September is here and fall is in the air. Along with the lovely coziness of fall comes the incredible seasonal ingredients: radicchio, root vegetables, squash, nutmeg, apples, and of course figs. One of my favorite flavors in the world, I jumped for joy at the sight of fresh figs at my local market this past weekend. Light a candle, put on a movie, and bake this rustic fig galette–a perfect way to ring in the season and share fall flavors with your loved ones.
- 1 c. All Purpose Flour
- 1 tsp. Sea Salt
- 4 Tbsp. Ice Water
- 6 Tbsp. Cold, Cubed Butter
Filling and Assembly
- 8 Fresh Figs, quartered
- 4 tbsp. butter
- 3 tbsp. sugar
- 2 tbsp. flour
- Zest of 1 lemon
- 1/2 tsp. Almond Extract
- 1 tsp. Good Vanilla Extract
- 1 egg, mixed with a splash of water
- Sugar for sprinkling
In a medium bowl, combine the flour for the crust with the salt. Mix well until combined. Cut the cold butter into the flour mixture with a fork until there are small cubes. Slowly add the ice water until it comes together. On a floured surface, knead until just combined quickly. Wrap in plastic and refrigerate for 30 minutes.
For the filling, melt the butter in the microwave. Stir in the sugar, flour, lemon zest, and extracts until well combined. Quarter the fresh figs and set aside.
Once the dough has chilled, roll out on a floured surface until about 1/4 inch thick. Don’t worry about the edges not being perfect, as that is the rustic beauty of a galette! With the filling glaze, brush it in the inner circle of the dough, about 1 1/2 inches from the outer edge. Arrange the fig quarters in a circular patten until they meet in the center over the glaze. Fold the outer edge of the dough so that it drapes over the outer ring of figs. Brush the crust with the egg wash and sprinkle the entire galette with some sugar. If you appreciate the balance of sweet and savory, finish it with a sprinkle of sea salt.
Bake at 375 for about 25-30 minutes, until the crust becomes golden and the figs caramelize. Slice and enjoy!
- Drizzle with good quality balsamic
- Top with thin prosciutto
- Top with a scoop of ice cream or gelato