Fig Galette

The irony of this situation only recently occurred to me when, in a pining post on Facebook over my figgie-fate, I was informed that at least 3 of my friends had ripe fig trees in their back yards.  Gosh, I love my friends.  They always know how to make a blonde food blogger smile.  One such friend, Nadia, offered me the first batch of figs from the tree in her backyard.  The catch? I make 2 galettes–1 for her and 1 for me.

I was more than happy to oblige.

Pictured: Nadia’s figs.  Aren’t they beautiful?

This fig galette is so tasty and so simple to make.  Couple with my basic all-butter-pie crust, a hint of sweet and tangy orange marmalade, and  you’ll have a clearly delicious dessert that’s sure to make everyone love figs as much as you.  You just may need to warn them about the state of figs in our city.  Just sayin’…..

Fig Galette

This recipe comes from Elise Bauer over at Simply Recipes.  Ever since Elise posted this recipe last year, I have been in a long and hard search for fresh figs.  Today, I have actualized these dreams! Thanks Elise for another wonderful recipe! NOTE: Although Elise’s recipe calls for Mission Figs (the larger variety), any kind of fig will do here.  I use the smaller more local figs from a friend’s tree.

Ingredients:

* 1 all-butter pie crust recipe

* 1 1/2 lbs figs, tips removed and quartered

* 1/4 cup orange marmalade or other jelly preserve (fig preserves work amazingly here)

* 1-2 tablespoons sugar, for dusting

* 1 egg, beaten

1.) Preheat oven to 375F.  Roll out pre-made pie crust on a floured surface and transfer to a baking sheet lined with parchment paper.  Spread 1/4 cup orange marmalade on the center of the tart leaving a 1-inch boarder all around the edges.

2.) Add quartered figs in a circular pattern and roll up pie crust over the ends of the last line of figs.  Pleat or pinch the crust to give it a uniform pattern.  Sprinkle 1-2 tablespoons sugar over the surface of the figs.

3.) Brush crust with egg wash (1 beaten egg).  This step helps seal in the moisture and prevent cracking in the crust as well as give the crust a nice golden brown color when pulled from the oven.

3.) Bake at 375F for 45-50 minutes or until crust is golden brown and fruit is bubbly.  Remove from oven and allow to sit for 5 minutes before cutting.

Enjoy! Makes 4 large servings or 6 smaller ones.

Calories:

618 calories per serving (4-servings)

412 calories per serving (6-servings)

–Helana Brigman

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