A "galette" is simply a freeform pastry: very European, very rustic, very delicious. Any fruit or nut filling that's appropriate for pie will work, but this particular galette is designed to showcase the sweet, luscious flavor of fresh figs. The butter pastry is a perfect nestling place for this seasonal and ancient fruit.

 

Pastry:

1 1/4 cup all purpose flour

1 teaspoon sugar

pinch salt

3 ounces cold butter, cut into cubes

2 tablespoons (approx.) ice water

 

Filling:

1 1/4 pounds fresh figs

1/3 cup light brown sugar

1 teaspoon grated lemon rind

2 teaspoons lemon juice

dash salt

 

Preheat the oven to 400 degrees.

 

Prepare the pastry: This works very well in your food processor. Just put the dry ingredients in the processor bowl with the blade attachment in place. Pulse a few times to blend well. Drop in the cubed butter and pulse 6 or 7 brief pulses...just until the mixture looks like coarse crums. You'll see small chunks of butter, that's what you want. Don't "over-process" the pastry dough, it'll become tough. Pulse briefly again, this time adding in the ice water. Add in just enough so that the dough comes together in a mass. Again, only process as much as necessary. Turn out onto a lightly floured board and roll into a circle, approximately 12 inches in diameter, using a floured rolling pin. When you're done rolling fold the pastry circle into fourths and transfer carefully to a parchment paper lined baking sheet.

 

Prepare the filling: This particular filling couldn't be easier. Cut the stems from the figs and slice them lengthwise into quarters and place them in a medium bowl. Add in the brown sugar, lemon rind, and lemon juice. Toss well to coat all the figs.

 

Pile the filling onto the center of the pastry circle, leaving about a 2 inch border all around. You can leave the figs tumbled the way they land, or you could get all "fancy schmancy" and arrange them in a circular pattern if you're feeling artsy, it's up to you. Carefully bring the edges of the pastry up around the filling, using the parchment paper as a lifting tool. There's no right or wrong here, it will be a little uneven and rough...that's the idea. Pleat or fold the excess dough so it lays relatively flat around the filling.

 

Bake in the center of a preheated oven for 35 - 40 minutes, until the crust is golden brown. Let cool at least 30 minutes, cut into wedges, and serve with sweetened whipped cream or vanilla bean ice cream.

Serves 6 - 8.