Recipes
Fresh Fig Galette

Fresh Fig Galette

Name: Fresh Fig Galette
Total time: 110 min
Yield: Serves 10 (serving size: 1 wedge)
Ingredients: 6.75 ounces unbleached all-purpose flour (about 1 cup); 4 1/2 tablespoons almond meal; 2 tablespoons sugar, divided; 3/8 teaspoon salt; 7 tablespoons cold unsalted butter, cubed; 3 tablespoons canola oil; 3 tablespoons ice water; 1 pound fresh Black Mission or Brown Turkey figs, stemmed and quartered lengthwise; 2 teaspoons lemon juice; 1 tablespoon sliced almonds, toasted

5 Reviews

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Photo: James Ransom; Styling: Claire Spollen

Hands-on Time

15 Mins

Total Time

1 Hour 50 Mins

Yield

Serves 10 (serving size: 1 wedge)

Almond meal is nothing more than finely ground almonds; it adds a rich, crumbly texture and nutty flavor to the crust of this free-form tart.

Ingredients

6.75 ounces unbleached all-purpose flour (about 1 cup)
4 1/2 tablespoons almond meal
2 tablespoons sugar, divided
3/8 teaspoon salt
7 tablespoons cold unsalted butter, cubed
3 tablespoons canola oil
3 tablespoons ice water
1 pound fresh Black Mission or Brown Turkey figs, stemmed and quartered lengthwise
2 teaspoons lemon juice
1 tablespoon sliced almonds, toasted

How to Make It

Step 1

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.

Step 2

Preheat oven to 400°.

Step 3

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

Step 4

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° for 35 minutes or until fruit juices bubble and crust is browned. Remove from oven; sprinkle with almonds. Cut into 10 wedges.

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Ratings & Reviews

Use ounces of the flour stated, not cups.

stacyand

September 02, 2015

When I measured out the 6.75 ounces of flour, it was more like 1 2/3 cup. I think that is why everyone's dough is so wet. Mine was still on the wetter side, but I was able to get it to shape, just a bit sticky. I had it for a cookout and everyone was very impressed.

Turned out great!

NTaugher

August 25, 2015

Yes the dough was much too wet to roll out, so I added more flour until it was the appropriate consistency and I also added vanilla paste. The dough turned out really nice and instead of using just figs I added some thin slices of red pear and not lemon but lime juice with rind. The filling turned out amazing and the lime juice added some tartness to the sweet filling. AMAZING!!!

Dough doesn't work

Denise0723

August 24, 2015

The recipe for the dough can not be correct as it is way too wet to roll out. Adding oil after adding 7 T of butter just doesn't seem right. I managed to salvage the dough by pressing it down with my hands onto the parchment paper as it could not be rolled out. The galette tasted good I just would not use this dough recipe.

Delicious

LDombeck

August 19, 2015

I had the same problem with the dough, which was almost liquidy. I didn't have almond flour, so used all regular flour and added 1tsp almond extract to the liquid ingredients to get almond flavor (decreasing other liquid to compensate). After refrigerating the dough for an hour, i mushed it into shape with the plastic wrap between my fingers and the dough (and also UNDER the dough), then placed it onto the baking tray which was covered in parchment. After spooning the fig mixture onto the dough, I glopped the dough up over the edge of the fig mixture (it definitely looked messy) , then baked it for 30 minutes. I also made regular pie dough and made a second gallete, just in case. After baking, the gloppy dough gallette was flaky and delicious - perfect texture. The regular dough was also good, but the gloppy dough was sweeter and actually tasted better. So, don't be afraid - the recipe is good, even though the original "dough" is more like a sticky batter! Oh, the fig filling was delicious too! I thought the dish was quite good.