This fig galette is a simple, rustic dessert that’s perfect for any time of year. It’s incredibly easy to make, even if you’re new to baking, and the results are always impressive. Get ready to bake a beautiful, flavorful treat that everyone will love!
Key Ingredients & Substitutions:
- Fresh Figs: Choose ripe, firm figs. You can use different varieties like Black Mission or Adriatic.
- Pie Crust: Homemade is best, but a store-bought crust works in a pinch for convenience.
- Granulated Sugar: Sweetens the figs. Brown sugar can also be used for a deeper flavor.
- Lemon Juice: Brightens the flavor of the figs. A little orange juice can be substituted.
Ingredients:
For the Dough (or 1 store-bought pie crust):
* 1 ¼ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, very cold and cut into small cubes
* ¼ cup ice water, plus more if needed
For the Filling:
* 1 pound fresh figs, stems removed and quartered
* ¼ cup granulated sugar, plus 1 tablespoon for sprinkling
* 1 tablespoon fresh lemon juice
* 1 teaspoon vanilla extract
* Pinch of salt
* 1 large egg, beaten (for egg wash)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 6-8
- Calories per serving: Approximately 280 calories (estimate)
- Tools Needed: Mixing bowls, rolling pin, baking sheet, parchment paper.
Step-by-Step Instructions:
1. Make the Dough
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, mixing until the dough just comes together. Don’t overmix! Form the dough into a flat disc, wrap it in plastic, and refrigerate for at least 30 minutes.
2. Prepare the Filling
In a medium bowl, gently combine the quartered figs, ¼ cup sugar, lemon juice, vanilla extract, and a pinch of salt. Set aside while you roll out the dough. The figs will release some of their natural juices.
3. Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Don’t worry if it’s not perfectly round; the rustic look is part of the charm of a galette! Carefully transfer the dough to a baking sheet lined with parchment paper.
4. Assemble the Galette
Arrange the fig mixture in the center of the dough, leaving a 2-inch border free around the edges. Fold the edges of the dough up over the figs, pleating it as you go to create a rustic crust. Brush the folded crust with the beaten egg and sprinkle with the remaining 1 tablespoon of sugar.
5. Bake the Galette
Preheat your oven to 375°F (190°C). Bake the fig galette for 45-55 minutes, or until the crust is golden brown and the fig filling is bubbly. Let it cool on the baking sheet for at least 15 minutes before serving.
Storage Instructions:
Store leftover fig galette loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual slices in a toaster oven or microwave until warmed through.
Frequently Asked Questions (FAQ):
Q: Can I use frozen figs for this galette?
A: Fresh figs are highly recommended for the best texture and flavor in a fig galette. Frozen figs tend to release more water and can make the galette soggy.
Q: How do I know when figs are ripe?
A: Ripe figs should be soft to the touch, but not mushy. They often have a slightly wrinkled appearance and a sweet fragrance.
Q: Can I add other fruits to the fig galette?
A: Absolutely! Berries, peaches, or plums can be lovely additions. Just make sure the total amount of fruit remains around 1 pound.
Q: Do I need to peel the figs?
A: No, you don’t need to peel figs for a galette. The skin is thin and edible, and it adds to the rustic appeal.
Q: My dough is too sticky, what should I do?
A: If your dough is too sticky, add a little more flour, one tablespoon at a time, until it’s easier to handle. Ensure your butter is very cold.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 2 days in advance and store it in the refrigerator. Let it sit at room temperature for a few minutes before rolling.