fig galette

Serves:
6 to 8    |   
Prep Time:
20 minutes    |   
Cook Time:
45 minutes

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fig galette

“The power of simplicity”

That was the cover line on the New York Times fashion magazine this weekend and even though I’m the least fashionable person around, it caught my eye. I really feel that if we keep things simple, everyone would be a lot happier and it could have a domino effect. For instance, Sam keeps buying late season figs and only eating the soft ones in each basket (we’re having a warm November in California and the fig trees just keep on giving — I apologize to the rest of the country if your markets have moved from figs to cranberries by now). So what to do with the remaining “hard canards” as we call late-season figs? Toss them in the compost bin….or make a simple tart, like an open-faced galette? Guess which route I took?

You can use any figs you can find in the market. I used Black Mission because that’s what we have out here. for the crust, use either purchased pie dough or the recipe on this site. I served the galette with fresh cheese (Nicasio Morning Fog) and grapes as part of a Sunday lunch. My guests were happy. We were happy. Simplicity indeed.

ingredients

2 pounds firm Black Mission or other figs
2 tablespoons good-quality honey
2/3 cup fresh orange juice
1 teaspoon vanilla extract
pastry for a single-crust pie
1 egg white
1 tablespoon sugar
vanilla ice cream, crème fraiche, or Greek yogurt

directions

Preheat an oven to 375°F. Line a baking sheet with parchment paper. Cut stems off figs and cut figs into quarters lengthwise. In a small saucepan, mix honey, orange juice and vanilla. Bring to a boil over medium-high heat and stir until honey melts, then reduce to medium and boil until reduced until to about 2 tablespoons and very thick and syrupy, 5 to 7 minutes. Set aside.

Roll out pastry to a 12-inch circle; place on parchment-lined baking sheet. Beat egg white lightly then brush over pastry all the way to edges. Sprinkle sugar on top. Arrange figs, cut sides up, in a pinhweel pattern on pastry, starting from the center and working out and leaving a 1-inch border. With brush, dab the reduced honey mixture all over the figs. Fold the border of pastry up and over the edges of the figs, stretching it slightly if needed. Brush a bit more of the egg white on the pastry edge (using a clean brush).

Bake until pastry is golden and figs are soft and slightly caramelized, 40 to 45 minutes. Let cool on pan, then remove and cut into wedges. Serve with vanilla ice cream, crème fraiche, or yogurt, if desired.