Persimmon Galette with Mascarpone Filling
This persimmon galette contains layers of persimmons soaked in a cinnamon syrup, with a vanilla mascarpone filling underneath, wrapped in a flakey crust. It's beautiful, delicious, and best of all, is very fast and easy to make!
Ingredients
Persimmon Filling
- 1 cup granulated sugar
- 1 cup water
- 1 cinnamon stick
- 3 hachiya persimmons (these are the long acorn-shaped ones)
Crust
- 1 1/2 cups flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/3 cup plus 1 tablespoon butter cold and hard
- 3 - 5 tablespoons ice water
- 1 whole egg whisked for egg wash
Mascarpone Filling
- 1/4 cup mascarpone room temperature
- 2 tablespoons granulated sugar
- 1 /2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
Instructions
Persimmon Filling
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Bring the sugar, water, and cinnamon stick to a boil in a small saucepan over medium high heat. Reduce heat to medium low and continue cooking until the sugar has dissolved, about 5 minutes, stirring once. Remove from heat and pour the syrup into a wide shallow dish.
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Cut the top 1/4-inch off the tops of the persimmons (aka the pat with the green stuff on it) and discard/compost the tops. Use a mandolin to slice the persimmons very thinly across the equator. As you're working, place the sliced persimmons in the cinnamon syrup.
Crust
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In a large bowl, mix together the flour, sugar, salt, and nutmeg until combined. Cut the butter into small pieces above the bowl, stopping to stir and coat the butter bits in the flour mixture every few minutes.
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Pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand. Form into a ball and pat into a rough circle shape, then cover and refrigerate the dough for 30 minutes.
Mascarpone Filling
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In a small bowl, whisk together the mascarpone, sugar, vanilla extract, and cinnamon until smooth.
Assembly
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Preheat the oven to 350 degrees Fahrenheit and line a lipped baking sheet with parchment paper and set it aside.
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Roll out the dough into a circle on a clean work surface until it is about 1/8-inch thick. Transfer to the parchment paper-lined pan. Use a spatula to spread the mascarpone on the center of the crust, leaving an empty 2-inch border around the edges.
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Take a persimmon slice out of the syrup and pat it gently on a paper towel. Starting at the edge of the mascarpone, lay the persimmon slices down in a spiral shape that eventually ends in the center of the galette.
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Fold the empty 2-inch border up over the filling, brushing egg wash between the touching creases of the crust to help them stay folded.
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Brush all of the exposed crust with the egg wash, sprinkle with granulated sugar, and freeze for 20 minutes. Bake the galette at 350 degrees Fahrenheit until the crust is golden, about 1 hour. Allow to cool for 30 minutes before slicing and serving.