmons slices within this circle in tight overlapping concentric circles. The persimmons should be about 1 inch layers thick.
7. Fold the dough border over the persimmons.
8. Brush the folded dough border generously with the melted butter and sprinkle the crust with muscovado or turbinado sugar.
9. Sprinkle the persimmons with cinnamon and agave syrup according to your taste.
10. Bake on the bottom rack of the oven for 45 to 55 minutes, until the crust is golden brown on the bottom. The crust will be even better (crunchier) if baked on a pizza stone. For the mini galettes, reduce the baking time to 25-30 minutes.
11. Slide off the pan and cool on a rack.
12. Also good served still warm with a scoop of vanilla ice cream.
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