Pear and Persimmon Galette
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| 8people |
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Ingredients
- 3tablespoons butter, divided
- 1/4cup granulated sugar
- 3-4 small, firm Fuyu persimmons
- 4 small or 2 medium firm pears, such as Bosc
- 5sheets phyllo dough, thawed
- Mascarpone cheesefor garnish
Instructions
- Melt 2 tablespoons butter in a large ovenproof frying pan; spread butter evenly and sprinkle with sugar. Peel and slice persimmons into uniform, thin rounds. Peel pears; remove elongated neck portion (save for snacking). Slice remaining bulb-shaped portion into thin rounds the same size as persimmon slices, working quickly so that pears don’t turn brown.
- Preheat oven to 375°. Melt remaining 1 tablespoon butter in a small bowl. Place one pear slice inside pan, touching its outermost edge. Then place a persimmon slice, overlapping half of the pear slice. Repeat, working toward pan’s center, until you have a complete disk of overlapping fruit. Brush lightly with melted butter. Layer phyllo sheets on top of fruit, brushing each layer with butter.
- On stovetop over medium-high heat, cook galette until fruit is caramelized and outside edges are crisp, about 10 minutes. Transfer pan to oven and bake about 10 minutes, until phyllo is golden. If necessary, loosen galette edges with a spatula. Cover pan with a large serving plate, then carefully and quickly invert pan to remove galette. Rearrange any dislodged pieces. Serve warm, garnished with mascarpone cheese, if desired.
Recipe Notes
Nutrition Facts
Pear and Persimmon Galette
Amount Per Serving
Calories 182
* Percent Daily Values are based on a 2000 calorie diet.
| Nutrition Facts Per Serving: |
| Calories: 182 calories |
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| % fat calories: 24 |
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| Fat: 5g |
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| Saturated Fat: 3g |
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| Cholesterol: 11mg |
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| Protein: 2g |
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| Carbohydrate: 35g |
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| Fiber: 5g |
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| Sodium: 89mg |
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