We have gotten through the appetizers and entrees of my 2015 Thanksgiving Dinner menu collaboration with Yvonne of My Eclectic Kitchen and Sarah of Ahnest Veggie, so you are almost set in planning the perfect vegan Thanksgiving feast for you and your loved ones to enjoy! All of us have been releasing recipes on our blogs, so be sure to head to their pages for recipes such as Kabocha Squash with Rajas Gratin and a Butternut Squash Mac n Cheese w/ Crispy Sage {gf}. Vegans and non-vegans alike will love our Thanksgiving menu! I will have a round up post with all of our recipes in one next week 🙂

My contribution to our dessert selection is this Persimmon Galette w/ Toasted Coconut Covered Crust. I had to do something with all of the persimmons I had purchased from the wholesale market, and I just love persimmons so much, I had to share them somehow 🙂

This was my first time making any sort of galette, and I loved the outcome of the recipe, both the taste and aesthetics of it all. It’s very rustic yet refined in regards to the concentricity of the persimmons, and the colors just scream fall!

I was inspired to make a galette from nothing other than good old Instagram. I was seeing a lot of recipes on my feed during the summer with stone fruit season, and I finally felt got around to create one in my own kitchen.

Toasted coconut covered crust?! Not only does this add another layer of texture, I am a sucker for anything coconut. Plus, it just took the galette to a whole new level in appearance, I don’t think it would have been as beautiful as it turned out to be without it.

Here is a photo of the gluten-free version of the galette that I had made and served at the blogger dinner we hosted when we recipe tested our menu. My boyfriend Chris had tried the gluten-free version, and he was telling me that there is nothing wrong with it, but I was unsatisfied with the consistency of it, not as flaky and soft as I wanted, it was a bit too hard for my liking. So, I decided to try and use regular gluten-flour, and I had a much better outcome. I am not well versed in gluten-free baking, and didn’t recipe test any other gluten-free crust recipes (ain’t nobody got time for that), but if you want to play around with the recipe and tweak it to your dietary preferences, I encourage you to! Have fun with it 🙂

Please tag us @sweetsimplevegan @ahnestveggie @yvonne_deliciously_vegan and #ysjthanksgiving if you recreate any of our dishes, we’d love to see them!

What is your favorite fall fruit to feature in dessert? Apple used to be my go-to, but once discovering persimmons, I’ve been hooked!

Persimmon Galette w/ Toasted Coconut Covered Crust

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★★★★★

5 from 1 reviews

• Author: Jasmine @ Sweet Simple Vegan

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Ingredients

Pastry

• 3 cups unbleached all-purpose flour
• 3 tsp coconut sugar or raw turbinado sugar
• 2/3 cup coconut oil, cold and solid
• 2/3 cup ice water*
• Pinch salt
• Pastry Wash: 1 tbsp maple syrup + 2 tbsp almond milk
• 3–4 tbsp unsweetened (large) flaked coconut

Filling

• 2 tbsp crushed walnuts
• 4 tablespoons + 1 tsp coconut or raw sugar (divided)
• 2 large RIPE hachiya persimmons*
• 2 medium, ripe fuyu persimmons*
• Zest of 1/4 orange
• 1 tbs orange juice
• 1 tbsp coconut oil
• 1/2 tsp finely grated fresh ginger
• 1/4 tsp ground nutmeg
• Pinch salt

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Instructions

1. Combine flour, coconut sugar, salt, coconut oil, and ice water in a food processor, pulsing for about 10-15 seconds, until just barely combined.
2. Pour onto plastic wrap and cover to form into a disc. Massage it together until it is combined into a dough (while in the plastic wrap, prevents mess!) and then refrigerate while you prep the filling (15-20 mins).
3. Scoop out the flesh of the hachiya persimmons into a small bowl, and discard the peel. Set aside.
4. Remove the stem out of the fuyus, wash, and slice into rounds, about 1/8″ thick. Remove any seeds. Place into a bowl and toss with 3 tbs sugar, orange juice and zest, coconut oil, ginger, nutmeg and salt. Try to evenly coat the slices.
5. Preheat the oven to 400F, line your counter with a sheet of parchment paper (you will directly transfer this to the oven), and remove the dough from the fridge.
6. Roll the dough out into a circular shape, about 10-12″ wide.* Pour the hachiya flesh in the center, spreading evenly to about 5 cm from the edge, then sprinkle with walnuts and 1 tbs + 1 tsp sugar.
7. Top the hachiya flash with a concentric circle of fuyu slices, starting from the outside and working in (still leaving a 5 cm edge clear).
8. Fold up the edges around the fruit, by using the parchment paper under the galette and folding up. This will allow it to be smooth, and prevents mess!
9. Brunch the outside with the pastry wash, then press coconut into pastry. If the coconut is falling off, you can brush over the coconut with more wash to dampen it up a bit and allow it to stay.
10. Transfer the parchment paper the galette is already on directly to a baking sheet.
11. Bake on the middle oven rack for 30-35 minutes, or until the coconut is toasted and persimmons are bubbling.
12. Cool before serving, and top with a scoop of The Best Raw Vanilla Ice Cream 😉

Notes

Dough: Sprinkle water over dough until it stays together if crumbly, and feel free to use you hands rather than a rolling pin to press the dough into a circular shape.

• Category: Dessert
• Cuisine: Vegan

This recipe is perfect served with ice cream!

Try out “The Best Raw Vanilla Ice Cream” recipe that I have, pictured below 🙂 Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!