Fig GalettePrintable version of this recipe.
2 cups flour
3/4 teaspoon salt
1/2 cup unsalted butter (chilled, cut in small pieces)
7 tablespoons vegetable shortening (chilled, cut in small pieces)
1/4 cup ice water
1-1/2 pounds figs (fresh)
6 tablespoons sugar
Egg wash (1 egg yolk whisked with 2 teaspoons heavy cream)
Additional sugar to sprinkle
To make the dough: In a food processor, combine flour and salt. Pulse 3 to 4 times to blend. Add butter pieces and pulse a few times, just until the fat is evenly distributed and coated with flour. Add shortening pieces and pulse a few times. There should still be pieces about the size of peas. Transfer to a large mixing 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. Knead slightly to hold it together, if needed. Handle the dough as little as possible. Wrap in plastic wrap and refrigerate for at least two hours. Preheat oven to 450°F.
To make the filling: Quarter figs through the stem end, or if large, cut them into sixths. Set aside in a bowl. Just before you are ready to assemble galette, sprinkle figs with 6 tablespoons of sugar and toss gently to distribute.
Divide dough into 6 equal pieces. Working with 1 piece at a time, roll dough out on a lightly floured board into a circle about 1/8 inch thick. Use an upturned plate or cardboard template to trace a neat 7 inch circle. Transfer circle to a heavy baking sheet. Arrange a sixth of the figs attractively in the center, leaving a 1-1/2 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 will seep out during baking.
Brush border of dough with egg wash, then sprinkle generously with sugar. Repeat with remaining dough to make 6 galettes. Bake a few at a time on baking sheets for about 25 minutes, or until crust is golden. Cool before serving.