14 September 2017

Fresh Fig Galette

Fresh Fig Galette - Rustic Tart with Figs and Frangipane - In an Easy Shortcrust Pastry / www.delightfulrepast.com

A fresh fig tart was what I came up with when I decided I couldn't waste fresh figs on the fig rolls ("newtons") I've been craving but that can be made any time of year with dried figs. When a friend brought me a basket of organic figs the other day, I knew the little beauties would have to go into something where they would show a bit.

I like any kind of tarts, rustic or refined, but decided to go with rustic because of the earthy quality of figs. They have a certain nuttiness as well, and so I thought they would go well with a small batch of my frangipane and a sprinkling of sliced almonds. I quartered them so that both their pink insides and blackish outsides would show.

For me, an unsweetened shortcrust pastry balances out the sweetness of the figs and frangipane. But you may also use this lightly sweet shortcrust pastry. Yes, a bit of softly whipped cream would not go amiss, but I just wanted to focus on the figs.

If you're more of a cake person than a pie person, you might want to try my Fig Upside-Down Cake. Or are you both, like me?!


Fresh Fig Galette - Rustic Tart with Figs and Frangipane - In an Easy Shortcrust Pastry / www.delightfulrepast.com
Don't forget to Pin it!

Fresh Fig Galette - Rustic Tart


(Makes one 9-inch tart/6 to 8 servings)

The Pastry - Shortcrust


1 1/3 dip-and-sweep cup (6.67 ounces/189 grams) unbleached all-purpose flour
1/4 teaspoon salt
1 stick (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk plus white reserved for filling
1 tablespoon cream, milk or water


The Filling - Frangipane and Figs


4 tablespoons (2 ounces/57 grams) unsalted butter
1/4 cup (1.75 ounces/50 grams) sugar
1/2 firmly packed cup (2 ounces/57 grams) super-fine almond flour (ground almonds)
1 egg plus the reserved egg white
1/8 teaspoon almond extract
Pinch of salt
About 11 ounces figs
A bit of cream or milk
2 tablespoons sliced almonds


1 Add flour and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture. Add egg yolk and cream; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry; so there's not quite the concern about over-processing. Flatten slightly into a 4- to 6-inch round disc, wrap and refrigerate for 30 to 60 minutes.

2 Preheat oven to 400F/205C/Gas6. In 1-quart saucepan over medium heat, melt the butter. Take off heat, and stir in the sugar, then the ground almonds, egg, almond extract and salt until well combined. Set it in the refrigerator for a few minutes while proceeding with the recipe.

3 Wash, dry and trim the stems off the figs. Cut them into quarters lengthwise.

4 Roll out the pastry to a 13-inch circle on a lightly floured 13-inch square of parchment paper. No need to trim the edges; this is supposed to be rustic. Lay it on a baking sheet; it will hang over the edges. Spread the frangipane over a 9-inch circle in the center and scatter the figs over it. Fold the edges in, sort of pleating as you go. Brush the pastry with a bit of cream or milk and sprinkle on the sliced almonds, pressing them in a bit to make them stick.

5 Bake for about 35 minutes. Leave on baking sheet to cool for 25 minutes before moving to serving plate. 

74 comments:

kitty@ Kitty's Kozy Kitchen said...

A friend of mine gave me fresh figs from her tree, and she wanted me to make fig jam, which I did. I will have to keep your galette in mind next year, Jean. Thank you for sharing the recipe. You plate that you're serving the slice on is just beautiful! Happy baking!

Jean | DelightfulRepast.com said...

Thank you, Kitty! Maybe she'll give you more and you won't have to wait till next year! :-)

ellen b said...

This looks delicious Jean. Great photos!

Jean | DelightfulRepast.com said...

Thank you, Ellen!

Thomas "Sully" Sullivan said...

Once upon a time the fig galette married the prune whip and they lived in a rustic tart happily ever after… In a sugar-tempered diet this makes sense. Alas, we know that’s not autobiographical.

Swathi Iyer/ Zesty South Indian Kitchen said...

Jean this rustic Fig tart looks delicious, my fig plant is too small it gives only 1-2 fig at a time. May be I will wait some to get some more to make this dish. Yum. Pinning and tweeting.

Jean | DelightfulRepast.com said...

Sully, ooh don't he talk lovely, guv?! People could hire you to write their insults! I can see the business card now: "Thomas Sullivan - Couching the Negative in Positive Terms." :-)

Jean | DelightfulRepast.com said...

Thank you, Swathi. Wish I had a fig tree! Your Pins and tweets are much appreciated, too.

Angie Schneider said...

Had quite a bit of fresh figs last days :-)) Now I must bake a tart with them before they disappear from the market. Your galette looks so inviting, Jean.

Thomas "Sully" Sullivan said...

LOL!...and I swear I'm not a politician!

Sandi@ Rose Chintz Cottage said...

Oh my, fig heaven! I love fig anything, Jean, and your Fig Tart looks scrumptious! I can just imagine the calories too but who's counting when you have a fig dessert waiting to tempt you? You serve up the neatest treats! I'm sure your hubby appreciates them as well. Thanks for sharing the recipe and it's always a pleasure to visit.

FABBY'S LIVING said...


Thank you so much for the recipe, I so love figs and food made with it.
Loving your rustic Fig Tart.
Happy Fall.
Fabby

Jean | DelightfulRepast.com said...

Angie, thank you. I hope I can get some more figs and make another one before they're gone.

Jean | DelightfulRepast.com said...

Sully, you could make a fortune being a speech writer and spin doctor for them!

Jean | DelightfulRepast.com said...

Thank you so much, Sandi. I like small servings, and everyone knows *those* don't have any calories!

Jean | DelightfulRepast.com said...

Thanks you, Fabby. I can just picture it in the middle of one of your beautiful autumn tablescapes!

Tea in Texas said...

Your lovely post on the galette is an invitation to try a new recipe. The ripe figs reminded me of my mother-in-law's and my mother's fig trees. We would eat them fresh and they were so enjoyable. Thank you for the lovely comments about my post on Sunflowers.
Have a great week!
Pam

Cranberry Morning said...

This looks amazing! Usually I can get a general idea of what something will taste like by reading the list of ingredients. But this one stumps me. So if you want to put a piece in bubble wrap and send it through the post to me, I would be happy to give it a taste test. LOL

Jean | DelightfulRepast.com said...

Pam, thank you. I hope you'll try it soon. It goes beautifully with a cup of tea!

Jean | DelightfulRepast.com said...

Judy, I wish I could just ride a bicycle (with a wicker basket in front) down a country road and deliver a piece to you!

Louca por porcelana said...

Humm...It looks delicious!Gorgeous dish and silver,love seeing your photos.Hugs!

Me, Being Mummy said...

Looks delicious! I love frangipan! #dreamteam

Jean | DelightfulRepast.com said...

Thanks, Maristella! It seems I only ever take photos of food/dishes and our cat!

Jean | DelightfulRepast.com said...

Thanks, MBMummy. A lot of people have never tried frangipane - they're really missing out!

Nancy said...

Figs rule. We just had a fig, goat cheese flatbread with a balsamic glaze drizzle for dinner. With a glass of white wine. Ate the whole thing. Our favorite saying is "it won't hold til tomorrow" so eat up.

Jean | DelightfulRepast.com said...

That's right, Nancy, figs rule! That flatbread sounds like I should've been there! "It won't hold till tomorrow, so eat up" is a fine saying indeed.

Margie said...

Getting figgy with it! I can't recall the last time I've had figs.

Pauline Wiles said...

Jean! How did you know we have just picked our very first home-grown figs?!
I see just one teeny problem with this recipe: we've been too busy eating our figs as-is (and congratulating ourselves) to pause to think about making anything with them.
Otherwise, I love the frangipane suggestion and completely agree that unsweetened pastry is the way to go here.

Jean | DelightfulRepast.com said...

Well, Margie, then it's high time you picked up some figs!

Jean | DelightfulRepast.com said...

Pauline, that's wonderful! You *should* be congratulating yourselves. But I do hope you'll save a few figs to make this tart.

Cocoa and Lavender said...

Well, as you know, I have been "figging out" in Arizona! This looks wonderful, Jean!

Lisa said...

Oh my goodness! This looks delicious. Speaking of figs, I plan to make a figgy pudding this year. Not sure its even made with figs but I'm gonna give it a try. Im enjoying your recipes on here. Glad I found your blog!
Lisa

Marisa Franca @ Allourway said...

How I wish we could grow our own fig trees. I love figs and there are so many interesting recipes that star the fruit. I agree with the unsweetened shortbread for the crust. The figs don't need the additional sweetening. Your galette is gorgeous. It would be delightful as an afternoon treat with coffee or tea. I've already pinned it.

Jean | DelightfulRepast.com said...

Thank you, David. I also want to make your thyme and lime fig jam!

Jean | DelightfulRepast.com said...

Thank you, Lisa. As a fan of British puddings I can tell you, no, a figgy pudding doesn't necessarily have any figs in it! :-) But I like put in some dried figs.

Jean | DelightfulRepast.com said...

Thank you, Marisa. It would be wonderful to have a fig tree - I think they have such an unusual flavor and, as you said, there are so many interesting ways to use them.

Sue/the view from great island said...

Oh Jean, you've got my number with this one...figs and frangipane? SWOON!

Jean | DelightfulRepast.com said...

Thanks, Sue! I'd like a cheese plate with figs and your wine jelly right now.

Jeanie said...

I haven't made a galette in a long while. This is just gorgeous. I never think of figs here in Michigan -- I don't know why. I'm sure we can get them, though you don't see them often. I might have to look harder!

Marisa G Thermofan said...

Hi, Jean. Love figs and frangipane. A French galette as yours is a must. I've also have one in my blog, only one and believe me, it's with figs.
Have a nice weekend. Here is very windy.
http://www.vidamediterranea.es/receta-paella-de-cebolla-y-bacalao-vida-mediterranea/

Gerlinde de Broekert said...

I love this kind of dessert, it is often found in a German or French bakery. In Europe they serve it with whipped cream.

Jean | DelightfulRepast.com said...

Jeanie, yes, you can get fresh figs in Michigan! Be sure to ask for them because sometimes I've missed them because there was such a small display of them that I overlooked them. You might even Google "where to buy figs in Michigan."

Jean | DelightfulRepast.com said...

Marisa, thank you. I'll have to check out your galette as well. Hope you have a wonderful weekend, despite the wind.

Jean | DelightfulRepast.com said...

Thank you, Gerlinde. Whipped cream is good on just about everything, isn't it?! A good bakery is my favorite kind of shop.

At Rivercrest Cottage said...

We have a fig tree so next year I'm going to try making this. I've pinned til then. Thanks for sharing.

Jean | DelightfulRepast.com said...

Sugar, that's wonderful! Be sure and let me know how it turns out for you!

Pom Pom said...

Really. Why can't I be your neighbor, Jean? I could help you eat the lovely things you bake!

Anonymous said...

Oh dear. I have never had a fresh fig or anything made with them. I've only had figs in store bought fig newtons when I was very young. After reading the comments from you and your readers, I can only say that apparently I haven't lived well! lol But maybe someday I will see some to buy and come back and make this or your cake! It looks and sounds amazing.

Love,
Lily
Oh, our new unbleached flour and our regular whole wheat flour is Bob's Red Mill! (Thumbs Up!) Living in the PNW we have their wonderful products very available... just no figs close by! Ha!

Jean | DelightfulRepast.com said...

Aw, thanks, Karen. If you were my neighbor, I'd be happy to share all my baked goods with you - and lots of cups of tea!

Sue Loncaric said...

I love figs Jean and this recipe sounds delicious. Thank you for sharing with us at #BloggersPitStop. I've pinned and shared.

Jean | DelightfulRepast.com said...

Dear Lily, I'm so glad you can get the BRM flours! But you really *must* get your hands on some fresh figs - just ask at the places you normally go to for produce - it's high time you had your first fig! XO, Jean

Jean | DelightfulRepast.com said...

Sue, thank you! Pins and shares are much appreciated.

NanaDiana said...

OMGOSH--THAT sounds delicious! xo Diana

Jean | DelightfulRepast.com said...

Thanks, Diana. It IS one of my favorites!

Marilyn Miller said...

Thanks for the fig recipe. My figs should be ripe any day, so definitely will try this. Thanks also for visiting me at Delights of the Heart. I loved your comments.

Jean | DelightfulRepast.com said...

Oh, Marilyn, another person with a fig tree - I'm so jealous! I hope you'll like the tart as much as we do!

Miz Helen said...

Jean,
This is a beautiful Galette and looks delicious! Thanks so much for sharing with us at Full Plate Thursday,we are so happy to have you join us. Have a wonderful week and come back to see us real soon!
Miz Helen

Jean | DelightfulRepast.com said...

Miz Helen, thank you so much. Love Full Plate Thursday!

Tony Grant said...

Figs are an amazing fruit Jean, full of good things and so sweet and juicy. They are an interior fruit, everything is on the inside. There are so many stories about figs in the Old Testament and then there are the poems written about figs, famously D. H. Lawrences poem, FIG. Here is a quotation I found by an Italian poet, Alessio Tummolillo.
Figs
He taught me
to find love in the fruit of the sea.
In the flesh of mussels,
spread open,
before sucking them down.

He taught me
to find love on a fruit tree.
Specifically,
in a split open fresh fig.
Sweat
mingling,
with sweet juices.

He's the oldest feather,
but my father's father,

Could find love
in the tears of his eldest son.

There is an idea , Jean, a series of recipes with literary connections. I

Jean | DelightfulRepast.com said...

Thanks, Tony. I've used a quote or two on rare occasions, but that is all. I think it's a fine idea!

Annette, 3 Little Buttons said...

Wow! I have never, ever tasted a fresh fig tart of this kind before. It looks beautiful and I can almost taste it Jane! Would you serve with cream? Thank you for sharing with the #DreamTeam xx

Jean | DelightfulRepast.com said...

Thank you, Annette! And it comes together quickly enough that even a busy mum can make it! :-) It's great with whipped cream OR custard.

a rich tapestry said...

This is a good recipe Jean. Thank you for visiting my blog and leaving a kind comment for a recent Five on Friday meme.

Sippity Sup said...

It's been a really good fig year in my neighborhood. I think it's tart time and this one looks like a winner. GREG

Jean | DelightfulRepast.com said...

Thank you, Linda. It's wonderful with a cup of tea.

Jean | DelightfulRepast.com said...

Greg, thank you. Glad you're having a good fig year!

Regina said...

That looks so yummy!

Jean | DelightfulRepast.com said...

Thanks, Regina.

Sandra Lee said...

In years past I've missed that window where fresh figs are available. This is the year I plan to change that and this beautiful galette is the perfect recipe to start with. Also, I've never been a Fig Newton fan either.

Jean | DelightfulRepast.com said...

Sandra, thank you! I managed to catch that "window" for figs AND for rhubarb this year, so I feel like I'm really on top of things! :D Actually, it was more of a happy accident. I hope you'll enjoy the galette.

Beatrice Euphemie said...

I've always passed by the fresh figs, wondering what to do with them. Now I have a wonderful recipe! This does look delicious! Thank you for sharing. x Karen

Jean | DelightfulRepast.com said...

Thank you, Karen. I think a lot of people do that. I hope you'll give figs a try soon!

April J Harris said...

I'm definitely both like you, Jean. I love figs! Your Fresh Fig Galette looks just beautiful, and so tasty too. Sharing on the Hearth and Soul Facebook page and on Twitter later today. Thank you so much for being a part of the Hearth and Soul Link Party.

Jean | DelightfulRepast.com said...

Thanks, April. I love the Hearth and Soul party!

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