Fig & Almond Galette
Most summers I am not this fortunate to have so many ripe figs growing on my tree!
I usually get about 9 total, 2 for me, and 7 for the squirrels and birds. Oh well.
But for some reason, our Turkey Fig tree (in a pot, btw), put out about 20 beautiful figs, ALL FOR ME! woo hoo!
I made a few salads as you know; ate some with cheese; but saved a few for a galette, and mixed in some Black Mission figs from the farmers market, which should be available to you now.
This is a very simple dessert, I promise, and a stunner.
No ice cream needed.
You can also cheat by using frozen puff pastry, which is always a good idea.
Fig & Almond Galette:
8 ripe figs, tips cut off, and sliced
1 sheet of defrosted puff pastry, rolled out with a rolling pin
handful of sliced almonds
turbinado (raw) sugar and heavy cream for brushing the dough
3 tbsp melted butter
1/3 cup of granulated sugar
1 cup of almond meal (ground almonds)
Mix up the frangipane in a bowl and keep cool until ready to spread.
Lay the rolled out puff pastry on a parchment paper lined baking sheet.
Spread the frangipane into a circle with a rubber spatula onto the dough, leaving about 1 1/2" on the sides.
Lay the figs on top and sprinkle on the almonds.
Fold the sides overlapping to form a circle or package.
Brush the sides of the dough with cream or milk and sprinkle all over the dough and tart with raw sugar.
Bake in a 375F oven for 25-30 minutes until the pastry is golden and it puffs up.
Let cool a few minutes and slice and serve.
SO GOOD, and pretty too!
looks soo good, but do you think i could use dried figs and if yes how many should i use...thank you
love all our recipes..makes me look like a real chef at home..
I think you could use dried figs, but it won't be the same, because when you bake them they will become too chewy and not juicy like ripe fresh figs.
However, maybe you can use fresh apricots and you can definitely use sliced apples or plums with the frangipane on this galette.
i will try and let you know how it turned out.
have a great weekend,