Love this by @naturallyzuzu !
When life gives you persimmons, make Vegan Persimmon Tart
For the pastry, you can use 1 sheet of vegan puff pastry or make your own tart pastry.
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons unsalted vegan butter cold, cut in small cubes.
1/2 cup ice water
For the filling
4-5 Fuyu persimmons
2 tablespoons of brown sugar
1 tsp of cinnamon
1 tbsp of pure maple syrup or vegan caramel sauce.
If not using ready pastry, start making the pastry from scratch. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the vegan butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 370 degrees F. Line a sheet pan with parchment paper. If you are using the ready puff pastry dough, you will only need one sheet. Roll the dough slightly larger than 10 by 12 rectangular. Place the dough on the prepared sheet pan and refrigerate while you prepare the persimmons. Peel the persimmons and slice them 1/4 inch thick slices. Place overlapping slices of persimmons vertically from the top to bottom leaving about 1 1/2 inch space between the edges of the tart. Continue until you have 3 even rows. Sprinkle the persimmons with some brown sugar and cinnamon. Fold the edges gently and brush the pastry with some almond or soy milk.
Bake for 35 minutes, until the pastry is browned. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Serve in a room temperature with some vegan salted caramel sauce or maple syrup drizzle.
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