I am a fan of figs.  How about you?  As soon as they show their squishy little faces at the market, I am bringing them home by the pound full.  Typically I snack on them but the past couple weeks I have been enjoying on savory sandwiches as well as a few too many Fig Galette.  I love this recipe as it is so easy to make and the ingredients are simple.  Hoping you get a chance to enjoy it this season too!

Fig Galette

Galettes are a favorite dessert around our house as I find them so simple to make.  Don’t get me wrong, I love a good pie but I often do not feel like dealing with two crusts.  I know, lazy lazy lazy.  Lenny is good with pie crusts and spends time on the details of making them beautiful.  I, on the other hand, prefer to roll out one crust and fill it with some sweet or even savory.  One of my goals for this fall is to slow down and take the time to actually make a pie.

Fig Galette

This recipe is so simple and the food really shines.  There is no added spices, just figs, a little sugar and fresh lemon zest.  The end of summer freshness at it’s peak.  You can add some cinnamon or made a dash of vanilla;  but, trust me the fruit really holds it’s own.  Some people like to serve ice cream or whipped cream with the galettes, but I find that the jammy rich figs do to need it.  I am going to continue enjoying this fig galette as often as I can before figs disappear from the market, and I hope you do too!

Happy almost Fall!

Fig Galette

Fig Galette

serves 4 – 6

Ingredients:

2 cups flour

2 tablespoons sugar

1/2 teaspoon kosher salt

1 1/2 sticks unsalted butter

3 – 5 tablespoons icy cold water

1 1/2 lbs figs

2 tablespoons sugar

zest from organic lemon

1 egg

How To:

Place the flour, sugar, salt and butter into a food processor.  Mix until the butter is crumbly.

Slowly add the water, 1 tablespoon at a time, mix until the dough forms a ball.

Gently knead with your hands into a smooth disk.  Wrap in waxed paper and place into the refridgerator for 30 – 45 minutes.

Quarter the figs and place into a large mixing bowl

Gently fold in the sugar and lemon zest.

Preheat the oven to 425.

Remove the dough from the refrigerator.

Lightly flour a clean countertop and roll the dough into a large circle – approximately

Scatter the figs of the top.

Fold the edges up over the figs.

Beat the egg with a teaspoon of cold water.  Using a pastry brush lightly brush the dough, then scatter with some sugar.

Place into the oven.

Bake ……

 

 

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