FIGS, FIGS, FIGS + galette recipe

I have a confession to make. I used to avoid figs because apparently they’ve got flies in them. Oh how I was missing out on one of the most delicious things in life! Don’t know what prompted me to have the courage to take a bite out of that first fig but so glad I did. That’s it. I’m a fig fan now.

Pictured below are the figs I got from Natoora. They’ve got the melt-in-your-mouth texture and serve as a great flavour combination to my Pont-l'Évêque galette. I’ve included the recipe for he galette below.

Galette dough:

Yields one 8-10” galette

1 ⅓ cups (170g) plain flour

1 ½ tsp caster sugar

1/2 tsp salt

10 tablespoons (140g) cold unsalted butter, chopped

2 tablespoons ice cold water

1 tablespoon sour cream or greek yogurt

1. Whisk together the flour, sugar, and salt in a large bowl. Cut the cold butter into ½ inch cubes,

and add it to the bowl. Using your fingers and palms, incorporate the butter into the dry

mixture, by squishing it throughout and creating long, flaky, floury, pea-sized pieces.

2. Drizzle in the water, then add the sour cream/buttermilk/creme fraiche to the mix, and evenly

distribute with your hands. Knead it a few times to bring it into a rough, shaggy mass of

dough.

3. Press the dough into a ½ -1 inch thick disc, wrap in plastic wrap, and refrigerate or freeze for at

least an hour or two, while you prep the filling.

4. Roll out dough to approximately 8-10”, top with fillings of your choice and gently fold in the edges.

5. Brush with egg wash and sprinkle on Demerara sugar

6. Bake at 185C for 23-25 minutes

Recipe from @finks.london