Fig Galette

September 30, 2010

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.

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6 Responses to “Fig Galette”

  1. Amy Says:

    Hi Pooja —
    (I don’t know how to reach you except via this comment box — hope it will accept my recipe!)
    It was so nice to meet you and spend such a relaxed and chic time at Hannah’s relaxed and chic apartment. Next time we’ll do it in TP.

    These cookies are amazingly easy and always a hit — that’s why I keep a batch in the freezer at all times.
    ILONA’S COOKIES
    2 cups flour (less 2 Tbsp)
    2/3 c. sugar
    1/2 Tbsp baking powder
    3/4 cup soft butter (cut it up small and leave out overnight if possible)
    1 beaten egg
    2 Tbsp vanilla extract
    1/2-1 tsp almond extract (optional)
    ********************
    Pulse flour, sugar & bak.powder in food processor, then add butter and pulse, then add egg and extracts and mix till it forms a sticky ball. Dump onto lightly floured surface and just gather it up into a disk, wrap in plastic and refrigerate for an hour or two (or freeze at this point). When ready to bake, preheat oven to 350. Divide the dough disk into four parts and squeeze/roll each into a strip that will fit the length of a cookie sheet. (You may use parchment paper but it’s not necessary — do NOT grease the pan.) lay out two strips per pan, about 3-4″ apart, and create a fairly shallow gully down the center of each. Use a spoon — or some brilliant make-shift tool — to drizzle preserves or jam down the middle of each strip, and even it out with your fingers. Bake in the middle of the oven for 15-20 minutes, till slightly browned at the rim. Remove from oven and let them cool slightly, then slice both strips on the diagonal into cookies, separate slightly, TURN OFF THE OVEN and place them back in for a few minutes to crisp up (a la biscotti); the texture improves remarkably with this final step.

    Bon appetit and let me know how it goes!
    Best,
    Amy


  2. […] available.  I used a store-bought crust for an extremely quick meal, but the crust used in the fig galette would be quite scrumptious with this filling.  Just press into a tart pan and omit the […]

  3. Linda Says:

    mmmmmmmmmmmmm figs!!


  4. […] It’s nothing less than a splendidly delightful summer tart.  And you already know how much I love my […]


  5. […] Not in the most obvious way – it’s still looking as young and fresh as ever (right?!).  But when I think about what to post, I’m at a bit of a loss these days.  Cookies?  Been there.  Ice cream?  My winter coat has not even retired for the season.  And we all know that tarts are sprawled all over this blog. […]


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