Rustic Fig Galette Topped with Chantilly Cream
Sweet fresh bubbling figs meet their match with this simple homemade piecrust. A galette is a free-form tart and can be prepared ahead of time (up to several hours) and chilled until ready to bake. To make this rustic galette, the outer edge of dough is folded over the fruit and then loosely pleated. Add a bit of orange zest, ground cinnamon, sweeten with a drizzle of honey, and dust with raw sugar for a sweet sugary crust. If figs are not in season select other fall fruits such as sliced apples or pears.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/3 cup all-vegetable shortening
- 3 to 5 tablespoons warm water
- ¼ cup homemade or store bought fig or apricot preserves
- 1 1/2 pounds ripe figs (stemmed and sliced lengthwise)
- ¼ cup evaporated milk
- 1 tablespoon orange zest
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1 tablespoon raw sugar
- 1 cup heavy cream
- 1/2 tablespoon vanilla extract
- 1 tablespoon fine granulated sugar
Instructions
- 1
In a bowl, combine all the dry ingredients. Add the shortening and combine until you have the consistency of small crumbs.
- 2
Slowly drizzle water by the tablespoon until the dough holds together enough to form a ball. If too dry, add the remaining water, and combine until the dough comes together.
- 3
Place dough on a lightly floured parchment sheet, roll out the pastry to a 12 x 14-inch circle and transfer to a large rimmed baking sheet.
- 4
Preheat oven to 400 degrees F.
- 5
Spread preserves on the rolled out dough, leaving a 2-inch border along the edges.
- 6
Decoratively arrange the fig slices on top, again leaving a 2-inch border. Fold the pastry edge up and over the figs.
- 7
Brush evaporated milk onto crust.
- 8
Add orange zest and drizzle honey and sprinkle cinnamon over figs. Dust raw sugar over dough and figs.
- 9
Bake galette for 40 to 45 minutes, until the pastry is nicely browned and crisp, and all of the fruit is tender. Serve warm or at room temperature with a dollop of Chantilly cream.
- 10
CHANTILLY CREAM: