There's a gardener-extraordinaire in our work building, when she has an abundance of things from her garden, she'll bring some in so that her coworkers with purple thumbs can enjoy. Last week, she brought in the biggest figs I'd ever seen in my life! They were about as big as the palm of my hand. And they were super juicy. So, I decided to make a fig galette (because, let's face it people - I'm lazy and can't make a full freaking pie!) It turned out wonderfully, and I wanted to share the recipe and my tweaks with you all.
So, without further ado: Fig Galette (Original Recipe here)
- 1 Pie Crust (I used a pillsbury un-rollable kind)
- 4 - 6 excellent large sized figs
- about 1/4 cup of jam (I used red currant, because that's all I had, darn it!)
- 2 Tablespoons sugar
- With extra juicy figs, add 2 Tablespoons of corn starch
|chop up your figs|
Step 1: preheat your oven to 375 Farenheit. Gather your ingredients, and cut your figs up into quarters and then eighths. Add them to a bowl or ziploc bag for mixing the sugars and things together later.
|oil your dish (this is the|
mini-baker from Pampered
Step 3: Roll out your dough into your dish. luckily, since you have sides, it doesn't have to be perfect because the sides will catch the juice that overflows.
|mix your stuff|
Step 5: Mix the sugar and the cornstarch together with the figs. I had a lid with this container, so I used it and shook the mix up.
|Pleat your galette|
|The finished piece|
Note: I originally used half of the sugar and added honey for the other tablespoon, but I think the honey overpowered it a bit. So, I'd probably just use straight sugar next time.