Fresh fig galettes

Yield: 1 servings

Measure Ingredient
¾ teaspoon Salt
½ cup (1 stick) unsalted butter; chilled, cut in small peices
7 tablespoons Solid vegetable shortening; chilled, in small pieces
About 1/4 cup ice waler

For the filling:

1½ pound fresh figs 6 tbsp sugar Egg wash (1 egg yolk whisked with 2 tsp heavy Cream) sugar, for galette rims To make the dough: in a food processor, combine flour and salt. Pulse three or four times to blend. Add butter pieces and pulse a few times, just until fat is evenly distributed and coated with flour. Add shortening pieces and pulse a few times, just until fat Is coated with flour. There should still be pieces of flour-coated fat about the size of large peas.

Transfer the mixture to a large bowl. Drizzle with ice water while tossing with a fork just until it begins to come together into clumps, then gather the dough together with your hands. You may have to knead It siightly to get it to hold together, but that's better than adding more water. Handle dough as little as possible, then wrap it in plastic wrap and refrigerate until chilled, at least 2 hours. Preheat oven to 425 degrees. To make fil;ing, quarter figs through the stem end or, if large, cut them in sixths. Set aside in a bowl. Just before you are ready to assemble the galettes, sprinkle the figs with 6 tablespoons of sugar and toss gently.

Divide the dough in 6 equal pieces. Working with i piece at a time, roll dough out on a lightly floured board into a circle about ⅛ inch thick.

Use an upturned plate or a cardboard template to trace a neat 7-inch circle. Transfer circle to a heavy baking sheet. Arrange one sixth of the figs attractively in the center, leaving a 1 ½-inch edge all the way around. Fold the edge over to create a border, making sure there are no cracks In the dough, or the fruit juices wili seep out during baking.

Patch, if necessary, with bits of trimmed dough lIghtly moistened with cold water. Brush the border with a little egg wash, then sprinkle the border generously with sugar. Repeat with remaining dough to make 6 galettes. You will probably fit only half of them on the baking sheet at a time. Assemble and bake 3 galettes at a time rather than bake 2 sheets at once. Bake until crust is golden and fruit is bubbly, 22 to 25 minutes. Transfer to a rack and cool slightly before serving. Makes six galettes.

Source: Fresh From the Farmers' Market by Janet Fletcher. Printed in Miami Herald

556 calories, 31 grams fat

For the dough.

Posted to MM-Recipes Digest by a_sundays_child@... on Jul 25, 1999, converted by MM_Buster v2.0l.

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