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So many of the coolest autumn fruits are totally slept-on, and I can’t understand why.
Ok, yes, hachiya persimmons, medlars and quince all need to be bletted (relatably, they require a bed-rotting period in order to access their magic), or because the husky little physalis berries must fully ripen and fall on their own, making you hunt through the dirt on your hands and knees, but I aim to prove that they’re worth it.
… Just not with this recipe.
Look, I love massaging hoshigaki as much as the next weeb, but a Fuyu persimmon is just so easy. She’s versatile, like a slightly spicy, less-sweet apple. Whereas an unripe Hachiya will turn your tongue to a roof tile (thanks to a high concentration of tannic polyphenols called proanthocyanidins), but Fuyu’s low astringency makes her ready to go right from the jump, as a crispy addition to salads and cheese boards, or roasted like a root vegetable. And when she eventually languishes long enough to go all soft and silky on her insides, she’s ready for cakes, jellies and confections.
Besides, if you have a Fuyu tree, you might not have the luxury of letting things fully ripen in place. Depending on how wanton and dastardly your neighborhood squirrels are, you might be looking at a lot of fruit with a bite or two missing. This is a great use for underripe fruit — as long as it’s firm enough to slice, you’re golden. (Cut out the bite marks as needed.)
Feel free to zhuzh this with a spoonful of herbed mascarpone or a crumble of chèvre, but I think this galette is a lovely addition to any autumn holiday table as-is. Best of all, this kind of rustic pastry doesn’t require a skilled hand — its chicness comes from the “what, this old thing?” of it all. Serves 6-8
Ingredients
1 pie crust (homemade or store-bought)
4 slightly underripe/firm Fuyu persimmons, peeled and thinly sliced crosswise
1 medium-sized red onion (roughly the same size as the persimmons), peeled and thinly sliced crosswise
2 tablespoons unsalted butter
2 tablespoons honey
1 teaspoon molasses
1 tablespoon miso
1 teaspoon apple cider vinegar
Salt and pepper
1 egg, lightly beaten
Instructions
- Line a pizza pan or other baking sheet with parchment paper and lay your pie crust on it.
- Arrange the sliced persimmons and onion as artfully as you like, leaving about 2 inches of pie dough around the edges. Don’t worry about forcing it all to fit; just aim for an even layer.
- Fold the edges of the pie dough over the filling and then pop it in the fridge to chill while you preheat the oven to 400 F and make the miso glaze.
- Melt the butter in a small saucepan over medium heat, then add the honey, molasses, miso and vinegar and whisk until smooth.
- Remove the galette from the refrigerator and brush the persimmon/onion filling with the miso glaze. Add a few pinches of salt and pepper.
- Brush the dough with the beaten egg, then pop the galette in the oven for 15 minutes. Brush on more glaze. Do this once more (bake 15 minutes and glaze), then continue baking until the pastry is golden brown and shiny and the glaze is sticky and caramelized, about 10-15 more minutes (for a total of 40-45 minutes). If the crust is getting brown too fast, cover the edges with foil.
- Remove the galette from the oven and give it another crack or two of pepper. Cool slightly before serving.