fig galette

August 7, 2011 § 2 Comments

fig galette

As I mentioned in the last post, the produce here in Georgia is quite marvelous. The proximity to Florida means that ruby red grapefruits are actually ruby red and figs costs way less than they could ever in the Northeast. My mum has always had a Chinese saying that she applies to me that roughly translates to “large eyes, small stomach”. In a nutshell this means that, as I’ve mentioned before, I buy more than I can usually manage to eat.

fig quarters
loveliest fruit

As you can imagine, this happened to the three pounds of figs that I bought. As they were on their last legs, I folded them into a galette and that was that! I’d had high hopes that I would make them into a fig frangipane tart or a fresh fig tart with honey ginger pastry cream, but I’ve been so horridly lazy lately and a galette is such a simple and lovely way to tuck away fruits and all you really need is a food processor and rolling pin to do it.


Fig Galette

1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water

1 pound fresh figs
1/2 tbsp sugar

Pulse the flour, sugar, and salt in a food processor. Drop in 2 tablespoons of butter and pulse until the consistency of coarse cornmeal. Then add remaining butter and pulse until the consistency of oatmeal & sand. Slowly dribble in the water until the dough comes together. Empty the food processor onto a table and knead until it barely comes together. Wrap with clingfilm and place in refrigerator to chill for at least 30 minutes.

Meanwhile, slice the figs into quarters and preheat the oven to 375 degrees.

Roll dough out as circularly as possible. Place figs in rings on the dough and then fold the edges up into a shape that pleases you. Sprinkle the remaining sugar over the figs and crust and place into the preheated oven and bake for 40 minutes until the crust is golden.


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