A hidden layer of chocolate takes
these fruity galettes up a notch.
Makes
Makes 6 (4-inch) galettes
Total Time
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Ingredients
Garnish: pomegranate arils
Test Kitchen Approved
Instructions
Preheat oven to 400°. Line a rimmed
baking sheet with parchment paper.
Stir together sugar, salt, and pie spice
in a large bowl. Add persimmons, and
toss to coat.
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 onto crust, and use to cut
3 circles from dough. Repeat with
remaining dough. Place dough
rounds on prepared pan.
Divide chocolate among dough
rounds, leaving a ½-inch border
around edges. Arrange about 1/3 cup
persimmon mixture on each chocolate
layer. Fold dough up and over filling.
(Dough will not completely cover
filling.)
Whisk together egg and cream in
a small bowl. Brush egg wash onto
dough, and sprinkle with sugar.
Bake on bottom rack of oven
until deep golden brown, about
20 minutes. Let cool on pan on a
wire rack.
