Start your pie dough by whisking together flour and salt.

Add butter cubes and toss in flour until evenly coated.

With your hands, rub the butter into the flour until the flour mixture resembles crumbly wet sand.

Make a well in the middle of your bowl. Add a few tablespoons of ice water at a time and mix just until the dough comes together.

Pat dough into a disc and wrap dough in plastic. Chill in the fridge for at least 30 minutes.

While the dough is chilling, prepare your persimmons. Remove the stem of the persimmons. Cut them in half.

Then with the cut side flat against the cutting board, cut the persimmon in ⅛” thick slices. Try to keep the slices together for a neat arrangement.

In a small sauce pan, bring the bourbon to a boil over medium high heat. Reduce until there is about 4 tablespoons of liquid remaining.

Reduce heat to low. Stir in butter until melted. Add in brown sugar, cornstarch, and cinnamon. Stir until all the sugar is dissolved.

Remove from heat and allow to cool.

Preheat the oven to 425 degrees.

Roll out pie dough on a sheet of parchment paper until it is about ⅛” thick and large enough to cut out a 12”x10” rectangle.

Cut out the rectangle and set the scraps aside for optional decoration.

Add the sliced persimmons onto the pie dough, leave about 1” clear from the edges.

Fold the edges over the persimmons.

For a more decorative edge, you can knead together the dough scraps, roll out until it is ⅛” thick and stamp out small circles using piping tip.

Brush the folded edges of the galette with an egg wash and place the small dough circles along the edge.

Brush the edges again with egg wash.

Pour bourbon and sugar mixture over the persimmons.

Bake for 30-35 minutes until the edges are golden brown and the persimmons are tender.

Remove from the oven and allow to cool.

Top with some flakey sea salt. Serve warm with ice cream, whipped cream, or as is.