Persimmon Galette

Make crust. In a medium mixing bowl combine, flour and salt. Next add in cold diced butter.

Cut in butter with a pastry cutter until mixture resembles a coarse meal.

Add in water and mix until a shaggy mixture forms. Work the dough until a cohesive round ball forms. Turn dough out on to a floured work surface and fold it into itself pushing down with the heal of your hand.

Wrap dough in plastic and form it into a round disk. Refrigerate for 30 minutes.

Meanwhile, peel and slice your persimmons. I used ripe Fuyu persimmons. Some persimmons are very astringent if they aren't ripe, make sure your persimmons are ripe and flavorful. You can cut out the centers like I did or leave them, it's a personal preference.

When processing your persimmons, set aside 1/3 cup of pureed persimmon in a small bowl. Add 1/4 teaspoon of ground cinnamon, 1 teaspoon of lemon juice and 1/2 teaspoon of light brown sugar.

Preheat your oven to 375 degrees and line a baking sheet with parchment paper.

Roll out your crust to a 13-inch circle, approximately 1/8 inch thick.

Transfer your dough circle to the prepared baking sheet. Spread the persimmon puree in the middle of the dough leaving a 2-inch border.

Carefully arrange your persimmons in the middle of the dough circle. After you layer the first layer, sprinkle with a tablespoon of granulated sugar. Then layer the second layer and sprinkle the top layer with a tablespoon of granulated sugar. Save the prettiest persimmon slices for the top layer that will be visible. Fold your crust carefully around the persimmons.

Brush the crust with egg wash. Bake for 25-35 minutes or until crust is golden and persimmons are cooked through

Allow to completely cool before cutting. Enjoy!

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