Fresh Fig Galette
 

Fresh Fig Galette

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Rustic fig galette with a simple crust and quartered fresh figs.

SERVING SIZE

6-8

INGREDIENTS

1 cup all-purpose flour

4 1/2 tablespoons ground almonds

2 tablespoons sugar

3/8 teaspoon salt

7 tablespoons unsalted butter, cubed

3 tablespoons canola oil

3 tablespoons ice water

1 pound figs, stemmed and quartered lengthwise

2 teaspoons fresh-squeezed lemon juice

 

INSTRUCTIONS

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almond meal, 1 tablespoon sugar and salt in a food processor; pulse to combine. Scatter butter into processor; pulse until mixture resembles coarse meal. Drizzle in oil; pulse to combine. Add ice water; pulse just until combined. Turn mixture out onto a sheet of plastic wrap; pat into a disk.

Wrap in plastic wrap; refrigerate 1 hour.

Preheat oven to 400 degrees Fahrenheit. Place figs in a large bowl. Sprinkle with remaining 1 tablespoon sugar and lemon juice; toss gently to combine.

Unwrap dough. Roll dough on plastic wrap into a 12-inch circle. Arrange dough on a baking sheet lined with parchment paper. Spoon figs onto dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover.

Bake at 400 degrees Fahrenheit for 35 minutes or until fruit juices bubble and crust is browned. Remove from oven and serve immediately.

  PRINT VERSION

vegetable plate

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