Fig Galette

September 18, 2013

Fig Galette | une gamine dans la cuisine

Every now and then I'll wander through the day as though I'm a complete stranger in my own story. Reality feels distant, like hazy winter sunlight. Two hours will pass in what feels like a matter of minutes, bright colours appear muted, and yawns come a little too frequently. I'm not sure why these surreal days occur - too much caffeine the previous evening, strange weather, a shift in the cosmos? Wherever they come from, whatever the cause, they're perfect for reading. Nothing is more appealing to my inner, head-in-the-clouds, introvert like getting lost in a book (preferably when the weather is misty, and grey, and there's a batch of homemade tomato soup and an errant loaf of ridiculously crusty bread on hand).

"Foggy" days, however, are not ideal for making layer cakes, or attempting crossword puzzles with a pen. Last week, after a long day spent reading and several unsuccessful cat naps, I tried to make a birthday cake - it was a disaster. The oven bed still bears a few scars from overstuffed cake pans (I absolutely hate cleaning my oven!). Even on good days my relationship with layer cakes is a shaky one. So until I feel like slipping on the proverbial oven mitts again, I'll stick with what I know. Pies, tarts, and galattes...oh, how I love thee!

Fig Galette | une gamine dans la cuisine

You may have noticed that I made two awkward galattes. I was fickle. I couldn't decide on how many servings to make. In the end I opted for one wee one and one that's kind of average (I was discombobulated the entire day). When all is said and done, the recipe, when prepared with a clear head, should yield a happy 10-inch galette.

My summer affair with rosemary is going to linger on through autumn. I added rosemary to the galatte crust - its earthy, piney flavour is a perfect match for the sweet figs. The filling is frangipane - something I could eat by the spoonful, alone. I had a lot of filling leftover, so I scaled down the recipe...hopefully my calculations were correct.

Note: Figs are a lovely way to celebrate late summer (and early fall). When buying fresh figs, make sure they're not too soft. Some of mine were on the mushy side, making it difficult to slice without crushing the entire fruit. Also, try to resist eating the entire portion of almond paste in one sitting.

Fig Galette | une gamine dans la cuisine

Fig Galette
makes one 10-inch galette (or one 7-inch galette and one 3-inch galette)

for the crust
3 Tablespoons granulated sugar
2 Tablespoons fresh rosemary, chopped
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 Tablespoons (that's one stick) unsalted butter, cold & cut into cubes
3 - 4 Tablespoons half & half cream (or cold water)

for the frangipane filling
3 oz almond paste
2 Tablespoons unsalted butter, softened to room temperature
2 teaspoons granulated sugar
1 egg
1/2 Tablespoon all-purpose flour

for the topping
10 - 12 fresh figs, sliced

1 egg, lightly beaten
1 Tablespoon granulated sugar
2 Tablespoons honey (for serving)

Prepare the crust: In a large bowl, combine the sugar and rosemary. Use your fingers to rub the rosemary into the sugar until fragrant. Whisk in the flour and salt. Add the cold cubes of butter and toss to coat. Place everything into the bowl of a large food processor - pulse several times until the mixture resemble coarse corn meal. Place everything back into the large mixing bowl. Sprinkle two Tablespoons of cream over the mixture. Use a large spatula, or your hands to gently work the cream into the ingredients. Slowly add another Tablespoon - mix until the dough becomes cohesive and starts clinging to the spatula. If it looks too dry, slowly add the 4th Tablespoon of cream (you probably won't need all 4 Tablespoons). Gently knead the dough - gathering any loose crumbs. Form the dough into a large disk, wrap tightly with plastic wrap, and refrigerate for at least 4 hours.

Prepare the filling: In a stand mixer bowl fitted with the paddle attachment, beat the almond paste, butter, and sugar on med-high speed for about 4 minutes. Add the egg and beat on low speed until well combined. Add the flour and beat for about 30 more seconds. Set the filling aside as you roll out the crust.

Preheat the oven to 375 F. Line a large baking sheet with parchment paper.

Remove the disk of dough from the fridge. If it feels too stiff for rolling, let it rest at room temperature for a few minutes. On a floured surface, using a floured rolling pin, roll the dough out into a 12-inch round circle (try to keep an even thickness throughout). If some of the edges are tattered, use a pairing knife to cut them away - the circle doesn't have to be perfect, but it should resemble a circle. Transfer the circle of dough to prepared baking sheet.

Spread the filling around the shell but leave a 2-inch bare border along the edges. Arrange the sliced figs in a decorative pattern on top of the filling. {The figs will shrink a bit in the oven so keep them close together.} Fold the 2-inch bare border over the figs, pleating the crust as you fold. Brush the crust with the beaten egg and sprinkle the entire galatte with 1 Tablespoon of sugar.

Bake for 25-30 minutes or until the crust is golden brown. Remove the sheet from the oven and place onto a cooling rack. Cool completely before serving. Just before serving, drizzle honey over the galette.


  1. Hope you had a great birthday, Valerie. If this is the way you bake when you're "foggy", you are one talented woman.

  2. Oh - figs. Haven't done much with figs, might try this - thanks

  3. Gorgeous, I love the wee one - the perfect size! Hope the cake turned out today!

  4. Figs are always elegant, and I couldn't agree with you more about frangipane!

  5. Rustic, elegant, stunning - both the recipe & the images! I'd love a slice!

  6. Ah figs are so pretty! And so is this galette. Lovely!

  7. Your writing is so wonderful, I wish I had a talent for writing. Love this fig galette, simple, tasteful and beautiful all in one!

  8. Preferring a tart, pie or galette over a cake is always always a good idea. There is just a mysterious quality to me and i do prefer pastry crust in all its lavish buttery-ness. I do wish I could put my hands on some figs.... you could come over and we could compare notes, tea or coffee?

  9. That is a gorgeous galette!!! Those figs really want me to go at them... :-)

    I SUCK at layer cakes. A 4-year old can do a better job. And just as you, I will stick to my pies and tarts!

  10. What a lovely tarte! Just perfect for this time of the year. Best from Berlin, Claudia

  11. In a short time, I have become a devotee and look forward to your posts.

    Not only do I love the pictures and recipes, but your prose is also delicious and touching. To quote Carl Rogers "what is most personal is most universal.”

    I've already looked at all the recipes. Now I want to go back and read all your introductions.

    Thanks for sharing.

  12. I feel like I am the opposite - on a day when I am out of it I could do a layer cake no problem. But something with pie crust of sorts, I would be a mess. This is beautiful and those figs are so tempting!

  13. What a beautiful galette! I absolutely adore figs and what a perfect way that you chose to prepare them. I have yet to make frangipane, but now I must! Have a great day!

  14. So pretty, love the fig, frangipane combo! Cakes are tough even when the stars are aligned. I think I'd prefer the tart anyway.. Just beautiful!

  15. oh how moody this pictures are!

    i also hate cleaning my oven, it's only when it starts smelling burnt when i warm the oven up for proper baking do i bother to make plans to do the whole oven cleaning chore.

  16. everything - the writing, the photos, the recipe - is absolutely beautiful Valerie! Even when you are foggy you still make wonderful creations!

  17. I'm a Libra too!
    No wonder we get along so well AND are both just so fabulous!
    Happy Birthday girl!
    And yes, I wish we lived closer too!!

  18. I swear, Valerie, that you are a clone of my youngest daughter (or vice versa), except for the coconut thing and that she is tall and you are petite. But as you write about yourself (including those dreams), I hear her telling me virtually the same feelings. Love your blog, dear.

  19. Just mouthwatering...looks delicious!

  20. This is so gorgeous! I have been meaning to do something with figs but you did it so perfectly!

  21. Gorgeous fig galette...always good to see fresh figs they are beautiful and their season is too short ;)


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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