Persimmon and Camembert Galette

Note:  I originally published this Persimmon and Camembert Galette on May 7th 2018, but since it’s persimmon season now I’ve been busy recipe testing and have an updated version to share.  Hope you enjoy!

Persimmon and Camembert Galette

I never have been much of a baker – I find that the precision that baking necessitates usually stifles the creative rush I get from building a dish. This is exactly why galettes are much, much better than pies in my book.  Same general concept, far less work. 

I was first introduced to galettes when living in France.  They are more or less rustic self contained pies, but the filling can be both sweet or savory.  In the north of France galettes can also refer to savory buckwheat crepes – those are completely different and deserve their own post.  

Galette dough is surprisingly simple to make, especially if you have a food processor.  This recipe makes a double batch of dough, and it can easily be frozen to use for later.  So when the craving for persimmon and camembert galette strikes again, you got yourself covered.

Persimmon and Camembert Galette

The great thing about galettes is that you can really fill them with just about anything.  Here I’m using fuyu persimmons and my favorite camembert.  Persimmons are mellow, earthy, and addictively sweet.  They’re very firm when raw, but when you bake them they get really soft and tender – even their skin which doesn’t seem like it would soften very much.    

If persimmons aren’t in season, you could just as easily substitute any sturdy fruit that won’t release too much liquid when baked (apples, pears, etc.).  Pairing fruit and cheese in a dish that is both sweet and savory is classically French, and I’m a real sucker for it.   

Persimmon and Camembert Galette

Persimmon and Camembert Galette

Here’s what you’ll need:

For the galette dough (makes enough for two galettes):

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • ½ tsp kosher salt
  • ¼ tsp fresh grated nutmeg
  • 12 tablespoons very cold, unsalted butter cut into cubes
  • ½ cup ice water

For the filling (makes enough for one persimmon & camembert galette):

  • Two persimmons, sliced
  • 6 – 8 oz camembert
  • ¼ tsp kosher salt
  • Fresh grated nutmeg
  • 1 large egg, beaten

Persimmon and Camembert Galette

The important part of this galette dough is making sure your butter and your water are both very cold.  I put my butter in the freezer for about 15 minutes before starting to make sure it really stays cold.  This also makes the butter much easier to cube.

To start add flour, salt, and nutmeg, to a food processor and pulse a few times to incorporate.  Add half of the cubed butter and pulse again.  Add the rest of the butter and pulse a few times more.  The mixture should look pebbly, and you should be able to see the butter in little clusters in the flour.  

Next, slowly pour the ice water into the mixture while pulsing in order to incorporate evenly.  You should feel the mixture starting to come together to form dough.  When this happens remove the dough from the food processor and knead on a lightly floured surface to form a ball.  

Since this recipe makes enough dough for two galettes, cut the ball of dough in half and form those two halves into balls.  Cover each with plastic wrap.  Put one in the refrigerator for a half an hour.  Put the other in the freezer, and thank yourself in advance for when you want to whip up another galette but don’t want the effort of making dough.  

After the dough rests in the refrigerator for a half an hour, roll it out in a large circle.

While the dough rests in the fridge, preheat your oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper.    

Next, start slicing your persimmons.  Slice them horizontally about a quarter inch thick and admire how pretty they are.  Wait to remove your camembert from the fridge right up until you are ready to slice it, otherwise the cheese will soften too much to be workable.  

Persimmon and Camembert Galette

After the dough rests, roll it out in a circular shape on a lightly floured surface, about 10-12 inches in diameter.  Don’t worry about making it perfectly round.  The best thing about galettes is that they are meant to be rustic and imperfect.

Place the dough round on the baking sheet lined with parchment paper.  Now start layering the galette.  For the finished product, do you want the pretty persimmons on top or bubbly camembert?  I’m a sucker for golden, melty cheese so opted for camembert on top but you could do it either way.  

Persimmon and Camembert Galette

All in favor of bubbly, golden cheese proceed by layering the persimmons first.  Remember to leave 1-2 inches around the edge of the dough to fold over at the end to create the crust.  Sprinkle the persimmons with some of the kosher salt.  Next cut the camembert and layer over top of the persimmons.  

Finally, grate fresh nutmeg over the top of the camembert and finish with another sprinkling of kosher salt.

Persimmon and Camembert Galette

To finish, fold the excess dough around the edges over the persimmons and cheese.  Brush the beaten egg over the crust.  This helps give a nice golden and glossy finish to the camembert galette once it’s baked. 

Bake at 400 for 30-35 minutes or until cheese and crust are both golden.

Persimmon and Camembert Galette

Remove the galette from the oven and let it cool slightly before slicing in wedges.  Serve it while it’s still warm.  Store any leftovers in the refrigerator for 3-4 days and reheat in the microwave.  I like to have it for breakfast 🙂 

Persimmon and Camembert Galette   Bon appétit!

Persimmon and Camembert Galette

Persimmons and camembert go beautifully in this sweet and savory galette recipe that you'll be making all persimmon season long

Course Appetizer, Breakfast
Cuisine American, French
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 50 minutes

Ingredients

For the galette dough (makes enough for two galettes):

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • ½ tsp kosher salt
  • ¼ tsp fresh grated nutmeg
  • 12 tablespoons very cold unsalted butter cut into cubes
  • ½ cup ice water

For the filling (makes enough for one persimmon & camembert galette):

  • 2 Large persimmons sliced
  • 6 - 8 oz camembert
  • ¼ tsp kosher salt
  • Fresh grated nutmeg
  • 1 large egg beaten

Instructions

For the Galette Dough

  1. Add flour, salt, and nutmeg, to a food processor and pulse a few times to incorporate. Add half of the cubed butter and pulse again. 

  2. Add the rest of the butter and pulse a few times more. The mixture should look pebbly, and you should be able to see the butter in little clusters in the flour.

  3. Slowly pour the ice water into the mixture while pulsing in order to incorporate evenly. You should feel the mixture starting to come together to form dough. When this happens remove the dough from the food processor and knead on a lightly floured surface to form a ball.

  4. Since this recipe makes enough dough for two galettes, cut the ball of dough in half and form those two halves into balls. Cover each with plastic wrap. Put one in the refrigerator for a half an hour. Put the other in the freezer to store.

  5. After the dough rests in the refrigerator for a half an hour, roll it out in a large circle on a lightly floured surface, about 10-12 inches in diameter.

For the Persimmon and Camembert Galette

  1. While the dough rests in the fridge, preheat your oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper.
  2. Slice your persimmons horizontally about a quarter inch thick and slice the camembert into thick slabs.    

  3. Once the dough is rolled out, place it on the baking sheet lined with parchment paper and start layering the galette. 

  4. Start by layering the persimmons, and remember to leave 1-2 inches around the edge of the dough to fold over at the end to create the crust. Sprinkle the persimmons with some of the kosher salt. 

  5. Next cut the camembert and layer over top of the persimmons.  Finally, grate fresh nutmeg over the top of the camembert and finish with another sprinkling of kosher salt.

  6. To finish, fold the excess dough around the edges over the persimmons and cheese. Brush the beaten egg over the crust. 

  7. Bake at 400 for 30-35 minutes or until cheese and crust are both golden.

 



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