Mini Persimmon Galettes

A hidden layer of chocolate takes these fruity galettes up a notch.

Mini Persimmon Galettes
Yields: 6 (4-Inch) Galettes
  • 1 tablespoon sugar, plus more for sprinkling
  • ½ teaspoon kosher salt
  • ½ teaspoon apple pie spice
  • 2 cups thinly sliced Fuyu persimmons
  • Tart Dough (recipe follows)
  • ½ cup finely chopped semisweet chocolate
  • 1 large egg
  • 1 tablespoon heavy whipping cream
  • Garnish: pomegranate arils
Tart Dough
  • 2½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1½ teaspoons kosher salt
  • 1 cup cold unsalted butter, cubed
  • ½ cup cold heavy whipping cream
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together 1 tablespoon sugar, salt, and apple pie spice. Add persimmons, and toss until fully covered in sugar mixture.
  3. Let Tart Dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll half of dough to ¼-inch thickness. Invert a 6-inch round cake pan or bowl on crust, and use to cut 3 circles from dough. Repeat with remaining dough. Place dough rounds on prepared pan.
  4. Divide chocolate among dough rounds, leaving a ½-inch border around edges. Arrange ¼ cup persimmon mixture onto each chocolate layer. Fold dough up and over filling. (Dough will not completely cover filling.)
  5. In a small bowl, whisk together egg and cream. Brush egg wash onto dough, and sprinkle with sugar.
  6. Bake on bottom rack of oven until deep golden brown, about 20 minutes. Let cool on pan on a wire rack. Garnish with pomegranate arils, if desired.
Tart Dough
  1. In the work bowl of a food processor, pulse together flour, sugar, and salt until combined. Add cold butter, and pulse until pieces are the size of peas. Add cold cream, 1 tablespoon at a time, pulsing just until a dough forms. Turn out dough, and divide in half. Shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.