Fig Galette – #TastyThursday

A very simple vegan Fig Galette

A very simple vegan Fig Galette

It’s fig season!

Get figgy with it!

Tis the season to be figgy!

British cookery writer Elizabeth David once said, ““To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” 

I love figs!   I love eating fig off the tree!!  I love fig preserves, seared figs, fig pastries, figs in salads, poached figs, and so on.  Here’s one of my favorite and very simple fig recipes!   Bon Appétit!

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 1/2 teaspoons salt
  • 1/2 cup cold vegetable shortening
  • 4 Tablespoons ice water
  • 2 teaspoons apple cider vinegar

For the Filling:

  • 1 1/2 lbs mission figs (tips cut off and discarded quartered)
  • 1/4 cup orange marmalade
  • 2 Tbsp sugar

For the crust:  Combine the sugar, flour, and salt in a bowl. Using a pastry cutter (or your clean hands) cut in the shortening to the mixture until coarse crumbly dough is formed.

In another small bowl, combine the ice water with the vinegar.  Drizzle 1/3 over the water over the flour mixture and stir.  Drizzle another 1/3 over the mixture and stir again.  Drizzle the rest of the water over the dough and form a soft dough ball.   If the mixture hasn’t come together, add another tablespoon of ice water. If it’s too wet, add a tablespoon of flour.  Pat dough into  disc shape.  Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.

Preheat oven to 375 F.  Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or lined, rimmed baking dish.

Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border.  Sprinkle sugar over the figs.

Fold the 2-inch bordered edge of the crust over the figs, pleating the crust.

Place in the middle rack of the oven. Bake at 375°F for 45-50 minutes, until the crust is lightly browned and the fruit is bubbly.

Remove from the oven and let cool for 30 minutes.  Enjoy!

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About The Vegan Bear

Gay. Vegan. Catholic. Fulfilling my call of service, compassion, and justice. Constantly striving to make my life the best it can be so I can inspire hope, love, and change in the world. “Service which is rendered without joy helps neither the servant nor the served. But all other pleasures and possessions pale into nothingness before service ...” Mohandas Gandhi

Posted on 29 August, 2013, in Desserts, Food, Fruit, Pastries, Project, Recipes, Tasty Thursday and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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