Nateur Cooking with Kacie Carter: Gluten Free Persimmon Galettes

Nateur Cooking with Kacie Carter:  Gluten Free Persimmon Galettes


Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied! 

Name: Kacie Carter

Instagram: @kaciecarter @honeyhi

Job description: Chef, Holistic Nutritionist, and Restaurant Owner. 

Favorite dish to serve at a dinner party: A beautiful spice-laden, brothy, sauce-y braised pasture raised meat, cooked low and slow until it’s falling apart, showered in fresh herbs.  

Favorite skin food ingredient and why: The marine collagen from Agent Nateur. Between the pearl and the amino acids, it’s the perfect building block for healthy skin and hair.

Top three Instagram accounts for inspiration: 




Must-have cookbook: Chez Panisse Cafe Cookbook and My Bombay Kitchen by Niloufer Ichaporia King 

Top three kitchen supplies you can’t live without: Japanese knives, microplane, and a wooden spoon.

Three things you always keep in your refrigerator: Grass fed butter (Beurre de Baratte is the jam), grainy mustard, and kimchi.

Favorite online shop for kitchen supplies and / or specialty food items: Japanese Knife Imports, Burlap & Barrel and Toiro Kitchen

Go-to quick, healthy meal: Sautéed greens, some leftover roasted chicken, kraut, a quick chopped herb & lemon sauce (gremolata), leftover roasted sweet potato or winter squash 

Favorite healthy treat: Chocolate for sure :)

Skincare mantra: For the love of all things holy, get your face out of the sun lol.

Eat this recipe for: A cozy holiday celebration with your loved ones.

Recipe: Gluten Free Persimmon Galettes

Yields 1 large galette or 2 medium galettes

For the Crust:

2 1⁄2 cups (11.5 ounces) Cup 4 Cup gluten-free flour, plus more for workspace
1⁄2 teaspoon fine sea salt
1 tablespoon coconut sugar
2 sticks (8 ounces) unsalted, good quality butter (preferably a cultured or European style butter, grass fed if possible), cut into 1⁄2-inch dice

1 teaspoon apple cider vinegar 1/4 cup cold water

For the Filling:

1 large hachiya persimmon, super ripe with pudding-like consistency (the skin should have turned to a deep red/orange color, and should be completely soft to the touch.

Check your varieties and DO NOT slice an underripe hachiya persimmon onto the galette- this should only be used as a jam when very soft. 

Scoop out the insides into a bowl and break up all the chunks with your fingers until you get a jam-like consistency. If you don’t have access to a ripe hachiya persimmon, you can substitute another flavored jam or preserve.

4-5 fuyu or giant fuyu persimmons, slightly ripe (you do not want these to be crisp like an apple! They need to have ripened a bit.) Sliced in half, stems removed, sliced into 1/8 inch thick half moon slices.

For the Glaze: 

2 tbsp raw honey
2 tsp apple cider vinegar
Generous sprinkle of cinnamon, nutmeg, and cardamom

Zest of 1/2 lemon

Mix flour, sea salt and coconut sugar together in a large bowl.

Add the cut butter chunks and toss them to coat with flour.

Press each butter square between the palms of your two hands to create a flattened disc. Work quickly so that your butter doesn’t soften too much!

Using your fingers, gently break the disks into smaller pieces and toss, coaxing the butter into pebbly pieces.

Slowly drizzle in the cold water and continue working the dough until it becomes shaggy and starts to come together.

Gather into 1 large ball for a single galette or 2 balls for smaller galettes, wrap in saran and refrigerate for at least 30 minutes.
On a floured piece of parchment paper, roll out your dough into a 1/4-1/6 inch thick or so disc. Add hachiya persimmon pudding to the center, leaving a 1 inch ring untouched around the outside. Then layer your fuyu persimmon slices on top.

Using a pastry brush, brush the glaze on top of the fruit.

You will fold the outside 1 inch section of dough up and onto the filling section by section, pinching closed any gaps that could leak while your galette is baking. I find a butter knife works best for this.

Brush crust with an egg wash (ie whisked egg) for extra gold color.

Bake at 375 for about 45 minutes, rotating once, until the crust is firm and brown and the pastry is flaky and golden. Allow to cool on a baking rack. Enjoy!