When you have a sweet tooth that is as big as mine, there are some days when you feel that you have to cut back. Some days when you feel like you have to lay off the butter, sugar and eggs for a while, and go for something more natural. So when I saw that figs are well in season and are abundantly being sold in grocery stores and farmers markets, I was more than satisfied to forgo my weekly dessert option and have figs as my post dinner sweet ending.
Sounds like a stellar plan, right? Well, it was. Until I found a recipe for a fig galette. I mean, you really can’t blame me. Figs dressed in a simple sprinkling of sugar tucked into an all-butter pastry crust coated with apricot jam! Or…figs. Just by themselves. Who are we kidding – there wasn’t much of a choice. At all.
The guilt did set in a little bit, though, so I decided to use a whole wheat, oil based crust instead of more traditional butter version. Which surprisingly turned out to be quite flaky and delicious. And the rest of it is basically just fruit! ..And sugar and jam. But who’s counting.
Fig Galette (adapted from Simply Recipes)
This recipe was a tad too sweet for me. I remedied this by sprinkling a bit of sea salt on top of the entire galette after it baked. But I included mixing it in to the filling in the directions.
Ingredients (for crust)
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1/4 cup oil
- 3 tbsp. milk
Whisk together all of the dry ingredients. Mix in the wet ingredients until dough forms. Roll into a disk, wrap in plastic wrap and chill in fridge for at least 30 minutes. Take out and roll into a 12 inch diameter circle and place onto a parchment paper-lined baking sheet. Place into freezer while making filling.
Ingredients (for filling)
- 1 1/2 pints mission figs, tips cut off and discarded, quartered
- 1 tsp. flaked sea salt
- 2 tbsp. sugar, divided
- 2 tbsp. apricot jam (or another jam)
Preheat oven to 375. Stir together figs, salt and 1 tbsp. of sugar. Spread the jam onto the chilled pastry, leaving a 2 inch border. Arrange the fig filling on the crust, directly on to the jam. Sprinkle with remaining tbsp. of sugar. Fold over the 2 inch border of dough over filling, pleating as you fold to ensure the filling won’t escape. Bake for about 45-50 minutes until golden brown. Let cool for about 20 minutes and serve warm or at room temperature.