Rustic Individual Fig and Apple Galettes

Summer has always been my favorite season. The farmers markets are in full bloom, outdoor dining is at its peak, the corn is sweet, the tomatoes are plump and it's socially acceptable to drink wine at 3pm (..right?). But as much as I hate to watch summer fade away as the leaves turn and the air become a bit more crisp, I must admit that seeing the first fall produce in stores has me feeling all warm and fuzzy inside. Apples, pears, parsnips, turnips, squash, pumpkins- I'm ready for ya! I'll be using all of these awesome fruits and veggies in new recipes coming to Kate Uncorked this fall. To kick things off, let's do a bit of baking!

First things first- what is a galette? Galette is a broad term used to define any sort of round(ish), open faced pastry. I love galettes because they are easy to make and don't necessarily have to look perfect (basically my personal definition of the word 'rustic'). It's also a great way to use your leftover fruit before it goes bad.

The most important part of a galette is the crust. It should be buttery and flakey and delicious. I use this recipe every time and it has yet to fail me. The secret to perfectly flakey crust is to keep the dough cold. As long as you have your ingredients prepped it's super easy to do this! Let's get started. 

Rustic Individual Fig and Apple Galettes

Ingredients- makes 4 individual galettes

For the crust:

1 1/2 cups all purpose flour

2 TBS granulated sugar

1/4 tsp salt

1/3 cup ice water

10 TBS butter

For the filling:

4 TBS fig jam

1 large Fuji Apple, peeled, cored and diced

4 mission figs, cut in half and sliced into semi circles

1 tsp cinnamon

Local honey, for drizzling

1. Preheat the oven to 400F. Start by cutting the butter into small cubes. Put them in the freezer while you prep the rest of your ingredients. 

2. In a food processor, combine flour, sugar and salt. Pulse 2-3 times to combine. Add in butter. Pulse about 10 times until the butter slightly incorporated into the flour mixture. It will be very coarse. Slowly pour in the ice water while pulsing the food processor. Continue until the water is gone and the dough just comes together. Transfer dough to a clean surface and shape into a smooth disk. You should see little specks of butter in the dough.* Cover with cling film and refrigerate for at least 30 minutes.

*The dough should not be wet or sticky. If your dough feels too wet, go ahead and chill it. When you roll it out in step 4, be very liberal with flouring both your dough and your surface to work the flour into the dough.

3. While the dough is chilling, peel, core and dice your apple and prepare figs. Toss the apple slices with 1 tsp of cinnamon and set aside. 

4. Take dough from refrigerator and place on a floured surface. Roll out to a 12" circle (roughly). When rolling out your dough, take it in steps. Start by doing 3 or 4 complete rolls towards and away from you. Then turn the dough 90 degrees and repeat. If the dough starts to stick to your surface, sprinkle some flour underneath. Continue to turn the dough and roll out until you achieve a rough 12" circle and the dough is about 1/4"-1/2" thick. 

5. Line a baking tray with parchment paper. Using a sharp pairing knife, cut 4 circles using up as much dough as possible. Transfer the circles to your baking tray to assemble. 

6. To assemble, take 1 TBS of fig jam and spread onto the dough, leaving about 1 1/2" of dough around the edge. Top the jam with 1-2 TBS of apples. The apples will shrink when cooking so don't be afraid to pile them. Top the apples with 5-6 fig slices, arranged however you'd like. Drizzle with local honey. 

7. Using your thumb and forefinger, pinch the edges of the dough together so they fold up and over the filling, leaving the center open. Again, this is a RUSTIC galette so don't get too focused on making it look perfect! Repeat for the remaining 3 galettes. 

8. Bake at 400F for 40 minutes until the galettes are golden brown. Cool for 15 minutes before serving. These can also be served at room temperature. Enjoy!

 

RecipesKate RobertsonComment