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  • Writer's pictureDee's Table

Persimmon Brown Butter Sesame Galette

Updated: Dec 13, 2022

Galette Season is here!

I adore galette's because they don't require any tins and are relatively easy to form. This galette is a sweet one, when persimmons reach their peak sweet jaminess, the are truly glorious, paired with the brown butter sesame frangipane, it's a very wonderful combination!


3 Ripe Persimmon (It’s very important that they’re ripe)


300g Plain Flour

200g Cold Vegan Block Butter (Cut Into Cubes)

2 Tablespoon Brown Sugar

6-9 Tablespoon Cold Water

Good Pinch of Sea Salt

Brown Butter Sesame Frangipane:

100g Ground Almonds

25g Plain Flour

3 Tablespoon Tahini

1 Teaspoon Vanilla Extract

65g Plant Milk

65g Brown Sugar

65g Vegan Block Butter

Pinch of Salt

Zest of One Lemon

For Sprinkling

1 Tablespoon Sesame Seeds

1 Tablespoon Demerara Sugar


2 Tablespoons Milk

1 Tablespoon Agave


Start by making pastry by adding flour, butter & sugar & salt into a food processor and pulse until they form into a breadcrumb like texture. Slowly add cold water tablespoon by tablespoon until it forms into a dough, pulsing in between each tablespoon. Don't over mix the pastry. Wrap in clingfilm and allow to rest for 30 minutes.

Preheat oven to 200c/180c Fan.

Make the frangipane by browning the vegan butter. Add the block butter to a saucepan, allow to melt on a medium heat and then brown till it’s nutty and golden for 4-5 minutes. Set aside into a bowl. Add the tahini, brown sugar and mix, then add the plant milk, vanilla extract, pinch of salt & lemon zest. In a separate bowl mix the ground almond with the plain flour and then combine with the brown butter mixture to make a thick frangipane batter.

Roll the pastry out in-between two sheets of parchment paper into a rough circle about 5mm thickness.

Remove the top layer of parchment paper and then smooth out the frangipane on the middle of the pastry, leaving a 5cm barrier for the crust. Slice the Persimmon’s using a very sharp knife. Evenly lay across the top of the frangipane. Fold over the crust into the edge of the frangipane and then brush the crust with the glaze. Sprinkle over sesame seeds and Demerara sugar over the crust and more Demerara sugar on the persimmon.

Bake for 35-45 minutes until golden and caramelised on top. Serve with vanilla ice cream!

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