• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kitchen at Hoskins
  • Halloween
  • Recipes
  • About
menu icon
go to homepage
  • Summer Recipes
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Summer Recipes
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dessert

    Persimmon Galette

    Published: Nov 12, 2024 by Maria Doss · This post may contain affiliate links · 9 Comments

    This Persimmon Galette is an easy yet stunning fall dessert! A buttery, flaky crust is filled with sweetened Fuyu persimmons, baked until golden and crisp, and finished with a drizzle of honey syrup. Serve with vanilla ice cream for ultimate indulgence!

    Jump to Recipe
    one round persimmon galette on a white parchment paper.

    What is a galette? A galette is a French term for a rustic, free-form pie—delicious, effortless, and fuss-free. The dough is the same as a classic pie crust, but instead of fitting it into a pie dish, you roll it out onto a baking sheet. Pile in your favorite fruit filling, leaving a border, then fold the dough over the edges and bake until golden brown. It’s a simple, yet charming dessert that’s as beautiful as it is delicious.

    While apple and berry galettes are more common, I decided to make one using our favorite fall fruit—persimmons. It’s an impressive yet simple treat, perfect for entertaining or for bakers who are intimidated by pie. This galette makes a beautiful dessert for serving a crowd, especially for Thanksgiving dessert or for Christmas.

    There are two main types of persimmons you'll find in the market: Fuyu and Hachiya. Firm, sweet, and non-astringent, Fuyus retain their texture and mild sweetness when baked, making them perfect for recipes like persimmon bread or persimmon muffins.

    Jump to:
    • Why you'll love it?
    • Ingredients
    • How to make persimmon galette?
    • How to serve?
    • How to store?
    • Recipe tips
    • More fall baking ideas
    • Persimmon Galette

    Why you'll love it?

    • So much easier than baking a pie
    • Use homemade or storebought crust
    • Perfect for holiday parties
    • Low maintenance
    • Ideal for a crowd

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    • Persimmon - You’ll need 1 ½ pounds of Fuyu persimmons, which is about 4 to 5 large ones. Choose ripe persimmons that are tender but not overly soft. Avoid ones that are too firm, as well.
    • Pie crust - I prefer using my homemade all-butter pie crust but feel free to use a store-bought one if you’re short on time.
    • Sugar - I find that ⅓ cup of white sugar is plenty, as the persimmons are at their peak season and naturally sweet.
    • Cornstarch - A little cornstarch helps thicken the juices as the persimmon galette bakes, keeping the crust from becoming soggy.

    How to make persimmon galette?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    sliced persimmons in a glass bowl.
    Step 1 - Peel and cut persimmons in half. Slice into ¼-inch thick slices.
    two hands mixing sliced persimmons in a large glass bowl.
    Step 2 - Toss with sugar, cornstarch, vanilla, lemon juice and salt.
    two hands rolling one pie crust on a marble board.
    Step 3 - Roll the pie crust into 13-inch circle.
    a hand placing sliced orange persimmons over rolled pie crust.
    Step 4 - Pile the persimmons without the juices in the middle.

    Want To Save This Recipe?

    Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!

    two hands folding the outer edge of a galette.
    Step 5 - Fold the edge of the dough up over the fruit.
    two hands folding the outer edge of a galette.
    Step 6 - Lightly pinch the pleats to secure.
    one unbaked persimmon galette placed on a parchment lined baking sheet.

    Step 7 - Mix milk and persimmon juices together, brush over the pie crust and sprinkle with coarse sugar. Bake at 375 degrees for about 50 minutes. Brush with honey syrup when done!

    one round persimmon galette on a white parchment paper.

    How to serve?

    While this persimmon galette is incredibly delicious on its own, a scoop of vanilla ice cream takes it to a whole new level. Got more persimmons? Try our heavenly persimmon bread with coconut oil or persimmon and goat cheese crostini.

    How to store?

    Store any leftover persimmon galette in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. To refresh, simply warm it in a 300°F oven for 5 to 10 minutes before serving.

    Recipe tips

    • Line the baking sheet with parchment paper for easy clean up.
    • Avoid dark-colored pans which may brown the bottom too much.
    • Choose ripe persimmons that are tender but not overly soft. Avoid ones that are too firm, as well.
    • Use Fuyu variety.
    one round persimmon galette on a white parchment paper.
    one slice of persimmon galette placed on a white scalopped plate.

    More fall baking ideas

    • glazed apple fritters in the air fryer
      Air Fryer Apple Fritters
    • a hand pouring white icing over brown baked rolls.
      Hawaiian Roll Cinnamon Rolls
    • a hand holding a slice of bread above a dutch oven.
      Dutch Oven Bread
    • long thin breadsticks in a white tray.
      Crunchy Breadsticks
    one round persimmon galette on a white parchment paper.

    Persimmon Galette

    This Persimmon Galette is an easy yet stunning fall dessert! A buttery, flaky crust is filled with sweetened Fuyu persimmons, baked until golden and crisp, and finished with a drizzle of honey syrup. Serve with vanilla ice cream for ultimate indulgence!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 50 minutes minutes
    Chilling time: 10 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 8 Servings
    Calories: 163kcal
    Author: Maria Doss

    Ingredients

    • 1 (single crust) Homemade Pie Crust
    • 1 ½ lbs Fuyu Persimmons (4 to 5 large)
    • ⅓ cup Sugar plus more for topping
    • 2 tablespoons Lemon juice
    • 2 teaspoons Vanilla extract
    • 2 teaspoons Cornstarch
    • ¼ teaspoon Salt
    • 1 tablespoon Milk
    • 2 tablespoons Honey
    • Vanilla icecream for serving
    Prevent your screen from going dark

    Instructions

    • Line a large rimmed baking sheet with parchment paper.
    • Remove the pie crust from the fridge to soften slightly while you prepare the filling.
    • Peel and slice the persimmons into ¼-inch thick slices. Add into a bowl and add the sugar, lemon juice, vanilla, cornstarch and salt. Mix until evenly combined.
    • Roll out the prepared dough into a 13-inch circle on lightly floured counter, then transfer to prepared pan.
    • Using a slotted spoon, lift the persimmons from the bowl, letting the excess juice drain, and arrange them in the center of the dough, leaving a 2-inch border around the edge. Save the juices for later use.
    • Gently fold one edge of the dough up over the persimmons, about 2 inches at a time. Continue around the galette, overlapping the dough every couple of inches. Lightly pinch the pleats to secure, but avoid pressing the dough into the fruit.
    • Transfer the sheet pan to the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
    • Once preheated, mix 1 tablespoon of milk with 1 tablespoon of the saved persimmon juice in a small bowl. Brush the mixture over the folded edges of the crust, then sprinkle with sugar. Brush any remaining persimmon juices over the persimmons.
    • Bake until crust is deep golden brown and fruit is bubbling, 45 minutes to 55 minutes. Transfer the baking pan onto a wire rack to cool.
    • While the galette cools, combine the honey and 2 teaspoons of water in a small glass bowl. Microwave for 10 to 20 seconds or until bubbling. Brush over persimmons and the crust. Cool completey. Cut into wedges and serve with vanilla ice cream, if desired.

    Notes

    Line the baking sheet with parchment paper for easy clean up.
    Avoid dark-colored pans which may brown the bottom too much.
    Choose ripe persimmons that are tender but not overly soft. Avoid ones that are too firm, as well.
    Use Fuyu variety.

    Nutrition

    Serving: 1 Serving | Calories: 163kcal | Carbohydrates: 42g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 75mg | Potassium: 275mg | Fiber: 0.03g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 58mg | Calcium: 26mg | Iron: 2mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    « Instant Pot Ground Chicken Pasta
    20 Thanksgiving Sides That Will Have Everyone Coming Back for More »
    • Facebook
    • Flipboard

    Reader Interactions

    Comments

    1. cookandenjoyrecipes

      November 24, 2016 at 1:37 am

      WOW - love it

      Reply
      • Maria Doss

        November 24, 2016 at 4:02 am

        Happy Thanksgiving Esme

        Reply
        • cookandenjoyrecipes

          November 24, 2016 at 4:05 am

          Hope you have a great one. We already had our Thanksgiving a while ago here in Canada, and had a feast. 🦃

          Reply
          • Maria Doss

            November 24, 2016 at 6:18 am

            Thank you! Didn't know it was on a different day in Canada

            Reply
            • cookandenjoyrecipes

              November 24, 2016 at 2:59 pm

              Yup, strange but true

    2. Ann

      November 25, 2016 at 6:04 pm

      Oh my gosh ... this looks fabulous!

      Reply
      • Maria Doss

        November 26, 2016 at 12:54 am

        Thanks Ann

        Reply
    3. cheri

      November 28, 2016 at 1:36 pm

      HI Maria, not sure if I have ever had a persimmon before, beautiful looking dish, love the color.

      Reply
      • Maria Doss

        November 28, 2016 at 4:03 pm

        Thank you Cheri! Yummy fruit...

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

    Read more ->

    Summer Recipes

    • cooked chicken kebabs in a metal plate.
      Chicken Tikka Kebab
    • one baked mango topped with white ice cream in a fluted white plate.
      Baked Mangoes
    • two glass jars with chocolate cherry overnight oats.
      Chocolate Cherry Overnight Oats
    • a fork cutting into a slice of brown chocolate zucchini bread in a white plate.
      Chocolate Chocolate Chip Zucchini Bread

    New Recipes

    • white buttered noodles in a round white plate along with a black fork.
      Garlic butter Ramen Noodles
    • black plate with 3 waffles with a slab of butter and syrup.
      Easy Blender Apple Waffles
    • cooked garlic fried rice in two blue bowls along with a black spoon.
      Garlic Fried Rice
    • breakfast cookies placed on a wire rack.
      Breakfast Cookies
    • grey bowl with brown date balls.
      Date Balls
    • green sauce in a black bowl along with a black spoon.
      Cilantro Lime Sauce

    Footer

    Copyright © 2024 CANDY GINGER LLC  Privacy policy

    • Instagram
    • Pinterest
    • Facebook
    126 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.