Persimmon Galette Recipe

Discover the perfect balance of sweet and tart with this easy Persimmon Galette recipe. Featuring ripe Fuyu persimmons, a flaky crust, and a hint of cinnamon, this rustic dessert is ideal for any occasion. ‘Not-too-sweet’ is the best compliment for a dessert in an Asian household so here’s an easy ‘not-too-sweet’ persimmon galette to impress your guests or family!

Persimmons have a delicious honey-like sweetness and silky texture when ripe and the balanced sweetness, tartness, and richness of this dessert really allows the persimmon to shine. While persimmons are wildly popular in East Asian countries, I feel like they are almost like the underdog when it comes to fall and winter fruits in Western culture. I hope that with recipes like this, persimmons will get the limelight they deserve 🙂

There’s something about this persimmon galette that gives it a rustic charm. Unlike regular pies that are more precise and put together, the free-form nature of galettes embraces the beauty of imperfection. It’s perfect when you crave the pleasure of a homemade pie without all the extra fuss.

Why you’ll love this recipe

Now, imagine taking a bite into a delicious flakey crust that is the vessel for the soft, caramelized persimmon complemented by the zing of lemon sugar and a hint of cozy cinnamon. The lemon sugar brightens up the persimmons and adds that extra oomph that it needs.

I’ve taken a shortcut with this recipe and used store-bought pie crust however, you’re welcome to make pie dough from scratch! Aside from the pie crust, all you’ll need is a handful of everyday pantry staples to create this delicious galette.

While this is optional (but highly recommended), the honey ginger syrup adds an extra layer of warm and spicy flavors to accentuate the comfort and coziness of this dessert. Best of all, you can use the leftover honey ginger syrup to make tea and enjoy with the galette! I recommend adding the syrup to hot water and a couple of lemon slices!

Persimmon Galette Ingredients and Substitutions

Pie dough: I used store-bought pie dough just to make things a little easier. But if you want, you can make your own pie dough from scratch.

Fuyu persimmon: This is the type of persimmon that is firmer than the other variant, hachiya. They are also smaller and more rounded. Because they are firmer, their texture holds up and doesn’t turn too mushy after baking. 

Cinnamon: Its warmth and spice pair deliciously with the persimmon. It also makes the overall flavor of the galette earthy and feels like a warm hug. 

Unsalted butter: Helps keep the galette moist and adds a lot of creaminess and flavor! You want to opt for a high-quality butter with a high butter-fat percentage like Plugra.

Egg: Used to make an egg wash to brush on the crust before baking, which helps achieve a beautiful brown crust. This can be substituted with whole milk or cream.

Turbinado sugar: This is the type of sugar that comes from the first pressing of the sugar cane. It is not processed as much as white sugar, therefore the natural molasses flavor is retained. It is sprinkled into the crust for an added crunchy texture that’s just delicious. If you can’t find this, you can use regular sugar. 

Powdered sugar: For dusting. It turns into a pretty snow-like topping!

Lemon Sugar Ingredients and Substitutions

Lemon zest: I like to rub this against the sugar to help release the natural oils and intensify the lemony aroma. The lemony flavor cuts through the richness and brightens the flavors of the galette.

Sugar: For sweetness! You can use regular white sugar or cane sugar, which is what I used. 

Honey Ginger Syrup Ingredients and Substitutions

Fresh ginger: For added warmth and spice. It makes the galette taste homey and comforting!

Water: To loosen up the honey so that it’s not too thick

Honey: Not too sweet, earthy, and compliments the persimmon. Can be substituted with simple syrup (see recipe card for instructions).

How to prepare Persimmon Galette

Step 1: Prepare the lemon sugar

In a small bowl, combine lemon zest and sugar. Using your fingers, rub the lemon zest into the sugar to infuse the citrus oils into the sugar. Set aside for later.

Step 2: Prepare the Honey Ginger Syrup (Optional)

Place the sliced ginger and water into a small pot. Bring to a boil then reduce to the heat to low. Simmer for 15 minutes then strain.

In a small mixing bowl, add honey and the ginger water. Mix until well combined. Set aside for later

*The honey ginger syrup can be substituted with simple syrup. To make simple syrup, combine equal parts sugar and water in a pot and simmer for 5 minutes. You can also skip this completely.

Step 3: Preheat oven & prepare persimmons

Preheat the oven to 450F (205C).

Start by peeling the persimmon. Using a mandolin, carefully slice the persimmon into thin slices. Be careful here – the persimmon can get slippery.

Step 4: Assemble the galette

Place the pie dough on a lined baking tray. Arrange the persimmon in the center of the pie dough. I recommend starting from the center and then working your way outwards.

Once the persimmon has been layered onto the pie dough, sprinkle lemon sugar, cinnamon, and cubed butter on top.

Fold the edges of the pie dough over in sections so it covers the outer layer of the persimmon.

Step 5: Brush with egg wash & sprinkle with sugar

In a small bowl, crack an egg and whisk until homogenized. Brush the edges of the pie dough with the egg wash. Sprinkle raw turbinado sugar on top of the pie dough.

Step 6: Bake

Bake for 40 to 45 minutes or until the crust is golden brown and the persimmon has softened.

Step 7: Brush with honey ginger syrup & serve

Brush the crust with the honey ginger syrup, if using.

Allow the galette to rest and cool for 30 minutes. Dust powdered sugar on top before serving and enjoy!

Preparation Tips for Persimmon Galette

Here are the best tips for making the most delicious persimmon galette every time:

• When buying fresh fuyu persimmons, look for ones that have smooth and vibrant orange skin. The flesh should have a bit of give when pressed with gentle pressure, which means they are the perfect ripeness! You don’t want to use persimmons that are too soft or overripe because they will be hard to handle. Save the soft and juicy persimmons for eating – they’ll turn mushy and soggy in the galette. Hard and green persimmons indicate that they are unripe, which isn’t ideal either due to the lack of sweetness.
• Slice the persimmons into uniform-sized pieces for even baking and a prettier appearance. To get the even slices, I used a mandoline which can in super handy!
• Based on my experience using pre-made pie dough, the dough usually cracks when I unroll it. When this happens, I try my best to piece the cracked dough together and then use a rolling pin to seal the cracks together. If you do this, just make sure the dough is rolled to an even thickness throughout. If you don’t have a rolling pin you can also use a glass wine bottle. 
• Always preheat the oven and place the galette in the middle rack of the oven, for even baking. To ensure that the oven is at the right temperature, I always use an oven thermometer.

Frequently Asked Questions

What does a persimmon taste like?

Unripe persimmons, those that are green and tough, taste very tart and bitter. But when they ripen, they are richly sweet with honey-like notes. Fuyu persimmons have a slight bite, making them perfect for salads and recipes like this galette. You also eat them by slicing or biting into them like apples. Hachiya persimmons are way softer and juicier, almost like a very ripe plum. To eat, you cut them in half and scoop out the flesh using a spoon. Their jelly-like texture makes them ideal as a mix-in for puddings or yogurts.

What type of persimmon is best for galette?

I like to use the fuyu variety because it has a firmer texture than the hachiya one. Hachiya persimmons are usually best enjoyed when they’re fully softened and ripened. Fuyu persimmons on the other hand are quite sweet, even when they aren’t fully soft and ripe.

How can I tell when the galette is done?

The galette is done when the edges are brown and the filling is bubbling. The residual heat will finish cooking the filling even after taking the galette out of the oven.

What is the difference between a persimmon and a kaki?

Persimmon and kaki are the same thing! Kaki is the Japanese term that refers to the persimmon fruit.

How do I keep my galette from getting soggy?

To keep your galette from getting soggy, you want to use a filling that is not too moist, which is another reason why I used the fuyu variety of persimmons. When picking the persimmons for this galette, I intentionally made sure not to pick ones that were too soft or ripe. The juices from overripe persimmons would have made the galette soggy. 

Looking for more easy and delicious dessert recipes?

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Irresistible Miso Banana Bread — This banana bread recipe is my take on a timeless classic using a secret ingredient – miso. This miso transforms the traditional banana bread recipe into a beautifully delicious and complex umami-rich treat. It makes for an unforgettable combination!

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Hong Kong Egg Waffle with Ice Cream — Egg waffles or ‘gai daan jai’ in Cantonese are a classic and popular Hong Kong street food. It’s a delicious treat with a crisp exterior and fluffy texture coupled with a creamy and indulgent scoop of ice cream. Make it the comfort of your home and customize the toppings to your liking too!

Hotteok (Korean Sweet Pancakes) — These Korean pancakes are ridiculously crispy on the outside and soft and chewy on the inside! They’re usually filled with brown sugar only or brown sugar with an assortment of nuts. I tweaked it and used what I had in my pantry, which included walnuts, sunflower seeds, and peanuts.