Persimmon + Cherry Galette (V)

Persimmon + Cherry Galette (V)

Crust:

1 + 3/4 cups (210g) flour

1/2 cup (112g) vegan butter

1/4 cup ice water

2 tbsp (22g) coconut or brown sugar

1/4 tsp sea salt

Filling:

1 + 1/4 cup (175g) frozen cherries 

Juice of 1/2 clementine or tangerine

2 tbsp coconut or brown sugar

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp clove

Persimmon slices + pomegranate arils to garnish

Instructions:

1. Mix crust ingredients thoroughly by hand until a dough forms. Refrigerate for at least 2 hours

2. While the dough is chilling, measure out the frozen cherries and allow them to sit on the counter at room temp to thaw. Right before taking the dough out, heat the oven to 375°F

3. Roll the dough out into a circle with a rolling pin until about 1/8” thick. If the dough cracks, patch it back together with your hand and roll over it to seal

4. Toss the thawed cherries with citrus juice, sugar and spices

5. Add the cherry mixture to the center of the galette dough, leaving about 1.5” of empty dough around the edges. Garnish with persimmon slices

6. Fold the dough over itself until the galette is closed or simply fold upwards and pinch the corners to seal

7. Brush the galette with a bit of olive oil and sprinkle with a pinch more sugar

8. Bake for 35-40 minutes or until dough begins to golden

9. Allow galette to cool before slicing and garnishing with pomegranate