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Fig and Raspberry Galette

With both a late spring and early fall harvest, fresh fig season is long enough that you can enjoy this galette frequently during the year. Figs should be harvested when fully ripened, so look for plump, soft fruits that do not give off a milky substance when the stem is broken. Use them as soon as possible, storing them unwashed for no more than a day in the refrigerator. You can use virtually any variety of fig, such as Mission, Kadota or Adriatic, in this recipe. The galette is best served the day it is baked.

Ingredients:

  • 1 batch flaky pie dough, chilled (see related recipe at left)
  • 12 figs, stemmed and quartered lengthwise
  • 1/4 cup firmly packed light brown sugar
  • 2 Tbs. all-purpose flour
  • 1 Tbs. fresh lemon juice, strained
  • 1/2 tsp. almond extract
  • 3 Tbs. granulated sugar
  • 1 egg beaten with 1 Tbs. heavy cream
  • 1 1/2 cups raspberries

Directions:

Position a rack in the lower third of an oven and preheat to 400°F. Line a baking sheet with parchment paper.

Lightly dust a work surface and a rolling pin with flour. Roll out the chilled dough into a round 13 inches in diameter and about 1/8 inch thick. Trim off any ragged edges to make an even 12-inch round. Carefully roll the dough around the pin and unroll it onto the prepared baking sheet.

In a large bowl, gently toss together the figs, brown sugar, 1 Tbs. of the flour, the lemon juice and almond extract until evenly distributed. Leaving a 2-inch plain border, sprinkle the remaining 1 Tbs. flour and 1 Tbs. of the granulated sugar over the prepared pastry. Arrange the fig filling in the center of the pastry, keeping it off the border. Fold the border up and over the filling, forming loose pleats all around the edge and leaving the center open. Brush the pleated dough with the egg mixture, then sprinkle it with 1 Tbs. of the granulated sugar. You will not use all of the egg mixture.

Bake for 25 minutes. Scatter the raspberries over the figs, then sprinkle with the remaining 1 Tbs. granulated sugar. Continue baking until the crust is golden brown and the raspberries are just beginning to soften, 8 to 12 minutes more. Transfer to a wire rack and let cool. Serve warm or at room temperature. Serves 8.

Adapted from Williams-Sonoma Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2008).