Try this rustic pastry using a delightfully delicious seasonal fruit, the persimmon. This recipe uses the firmer variety called Fuyu persimmon which can be found at certain grocery stores and farmers’ markets during the fall season.
Persimmons are packed with beneficial vitamins and minerals, including vitamins A, C, E, K, and B vitamins, as well as copper, manganese, and potassium. Like other fruits, persimmons are fiber rich and great for feeding gut bacteria and even lowering cholesterol. They also contain other beneficial compounds like tannins, flavonoids and carotenoids. Flavonoids and carotenoids are powerful antioxidants and can also help counter inflammation in the body.
A fruit based dessert, especially one using a nutrient dense fruit like persimmon, is a treat that you can feel good about over the holidays. We’ve added about a tablespoon of sugar to this recipe, but it’s absolutely optional, as persimmons have a very tasty sweet flavor on their own and you may not need the added sugar to satisfy your sweet tooth. We also use cardamom in this recipe as it contains powerful antioxidants and anti-inflammatory compounds, and studies show that it also has anti-diabetic compounds that may help regulate glucose metabolism.
For this recipe we used a pre-made, gluten-free crust just to make it that much simpler, but of course if you’d prefer to make your own, go for it. We used this brand from Trader Joe’s that is free of common allergens and is all organic!
What you'll need for the recipe:
- 1 9’’ pie crust, defrosted for 10 mins
- 3 Fuyu persimmons, sliced
- 2 tsps and 1 tsp coconut sugar divided
- 1 Tbsp plant-based milk
- ½ tsp ground cardamom
- Zest of 1 lemon
- Pinch of salt
- Preheat the oven to 450F and remove pie crust from the freezer to thaw.
- Slice persimmons into half rounds and place in a medium sized bowl. Combine persimmon slices with 2 tsps coconut sugar, lemon zest, salt, and cardamon. Mix by hand or with a wooden spoon to coat the fruit. Let sit for 10 mins.
- Remove pie crust from pie tin and place on a baking tray covered in parchment paper. (Note: I had some trouble with my pie crust losing its shape, so I just shaped it into a ball and rolled it out again into a round.) Place slices of persimmon in a circular pattern on the pie crust, leaving an inch and a half of crust uncovered.
- Fold the remaining pie crust inward over the fruit. Brush the crust with plant-based milk to act as a vegan egg wash and use the remaining coconut sugar to sprinkle over the top of the galette and the crust.
- Bake the galette at 450F for 20 minutes. Reduce heat to 375F and bake for 20 more minutes or until the crust is golden brown.
- Let the galette sit for at least 10 minutes to cool before serving. Enjoy alone or with some homemade whipped coconut cream for an extra special treat.
About Author: Stephanie is the current fulfillment director and kitchen supervisor for Organic Pharmer. She studied Neuroscience at University of California, Irvine