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Persimmon and Thyme Galette

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Servings 1 10-inch galette

Ingredients
  

Crust

  • 1 cup spelt flour sub whole what pastry flour or all purpose flour
  • 1 cup all purpose flour
  • 1 tsp sugar
  • ½ tsp sea salt
  • ½ cup (1 stick) vegan butter
  • 7-10 tbsp ice cold water add more if necessary

Filling

  • 4 persimmons, sliced
  • 1 tbsp orange juice sub lemon juice
  • 1 tsp orange zest sub lemon zest
  • 2 tbsp brown sugar
  • 1 tbsp fresh thyme
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • ½ tsp grated ginger
  • ¼ tsp ground nutmeg

Instructions
 

  • Combine flours, sugar, and salt for the crust. Add to a stand mixer bowl or.a food processor and process with cubed butter. Add a few tbsp of cold water at a time to get the dough together.
  • The dough should not be sticky and it should be easy to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes or longer.
  • Preheat oven to 400 F.
  • Slice persimmons and combine with all filling ingredients.
  • Take crust out of the fridge, roll it out on a floured surface, and add the filling, leaving ~ 1 inch of empty space at the perimeter. Fold the crust inward. (Optional: wash crust with nondairy milk - I didn't and my crust ended up super crisp.)
  • Bake for 35 min at 400 F (until crust is golden brown). Top with almonds, more thyme, and frozen coconut yogurt (as pictured) or your favorite ice cream!