Inspiration is hard to come up with 2-3 times per week to fill this blog, but it can come when you least expect it. After an amazing trip to Northern California last week where I had a blackberry and peach pie large enough to have it’s own continent, this Sweet Fig and Blueberry Galette popped into my head. Just like that! The pie came from The Model Bakery in St Helena and tasted seriously amazing.
More on the trip north coming soon, but for now let’s talk figs. I feel sorry for them sometimes, they usually get the corner of the shelf beside the dates and seem like a destination ingredient, not like a strawberry or raspberry. Figs, when they’re ripe are soft and sweet and can be used in so many recipes. I had a crumble top pie in my mind for these but that idea went belly-up, thank the baking gods for inventing galettes. I didn’t have enough figs to fill a whole galette and that could have been figgy overkill so the blueberries ended up being a great filler.
As sweet as the figs are, a little brown sugar always helps, okay a lot. Mix in some cornstarch and you have a saucy sweet tart filled with lumps of juicy fruit. The pastry, oh the pastry. It’s a recipe I’ve started using for all things pie, super flaky and has so much butter in it your pants might burst just looking at it…straight up!
The moral of this post is simple, figs are cheap and awesome to cook with. Try them.
Here are some other galette ideas you might like
Sweet Fig and Blueberry Galette
- For The Pastry:
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter cut into cubes
- 2 1/2 tablespoons iced water
- For The Filling:
- 1 pound ripe figs cut in half
- 1 pound blueberries
- 3/4 cup dark brown sugar
- 3 tablespoons cornstarch
- The zest of one large orange
- 1 egg beaten
- Cornmeal for dusting the baking sheet
- Preheat the oven to 400 degrees F.
- In a food processor combine the flour, salt and butter cubes until the mixture becomes like a crumble.
- Add the iced water and pulse just until the dough comes together.
- Dump onto a floured surface and pat into a disk shape. Wrap in plastic wrap and place into the fridge for at least 10 minutes.
- I another bowl mix figs, blueberries, sugar and zest. Toss until well combined.
- Once the dough has been chilled sufficiently, roll it out to about 15 x 15 square making sure to use lots of flour to prevent the dough sticking. Work fast before the butter starts to melt.
- Once the dough is the correct size, roll it up in the rolling pin and unroll it onto a baking sheet dusted with some cornmeal. The dough will be too big for the baking sheet but remember, you'll be folding in the edges so it'll fit after that.
- Place the fig and blueberries in the center of the dough and turn up the edges of the dough toward the center of the galette.
- Beat the egg and using a pastry brush glaze the turned up edges of the galette.
- Place in the oven and bake for 30 minutes and the galette is a nice golden brown color.