Puff Pastry Persimmon Galette with Almond Pecan Praliné
Persimmons are one of my favorite fall fruits and they are back in season! Few days ago, I scored these gorgeous fruits from a local farmer and I had to make my persimmon galette recipe.
Ingredients
For the pastry, you can use 1 sheet of vegan puff pastry.
4-5 Fuyu persimmons
2 tablespoons of brown sugar
4 tbsp of of my healthy almond pecan praline paste (Recipe in the comments below)
3 tbsp of persimmon purée from scraps
2 tbsp of melted vegan butter
Method
Preheat the oven to 370 degrees F.
Line a sheet pan with parchment paper. If you are using the ready puff pastry dough, you will only need one sheet.
Roll the dough slightly larger than 10 by 12 rectangular.
Place the dough on the prepared sheet pan and refrigerate while you prepare the persimmons.
Slice the persimmons in 1/4 inch thick slices. Then using a flower shape cookie cutter cut the persimmon slices in the center.
Save the scraps for the persimmon purée.
Blend the persimmon scraps in the blender until you get a purée like consistency.
Add 2 tsp of pure vanilla paste or extract.
Spread a thin layer of praline paste on a rolled dough, followed by a layer of persimmon purée.
Then place overlapping slices of persimmons vertically from the top to bottom leaving about 1 1/2 inch space between the edges of the galette.
Continue until you have 3 even rows.
Sprinkle the persimmons with some brown sugar.
Fold the edges gently and brush the pastry with melted vegan butter.
Bake for 30 minutes, until the pastry is browned.
Rotate the pan once during cooking.
Dust it with some powdered sugar and enjoy.
Healthy Praliné Paste
1 cup mejdool date seeds removed
½ cup pecans
⅓ cup shelled almonds
Pinch of Himalayan salt
Layer the nuts on a baking tray and toast for 10 min at 350 F.
Add the toasted nuts to a food processor along with pitted dates and salt and pulse it continuously until it forms a pasty creamy texture.
