Fall Galette with Fig Balsamic and Walnut Oil
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Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Filling:
- 6-8 fresh figs, sliced
- 1/4 cup Fig Balsamic Vinegar
- 2 tablespoons Walnut Oil
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (optional, for sprinkling on crust)
Instructions:
Make the Crust:
- In a large bowl, combine the flour, sugar, and salt.
- Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, and mix until the dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
- In a small saucepan over medium heat, combine the Fig Balsamic Vinegar, Walnut Oil, brown sugar, and cornstarch. Stir until the sugar dissolves and the mixture thickens slightly, about 3-4 minutes.
- Remove from heat and stir in the vanilla extract and cinnamon.
- Gently fold the sliced figs into the balsamic mixture until they are well coated.
Assemble the Galette:
- Preheat your oven to 375F.
- On a lightly floured surface, roll out the chilled dough into a rough circle, about 12 inches in diameter.
- Transfer the dough to a parchment-lined baking sheet.
- Spoon the fig filling onto the center of the dough, leaving about a 2-inch border around the edges.
- Fold the edges of the dough over the filling, pleating as needed, to form a rustic crust.
- Brush the crust with the beaten egg and, if desired, sprinkle with a little sugar for added sweetness.
Bake the Galette:
- Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and allow to cool slightly before serving.
Slice the galette and serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.