Persimmon Pear Vegan Pumpkin Galette
Author: 
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This persimmon pear vegan pumpkin galette is flaky, subtly spiced and perfectly sweet. It only calls for 10 ingredients, plus spices and can be ready in under an hour.
Ingredients
For the pie crust:
  • ¾ cup + 2 tbsp (7/8 cup) unbleached spelt flour*
  • 1 tbsp organic cane sugar**
  • ¼ tsp salt
  • 3½ tbsp coconut oil, cold or at room temperature but not liquid
  • 4 - 6 tbsp ice cold water
For the pumpkin pie filling:
  • ⅓ cup pumpkin puree
  • 4 tsp organic cane sugar
  • 2 tbsp vegan mayo
  • ½ tsp vanilla extract
  • ½ tsp pumpkin pie spice
For the pumpkin galette
  • 1 - 2 firm Fuyu persimmons, sliced (I cut mine into rounds)
  • 1 - 2 firm Bartlett pear, sliced (I cut mine lengthwise)
Optional ingredients:
  • almond milk for brushing the crust
  • 1 tbsp organic cane sugar for sprinkling
  • 1 - 2 tbsp vegan butter
  • 1 tbsp ground pecans
  • 2 tbsp chopped pecans
Instructions
For the crust:
  1. Whisk together flour, sugar and salt
  2. Use a fork or your cold fingertips to cut the cold coconut oil into the flour mixture until it resembles coarse crumbs
  3. Add the ice cold water to the dough by the tablespoon, stirring with a wooden spoon until it begins to come together
  4. Transfer to a piece of cling wrap, roll into a ball and place in the fridge while you prep the filling
For the filling:
  1. Whisk together all ingredients for the filling in a small bowl until smooth
  2. Adjust sweetener and spices to taste then set aside
To assemble the galettes
  1. Turn the dough out onto a floured surface. Lightly flour the top of the dough, as well as a rolling pin, and gently roll into a circle about ⅛-inch thick. Add more flour as needed to prevent sticking
  2. Be careful not to roll the dough out too thin as it will be hard to work with
  3. Transfer the rolled dough to a rimmed baking sheet lined with parchment paper
  4. Optional: Sprinkle the ground pecans onto the circle of dough
  5. Spread pumpkin pie filling on top, leaving about an inch uncovered along the edge
  6. Top with chopped pecans, if using, and arrange fruit over the filling in concentric circles. I only needed 1 of each for a single layer of fruit but you may need more depending on the size and how you slice them. Just be sure not to overfill the galette as it may fall apart while cooking
  7. Fold up the edges and pinch together the dough as you go around the circle being sure to close properly seal any holes in the dough. Top with more chopped pecans, if desired
  8. Optional: Dot the vegan butter over the fruit, brush the edges with almond milk and sprinkle sugar along the crust
  9. Pop the baking sheet into the refrigerator for 10 - 15 minutes while the oven preheats
  10. Preheat the oven to 375F
  11. Bake the galette for 25 - 35 minutes until the crust begins to brown and the fruit looks wilted
  12. Remove from oven and allow to cool in the pan a little before slicing and serving
  13. Best if eaten on the same day but if you have leftovers, they should keep for about 4 - 5 days in the fridge. Just reheat for a few minutes in the oven or toaster oven before serving
Notes
* Can sub spelt flour for equal parts all purpose flour but you'll probably need less water
** Can sub cane sugar for equal parts coconut sugar
***
Recipe by Diary of an ExSloth at https://www.exsloth.com/vegan-pumpkin-galette/