Bake Persimmon Galette with Sweet Charm

Instructions:

1. In a large mixing bowl, combine the flour and salt. Add in the cold cubed butter. Using a pastry cutter or your fingertips, blend the mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Stir in two tablespoons of sugar. Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together but is not sticky. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. While the dough chills, prepare your persimmons by peeling them if necessary and slicing them thinly. In a medium bowl, toss persimmon slices with lemon juice, lemon zest, pinch of salt, and any optional spices you desire.
3. Preheat your oven to 400°F (200°C).
4. On a lightly floured surface, roll out your chilled dough into about a12-inch circle—aim for about an eighth-inch thickness. Transfer this rolled-out dough onto parchment paper lined on your baking sheet.
5. Arrange sliced persimmons over the center of the rolled-out dough in an even layer while leaving about two inches around the edges uncovered. Fold up edges over part of filling to create pleats; crimp gently as needed to hold shape.
6. Brush exposed crust with egg wash using a pastry brush and sprinkle remaining sugar over both crust and fruit filling.
7. Bake in preheated oven for approximately 35–40 minutes or until golden brown on edges and fruit is tender.
8. Allow galette to cool slightly before slicing into wedges. Serve warm or at room temperature either plain or with whipped cream/ice cream if desired.