Well Fig season is upon us, and if you’re lucky enough to be inundated with figs, you might be looking for a few nifty ways to turn them into something spectacular. Try this Fig Galette, it is incredibly easy!
Apart from eating them fresh, drying them or chopping them up and serving as a fruit salad with some ricotta and some sugar, this would be perhaps the easiest way to turn them into something unique.
Make the pastry, let it chill, neatly arrange the fig and sugar mixture inside, fold over the edges and then bake until golden brown and crunchy.
Tip: You can cut the figs in half as I have done, or you can cut them even smaller (any shape you please)- this would give you a more jammy consistency once they have cooked down as they will cook quicker the smaller you cut them and you will not be restricted in cooking time by the browning of the pastry. If you cut them in halves, they will be more of a fresher filling once the pastry is baked. There is no right or wrong. Also, if you ensure figs overlap, there won’t be any gaps in the final galette- as the figs shrink a fair bit during baking due to their moisture content.
- 1 Cup of Plain Flour
- 1 teaspoon Sugar
- pinch of Salt
- 90 grams Unsalted Butter, COLD, cut into cubes
- 1/4 Cup Iced Water
- 8-9 Figs, washed, dried, stems removed. Cut into halves, slices or wedges.
- 2 Tablespoons Brown Sugar
- 1 Egg White beaten with a few drops of water
- 2 Tablespoons White sugar to sprinkle
- Place the Flour, Salt, Sugar and Butter cubes into a food processor with the blade attachment. Process until fine crumbs form.
- In a slow steady stream, drizzle the Iced Water through the spout of the food processor whilst running until all combined and a ball of dough is formed.
- On a lightly floured surface knead the dough a few times, them press into a flat disc shape and refrigerate covered in gladwrap for at least 30 minutes.
- Cut the figs into slices or wedges, sprinkle with the brown sugar and gently stir through, then leave to rest for 30 minutes. Unwanted moisture will come out of the figs during this time.
- Preheat the oven to 180 degrees Celsius, fan forced.
- Once the dough is finished refrigerating, roll out on a sheet of baking paper to a round of approx 30cm.
- Score a light 2 inch border the whole way around the pastry round. Fill the middle of the pastry with the figs, you can arrange concentrically or just randomly for a rustic appearance. I recommend overlapping them for best effect as they shrink during baking. Do not include any of the excess liquid at the bottom of the bowl, the figs will make their own juice during cooking.
- Fold the sides of the pastry up over the outer edges of the peaches, folding over where required.
- Brush the exposed pastry with the egg wash and lightly scatter the sugar over the top. Scatter the excess sugar over the figs.
- Bake in preheated oven for approx 40-50 minutes being careful not to burn the edges (you can use some aluminium foil around the edges to protect it if it looks like it's going to burn before the figs have cooked). A nice brown edge is desirable, and the pastry should be firm and crunchy. The figs will make their own jammy juice during cooking- you will see this bubbling away in the oven, upon cooling it will set somewhat.
- Serve warm with cream or ice cream, or cold on its own.