Fig Galette in Puff PastryOh, the wonders of puff pastry!
Sweet or savory dishes all shine when puff pastry is involved!
This was a really simple recipe I sort of made up.
Figs are just now in season and I found a small package at our local grocers.
As much as I would love to buy enough to make some fig jam, the cost is prohibitive, so I made do with what I bought and came up with this galette.
I always love the looks of a galette, simple and rustic, free form being the key word.
I did some internet research and combined a couple different recipes.
Simply prepare your pastry as directed on the box, rolling out just a bit.
Put pastry on a sheet pan lined with parchment paper.
Slice the figs in quarters and toss gently with 2 teaspoons raw sugar, a squeeze of lemon juice, the zest of 1/2 lemon, and 1/2 teaspoon of vanilla.
Place in the center of the pastry and fold the pastry slightly over the outermost layer of figs.
Brush the edges of pastry with a bit of beaten egg.
Bake at 375 for 25 minutes, or till pastry is golden brown.
Serve with vanilla ice cream or whipped cream.
It brought tears to my eyes.
10 comments:
I love puff pastry - I don't even need any filling in it! Yours looks so good!
YUM! Can I have a piece, please?!
I love dishes like these. I like to take pie and make it very simply - just roll out a large circle of crust into a pie pan or even just onto cookie sheet, dump the filling into the center and pull the edges of the crust in, till it looks like you've pulled the drawstring on a bag. So quick, so simple and elegant in a rustic way.
I love what you've done with the figs. I don't think I've ever cooked mine, just gobbled them all up fresh. I will have to try this recipe if I get a crop next year. :)
~Faith
Oh my gosh, this looks delicious! Do you think you could make it with whole wheat pastry flour?
A work of art for certain.
SAVE SOME for me!!
can we put candles in that?
Looks great! I haven't used puff pastry that much, but I'm all for anything easier and yummy!!
Oh, This would make my father cry for sure! He's Sicilian and grew up on figs! Did you use fresh figs? Do you think this would work with the dried ones?
Gotta get some puff pastry... so many great recipes with it!
A great weekend to you!
Maria
Hi Cyn, I came by for a visit and I see you have been up to some of the same stuff as me...(canning) I have had such a busy summer that I havent had time to even update my blog. I will soon. I would love to know how to make your pesto and your dad's spaghetti sauce. I have just started getting eggs from my chickens too. only a couple a day from 11 hens but they are just spring chickens. Susan@ grammyshouse-susan.blogspot.com
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