Fig Galette

Remember when I made a pie back in…2013? Wow, that long ago.

Anyway, when I made that pie, I tossed the extra crust in the freezer because I make pie next to never in case you hadn’t gathered that already.

I clearly forgot about it had been saving it for just such occasion. I was really surprised it hadn’t been subjected to freezer burn. It was a little dry, but unnoticeable once baked. You’d have had no idea if I hadn’t said anything.

This whole thing started because of figs being on sale. I haven’t really eaten a whole lot of figs in my lifetime except in the last year or three. I’d even guess I never had them growing up, unless in Fig Newton form. While that might not be the same thing [or even close], they’re such a guilty pleasure. I was so giddy last tax season when the office brought some in as snacks. I always just want one, not the whole box.

Anyway, the galette speaks to me. It’s my kind of pie, a lazy [wo]man’s pie. You roll it out, put things on it, fold up the edges, brush with an egg, sprinkle with sugar, and bake. Does it get much easier? I mean, it’s meant to look ugly. I believe they call it “rustic” or “free-form.” I’m all for calling it like I see it. Speaking of guilty pleasures, once baked, the galette pretty much reminds me of a figgy Pop Tart. I pretty much lived on fudge Pop Tarts, beef jerky, and Mountain Dew growing up. Epitome of health!

PS – apparently galette and crostata are the same thing, just French vs. Italian. I’m used to hearing galette, so I went with that. Interchange at your own leisure.

Inspiration: William-Sonoma

Ingredients

• 1 pie crust
• 1lb fresh figs, quartered
• 1/4 cup packed brown sugar
• 2 tablespoons cornstarch
• 5 teaspoons lemon juice
• 2 teaspoons vermouth
• 1 egg, beaten
• Turbinado sugar, for dusting

Preparation

Preheat the oven to 400°. Roll out the pie crust to about 1/8″ thickness on top of either parchment paper or a SILPAT. If your pie crust cracks because it’s been sitting in the freezer for years, just moisten your fingers and press it back together. You can trim the dough into a round or really go extra rustic. Place the paper/SILPAT onto a baking sheet.

In a bowl, mix together the figs, brown sugar, cornstarch, lemon juice, and vermouth. Toss to combine. Arrange the fig mixture on the crust in an even layer, leaving about an inch border. Fold up the the border over the top of the fig mixture. Brush the dough with the beaten egg and sprinkle with sugar.

Bake for about 30-35 minutes until the crust is golden brown. Remove and allow to cool before slicing and eating. It’ll be nice and juicy.