I came upon boxes of fresh figs for free a little while back. They were being given away at my work along with boxes of persimmons and pomegranates. No one wanted to grab the figs because they thought they were gross. ARE YOU CRAZY? Figs are delicious. Whatever, more for me. I took them home and immediately searched for fresh fig recipes. I had to act fast because I was leaving for the weekend to visit my family and my figs would probably go bad within a couple of days.
I decided to make a galette with the figs and some strawberries. It was so damn good. I ate one piece of this and shared the rest with my family – it was my intent from the start. I selfishly regret that decision. Now, I don’t have a supply of fresh figs and all I want is more of this galette!
Figs are rare. I practically never seem them fresh at the grocery store and when I do, they are usually pretty expensive for produce. They ripen and spoil so fast you really have a limited time to eat them. I used to have a fig tree at our old place and even then they were rare! I couldn’t pick them until they were soft and if I came by hours too late, the birds would eat them all. Or rather, eat half of every single one and leave the the other halves there to taunt me.
So anyway, the moral of my story is that figs are delicious and if you ever come across a bunch of them, make this galette.
Fig and Strawberry Galette
Adapted from Martha Stewart’s Fig Crostata
For the pie crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- 1/4 to 1/2 cup ice water
- Extra flour for dusting
This makes enough for two pie crusts… why not make a caramel apple pie too?
For the filling:
- 1/2 cup blanched almonds (without the outer brown skin)
- 1/2 cup sugar
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter at room temperature
- 2 teaspoons all-purpose flour
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- About 12 figs, stemmed and thinly sliced
- 10 strawberries, stemmed and thinly sliced
- 1 tablespoon fresh lemon juice
Other supplies needed
- Food processor
- Parchment paper
- Rolling pin
Make the crust: Put 2 1/2 cups flour and 1 teaspoon of salt in the food processor. Pulse to combine. Next add the 2 cups of cold butter (cut into chunks) and pulse. While running, add the ice water, a little bit at a time, just until the dough starts to hold together. You may not need to use all of the water.
Place the dough on a floured surface and shape into two thick round disks. Wrap in plastic wrap and refrigerate until you are ready to add the filling. It’s better to work with cold dough. Check out my go-to Martha recipe for pie dough for troubleshooting.
Make filling: Grind up the 1/2 cup of almonds and 1/2 cup sugar in a food processor; process until finely ground.
Next, add 1 egg, 1/2 stick room-temperature butter, 2 teaspoons flour, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; pulse until smooth, and set aside.
In a medium bowl, combine the sliced figs, strawberries and lemon juice; set aside.
Preheat oven to 350 degrees.
On a large lightly floured piece of parchment paper, roll the dough out in a round shape, about 14-inches big. Spread the almond filling in center, leaving a 2-inch border, then top with the fig and strawberry mixture.
Fold the border of the crust over edge of filling, and gently press together to seal.
In a small bowl, mix the remaining egg with 1 teaspoon of water and brush dough with egg wash.
Move the parchment paper and galette over to a baking sheet.
Bake for 1 hour, until crust is golden brown. Let it cool on the baking sheet at least 30 minutes. Slice it into triangles and enjoy!