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.
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!!!
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.
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.
Something is wrong with the dough ingredients. The batter is too soft and cannot be rolled out. I tried pre-baking it for 5 minutes but it didn't help. I'm wondering if the quantity of 7 T butter, in addition to 3 T canola oil, is correct. This is very disappointing, as I was making this for my cooking club tomorrow. I guess I'll go to the store and purchase a refrigerated pie crust that I can roll out.