FIG ALMOND GALETTE
This flaky tart recipe is for those of us longing to stand in line on a rainy Paris morning at Du Pain et Des Idees. The fig season is rather short, so sub out thinly sliced pears once they're gone, replacing almond flour with hazelnut flour and finely chopping toasted hazelnuts for garnish in place of the honey.
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Ingredients
GALETTE CRUST
- 2 cups All purpose flour 250g
- 2 Tbsp Granulated sugar 24g
- 1 tsp Salt
- 6 oz Cold butter 168g
- 1/3 cup Cold water 80g
FILLING
- 2 oz Unsalted butter, melted 56g
- 1/2 cup Almond or hazelnut flour 60g
- 1/2 cup All-purpose flour 62g
- 1/2 cup Powdered sugar 60g
- Pinch salt
TOPPING
- 6-8 Figs, cut into quarters
- 2 tsp milk, for washing
- 2 Tbsp honey, for garnish
Instructions
GALETTE CRUST
- If using a food processor, pulse your dry ingredients for a few seconds. If you’re doing this by hand, simply mix them to disperse the salt and sugar well.
- Add your butter and pulse until you no longer hear the large chunks bouncing around. This should take between 10-12 quick pulses. If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour.
- Once the butter has formed pebble-sized pieces (about the size of a fingernail), add the water. Pour into the food processor as you pulse, just until the dough starts to come together in clumps. If doing this by hand, pour the water in and using your hands as large scoops, gather and incorporate the water to create a shaggy dough. You may need to use an extra 1/4 cup of water, as your hands will absorb some of the water.
- Gather the dough into a flat disc and wrap tightly in plastic wrap or parchment paper. You can also flatten into a large plastic freezer bag. Chill for about 45 minutes.
FILLING & ASSEMBLY
- Preheat your oven to 400o F.
- Pour the melted butter over the dry ingredients and mix with a fork until uniform crumbles form.
- Roll your dough out on a lightly floured surface into a 10" circle. Place this dough onto a parchment-paper lined cookie sheet. Sprinkle the crumbles over most of the dough, leaving 1" all around to remain uncovered.
- Arrange the figs as your like in a single layer. Fold the 1" overhang over all the way around the galette. Brush the exposed edges with milk and bake for about 30 minutes, or until golden on the edges. Pour a few ribbons of honey over the figs while the galette is still warm.
