FIG GALETTE
When you’re craving pie but don’t want to do all the work.
6 servings, 1 hour 15 minutes
Ingredients:
Pie crust
16 oz fresh figs
1/3 cup granulated white sugar
1 lemon, zest and juice
2 tbsp unsalted butter, cold
1 egg
2 tbsp Demerara sugar
The Blistered Peppers Take:
Impress your guests with this dessert! A galette is really an open faced pie or a take on a crumble with a bottom crust. And no matter what you put on it, it’s simple and delicious. My recommendation is that you pre make the crust dough and keep some in the freezer for times when you’re craving something sweet, because seriously other than the crust and the “waiting for this to bake” this is such a quick make.
When figs are in season, there really is nothing better. Accent them with lemon, butter, and sugar - they’ll burst in the oven, the juice fills this galette, and the flavor is out of this world. Bring this to your Thanksgiving feast and you’ll be the star. Alternatively, make a savory galette by removing the sugar and adding some goat cheese and top with arugula once it has cooled.
FIGS - ARE THEY ALWAYS IN SEASON?
Figs are most often found in Mediterranean restaurants and dishes. But, you’re more than likely to find them anywhere you go grocery shopping. You can pick them up fresh or dried. When they’re in season and fresh - they’re the best. Throw them in a salad. Pair them with goat cheese. Candy them. Or just eat them whole. Yum, I love them. You’ll find them freshest during August through October - keep your eyes peeled!
I encourage you to give my “perfect pie crust” a review before taking on this galette. It took many trial and errors to get this dough in tip top shape and it’s easy. Look it over. Make it or prep it in advance and then dive into this dessert. Make it first with figs and then change it up and let me know what fruit you loved best. Share your pics and tag me on social. Enjoy!
More Blistered Peppers Pies, Tarts, and Crisps to try
Steps:
Make the pie crust.
Preheat the oven to 375 degrees.
Wash the figs, then cut the top stems off the figs and slice into quarters.
Zest the lemon and set aside.
On a floured surface, roll out the pie crust about 1/4 inch thick - make sure to flip the dough a few times to ensure it isn’t sticking to the surface. Using a rolling pin, carefully roll the dough over the rolling pin and lay atop a parchment lined baking sheet.
Sprinkle half of the sugar on the dough. Add the figs leaving about 1 inch of dough around the perimeter. Add the remaining sugar on top of the figs, zest the lemon over the figs, and sprinkle a bit of lemon juice as well. Cut 2 tbsp of cold unsalted butter in quarters and place atop the figs. Fold the remaining 1 inch of dough over the outside of the figs (see video above).
Whisk the egg and brush it along the crust. Sprinkle the crust with demerara sugar.
Bake for 40-50 minutes until the crust is golden brown and figs have released their juices.
Allow the galette to cool for about 15 minutes, serve a generous slice with a dollop of ice cream or whipped cream and enjoy!
