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.

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 to store.

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.

Slice your persimmons horizontally about a quarter inch thick and slice the camembert into thick slabs.    

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

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. 

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.

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