Introduction
A Strawberry and Fig Galette is a rustic and delightful dessert that captures the essence of summer with its vibrant flavors and flaky crust. This easy-to-make pastry is perfect for showcasing the sweetness of fresh strawberries and figs. Whether you are hosting a gathering or simply enjoying a quiet evening at home, this galette is sure to impress.
Detailed Ingredients with measures
– All-purpose flour: 1 1/4 cups
– Granulated sugar: 1/4 cup
– Salt: 1/4 teaspoon
– Unsalted butter: 1/2 cup, chilled and cubed
– Ice water: 4 to 5 tablespoons
– Fresh strawberries: 2 cups, hulled and sliced
– Fresh figs: 1 cup, sliced
– Lemon juice: 1 tablespoon
– Cornstarch: 1 tablespoon
– Egg: 1, beaten (for egg wash)
Prep Time
Prep time for this galette is approximately 30 minutes. This includes the preparation of the crust and the filling, allowing you to enjoy the process of creating this delicious treat.
Cook Time, Total Time, Yield
Cook time is around 35 to 40 minutes. Therefore, the total time to prepare and bake your Strawberry and Fig Galette is about 70 minutes. This recipe yields one galette, which serves approximately 6 people, making it perfect for sharing with family and friends.
Detailed Directions and Instructions
Prepare the Pastry Dough
Combine all-purpose flour, sugar, and salt in a bowl. Add cold diced butter and cut it into the flour mixture until it resembles coarse crumbs. Mix in ice-cold water a tablespoon at a time until the dough comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the Filling
Wash and slice the strawberries and figs. In a bowl, combine the fruit with sugar, lemon juice, cornstarch, and vanilla extract. Toss until the fruit is well coated and set aside to macerate.
Roll Out the Dough
After chilling, remove the dough from the refrigerator. On a floured surface, roll out the dough into a 12-inch circle, about 1/8 inch thick. Transfer the rolled dough to a parchment-lined baking sheet.
Assemble the Galette
Place the macerated fruit mixture in the center of the rolled dough, leaving a 2-inch border. Fold the edges of the dough over the fruit, pleating as necessary to create a rustic look.
Prepare for Baking
Brush the folded dough with an egg wash made from a beaten egg mixed with a tablespoon of water. Sprinkle coarse sugar over the crust for added texture and sweetness.
Bake the Galette
Preheat the oven to 400°F (200°C). Bake the galette for 35-40 minutes, or until the crust is golden brown and the fruit is bubbling.
Cool and Serve
Once baked, remove from the oven and allow the galette to cool for about 10 minutes before slicing. Serve warm, optionally with whipped cream or ice cream.
Notes
Storage
Leftover galette can be stored in the refrigerator for up to 2 days. Reheat in the oven for the best texture.
Fruit Variations
Feel free to substitute different fruits based on the season or your personal preference, such as peaches or apples.
Dough Consistency
If the dough is too crumbly, add a bit more ice water. If it’s too sticky, sprinkle a little more flour while rolling it out.
Serving Suggestions
This galette pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
