Beautiful, seasonal, and sweet, this galette is amazing in all sorts of ways! It's filled with a decadent basil cream and topped with bright slices of persimmon. And despite how fancy it looks, it's super easy to make!

Persimmon and Basil Cream Galette [Vegan]

Cooking Time




For the Crust:

  • 3 cups unbleached all-purpose flour
  • 3 teaspoons coconut sugar or sugar of choice
  • 2/3 cups coconut oil, cold and solid
  • 2/3 cups ice cold water
  • A pinch of salt
  • 1 tablespoon maple syrup
  • 2 tablespoons almond milk

For the Cream:

  • 4 tablespoons coconut cream, the solid cream from a can of full-fat coconut milk
  • 3 tablespoons vegan cream cheese, or more coconut cream
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon coconut sugar
  • Zest from 1 large orange
  • 1 tablespoon vanilla extract

For the Galette Filling:

  • Fuyufuyu persimmons, cut in half and thinly sliced on mandoline
  • Zest from 1/2 of 1 orange
  • Zest from 1/2 of 1 lemon
  • 1 tablespoon orange juice
  • 3 tablespoons coconut sugar
  • A pinch of salt

For Garnish:

  • Fresh basil


  1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Set aside.
  2. Combine flour, coconut sugar, salt, coconut oil, and ice water in a food processor, pulse for about 10-15 seconds, until just barely combined.
  3. Pour onto plastic wrap and cover to form into a disc. Massage it together until it is combined into a dough and then refrigerate while you prep the filling, about 15-20 minutes.
  4. In a medium bowl, combine the sugar, orange, and lemon zests. Rub the sugar and zest together with your hands to release the citrus oil into the sugar. Add a pinch of salt and the orange juice and mix well. Set aside.
  5. Cut the stems off the fuyu persimmons. Slice them in half, and cut into thin slices, about 3/8-inch thick. Remove any seeds, if needed. Place the persimmon slices in the sugar mixture and toss to coat well.
  6. Prepare the galette cream filling by placing the coconut cream, cream cheese, basil, sugar, and orange zest in the bowl of the food processor and process until well combined.
  7. Remove dough from refrigerator and roll it out into a circular shape, about 10-12" wide
  8. Spread a thin layer of the cream mixture in the middle of the dough, leaving a 1 1/2-inch border all the way around. Arrange the persimmon slices on top of the creme.
  9. Fold up the edges around the fruit, pressing on the pleats together. Place the galette on the lined baking sheet.
  10. Brush the edges of the dough with a pasty wash made from 1 tablespoon maple syrup plus 2 tablespoons almond milk.
  11. Bake for 30-35 minutes. Remove, let cool completely, garnish with basil, and serve.