Fruit galettes are by far my favorite kind of pastry to make because they're practically fool-proof. I love them even more than a traditional pie because they don't require an exact amount of filling as a pie would, yet it comes with all the flavors of a pie. With a regular pie, you would have to use double the amount of fruit to fill it, but with a galette, you use what you've got!
It's the perfect pastry for using up leftover fruit, or when you need to make a very quick dessert. Just be sure to keep the same types of fruits together; such as apples and pears in one, and berries and soft fruits in another so that the fruit cooks evenly. If you're the type of person who loves the crust in a pie more than the fruit filling, you will love a galette!
Baking is a skillset that has taken me years to be comfortable with. And with each galette, or pie, or cookie batch that comes out of my oven, there's always a new skill or lesson that I've learned in the process. As with anything new, the more we practice, the better we get at it. This recipe is made to be a simple, non-intimidating dessert that even non-bakers can pull off.
3 ripe Fuyu persimmons, peeled and sliced 1/8" thick
1 pre-made refrigerated pie crust
1 egg (for egg wash)
Line a rimmed baking sheet with parchment paper. Preheat oven to 400° F.
In a small bowl, mix together the blue agave nectar, allspice, cinnamon, lemon zest, and 1 1/2 teaspoons lemon juice. Heat agave syrup in microwave for 30 seconds in 10-second intervals, stirring every 10 seconds until it starts to thicken.
Peel and slice persimmons into roughly 1/8-inch thick wedge slices. In a medium bowl, combine remaining 1 teaspoon lemon juice with slices, mix well. Stir in agave nectar and spice mixture to coat slices.
Roll out pie crust onto lined baking sheet. Pour the persimmon slices on top of the rolled out pie crust, in the middle, leaving a 1 1/2 to 2-inch border all the way around the edges. Try to arrange the slices in an even layer. Fold the edges in toward the middle, one fold at a time. It's best to start on one end with one hand and rotate the galette with the other hand as you fold it.
Beat egg in small bowl. Coat pie crust edges with egg wash. Bake 25 minutes or until the top and bottom of the crust are golden and crisp. Cool at least 20 minutes before serving. Dust with powdered sugar, serve with a scoop of vanilla ice cream or whipped cream.