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!
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.
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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.
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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!
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.
More fall baking ideas
Persimmon Galette
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
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
Nutrition
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.
cookandenjoyrecipes
WOW - love it
Maria Doss
Happy Thanksgiving Esme
cookandenjoyrecipes
Hope you have a great one. We already had our Thanksgiving a while ago here in Canada, and had a feast. 🦃
Maria Doss
Thank you! Didn't know it was on a different day in Canada
cookandenjoyrecipes
Yup, strange but true
Ann
Oh my gosh ... this looks fabulous!
Maria Doss
Thanks Ann
cheri
HI Maria, not sure if I have ever had a persimmon before, beautiful looking dish, love the color.
Maria Doss
Thank you Cheri! Yummy fruit...