Galettes are the simpler and, we think, the tastier little sister of pies. They are free form, you can stuff them with whatever you like and do not require much expertise.
Makes 10 generous servings
ingredients
226 grams butter, cold and cubed into ¼ inch pieces
226 grams all-purpose flour
113 grams whole wheat flour
57 grams cane sugar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
85 grams heavy cream or whole milk
4 cups sliced fresh figs
1 pint raspberries
100 grams cup sugar (optional)
1 egg, beaten for wash
1/4 cup sliced almonds
instructions
Preheat the oven to 350°F. In a large mixing bowl, combine the butter, all purpose flour, whole wheat flour, sugar, salt, and pepper. Mix with your fingertips until the mixture is crumbly and the dough resembles cornmeal.
Add heavy cream in 2 portions and mix lightly until the dough comes together. If still crumbly or dry, add a bit more liquid. Sprinkle some flour on a large pizza sheet (or cookie sheet without a lip on the sides) and roll the dough into a 1/8-inch thick rectangle 12 by 16-inches. This makes it easier to slip the galette off after baking.
Spread the sliced figs evenly on top, leaving a 4 to 5-inch border of dough around the edge. Spread the raspberries on top and sprinkle the sugar evenly over the entire fruit. Using the exposed edge, fold over the dough over the fruit all around. Make pleats to accommodate the wider dough, folding in. Brush the crust with the egg wash and sprinkle sliced almonds. Bake for 25 to 30 minutes or until the crust appears golden and cooked. Remove the pan from the oven and let it rest for 5 to 10 minutes before slicing into wedges and serving. Resting allows the fruit’s juices to settle and thicken.
notes & variations
Dough can be made ahead of time, refrigerated for a few days or frozen for up to a month.
Replace figs with sliced and peeled apples or pears.
Serve with saffron crème anglaise or plain whipped cream.
The sugar in the crust may be omitted or replaced with grated jaggery.
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