Recipe // Persimmon & Candied Ginger Galette

Ingredients

Dough:
→ 1 ¼ cup all purpose flour
→ 1 ½ tsp granulated sugar
→ ½ tsp cardamom
→ ¼ tsp ground ginger
→ ½ tsp salt
→ ½ cup unsalted butter, cut into chunks and chilled
→ ⅓ cup ice water
→ 1 egg beaten
→ 1 tbsp heavy cream

Filling:
→ 3 Fuyu persimmons, about 2 cups sliced
→ ½ cup crystallized ginger
→ ½ cup granulated sugar + more for sprinkling
→ ½ tsp cardamom
→ ¼ tsp ground ginger
→ 1 tsp vanilla extract
→ 1 tbsp North Coast apple sauce
→ 1 tbsp all purpose flour

Directions

→ In a medium bowl, whisk together the dry dough ingredients.
→ Add the chilled butter cubes and mix them in with the dough, pressing and breaking them down with your fingers until they are like a crumble.
→ Slowly, with a little at a time, begin adding the ice water until the dough forms. If the dough is sticky, sprinkle on more flour until the dough is smooth. Roll the dough into a ball, wrap it airtight with compostable cling wrap, and place it in the fridge while you prepare the filling.
→ Slice the persimmons into 1/4 inch thick slices and the ginger cubes in half.
→ Mix an egg wash by beating 1 egg and adding 1 tbsp heavy cream.
→ In a bowl, add persimmons, ginger, sugar, cardamom, vanilla, apple sauce and flour and stir to combine.
→ Roll out the dough to a circle 1/8 inch thick. Place on a baking sheet and brush with the egg wash.
→ Arrange the candied ginger and persimmon in the center of the dough. Leave a ½ - 1 inch rim of dough around all sides. Pour any remaining mix over the top.
→ Fold the outer edges of the dough over the filling, forming a 2” crust all the way around.
→ Brush the outer dough with the egg wash. Sprinkle about 1 tsp of sugar over the filling and dough.
→ Bake at 400F for 30-40 minutes or until golden brown. Let cool before serving.