Friday, September 7, 2007

free-form fig galette

You know those distinct moments when you tasted a certain food for the first time, and it was a revelation for your tastebuds, not only in terms of flavor, but texture and the feelings it conjured? It was like... crack. For me, figs fall into that group, along with avocado, butternut squash, black truffle, lardons, toro, browned butter,etc etc....

Soft, sweet and complex. The black mission variety were on sale (!) at Whole Foods last week, 3 pints for $5. Half of it I ate, fresh and raw, standing barefoot in my kitchen. The other half I decided to roast, in a dessert dish, with leftover pate sucree pastry dough from my freezer. Of course, you can use any type of pastry dough you like, or even puff pastry and phillo.
Caramelized fig, on its journey to my mouth

Fig Galette

pastry dough of your choice, rolled into a disc, 8-9" diameter, 1/16" thick

1/2 pint figs, stemmed and halved
1 tsp sugar
1 tsp lemon juice
1 tsp vanilla extract

Gently use your fingers to toss the figs with sugar, lemon juice, and vanilla. Arrange in the center of the dough, in concentric circles. Fold the edges of the dough in, slightly covering the outermost layer of figs. Bake at 375F for ~25 min, or until golden.

Cool on a wire rack. Dust with powdered sugar and serve.