persimmon thyme galette
Dough
- 1/2 cup pecans
- 1 cup + 2 TBL all purpose flour
- 2 tsp sugar
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/2 cup chilled unsalted butter, cut into pieces
Filling and assembly
- 4 fuyu persimmons cut into 1/4 disks
- 1 TBL fresh thyme
- 2 tsp lemon zest
- 1/4 cup sugar, + more for sprinkling
- 2 TBL brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
assembly-
- all purpose flour (for surface)
- 2 TBL milk
Dough
Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal with a few pea size pieces remaining.
Transfer to a large bowl; drizzle with 4 TBL ice water and mix just until mixture comes together. Gently pat dough into a 6" diameter disk. wrap in plastic and chill at least 1 hour.
Filling and Assembly
Preheat oven to 375. Toss persimmon filling together in a large bowl.
Roll out dough on a lightly floured surface to a 13" round. Carefully transfer to a parchment lined baking sheet. Arrange persimmon slices in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45-50 min. Let cool before serving.
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