Fig Galette

The Gourmandise School   of Sweets and Savories

Dropping Figs. It's a 30 foot tree, and its roots are firmly planted smack in the middle of our chicken coop. For the next 6 weeks, and later again in early Fall, our sidewalk will be painted with shades of bright green and dark purple stains. The please-come-pick pleas are back (emailus if you want the cross streets), the fig recipes are everywhere from here to there and we need a vessel for these mediterranean jewels. Not too fussy, no tart pan required. Enter the galette. The I-can't-crimp-to-save-my-life alternative to a pie. Unlike traditional tarts, galettes are made from a flaky, rustic dough, are less sweet and more forgiving. It's like lowering the expectations on the cover of Martha's mag and surprising your palate with the hidden crags of flavor under the folds. Whatever your skill level, this dessert will.please.everyone.  Fig Galette This free-form flaky wonder is made from our classic pie crust, folded over like an envelope to create additional layers. Top with a dollop of mascarpone or serve it piping hot with a scoop of caramel ice cream. Have fun with this one! Galette Crust Place in a large bowl: 1-1/2 cups all purpose flour 2 Tbsps sugar 2 tsp salt 1-1/2 sticks (6 ounces) very, very cold butter cut into small cubes Set aside: 1/3 cup ice water, plus 2-4 more Tbsps, if needed   1. Work butter by flaking it into the flour until the pieces are roughly the size of your thumbnail. 2. Add the cold water all at once and shovel it in- try not to knead it- adding a little water if necessary- until it forms a shaggy mess of a dough that just starts to stick together when you squeeze it lightly in your palms. 3. Press the dough with a light touch into a rectangle. Fold it like a piece of paper you would place in an envelope- taking the right and folding it to cover 2/3 of it, and then folding the other flap over that. Roll just to flatten and wrap in paper or plastic.  Chill for 15 minutes-overnight in the fridge or freezer. Prepare the filling (below). 4. Roll out into a thin rectangle on a well-floured surface. Place on a parchment paper-lined cookie sheet. Filling: Place in a medium bowl: 1 egg and 1 yolk 1/4 cup sugar 1 cup almond meal (or any other nut flour, such as hazelnut) 1/2 stick butter (2 ounces), melted* 1. Whisk all your ingredients together, adding extracts if you like.  2. Spread the filling over most of the crust, leaving 1" to fold over.  3. Slice 4-5 figs thinly, arranging them over the filling. Fold the sides over just to create a wall. Drizzle with 2 Tbsps honey, if desired. 4. Egg wash the exposed crust (1 egg and 1 tsp milk, whisked) and sprinkle sugar over the egg wash. 5. Bake in a 375 degree oven until nice and dark golden brown. *when melting the butter, leave it for another minute or so on medium heat to encourage browning for better flavor. Wishing you a delicious day,  Clémence and Hadley