For the dough:
- 1 1/4 cups all-purpose flour
- 1 Tbs. granulated sugar
- 1/2 tsp. salt
- 4 Tbs. (1/2 stick) cold unsalted butter, cut into 3/4-inch pieces
- 3 Tbs. cold vegetable shortening, cut into 3/4-inch pieces
- 3 Tbs. very cold water
For the filling:
- 1 1/4 lb. ripe figs, stemmed and quartered
- 1/3 cup firmly packed brown sugar
- 1 1/2 tsp. finely grated lemon zest
- 1 tsp. vanilla extract
- 2 Tbs. heavy cream or milk
- 1/4 cup sliced almonds
Transfer the dough to a work surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.
Preheat an oven to 400°F. Line a rimmed baking sheet with parchment paper.
Lightly dust a work surface and a rolling pin with flour. Roll out the dough into a round slightly larger than 13 inches and about 1/8 inch thick. Lift and turn the dough several times as you roll to prevent sticking, and dust the surface and the rolling pin with additional flour as needed. Use a dough scraper or an icing spatula to loosen the pastry if it sticks. Trim off any ragged edges to make an even 13-inch round. Cover with plastic wrap and set aside.
To make the filling, in a large bowl, gently toss together the figs, brown sugar, lemon zest and vanilla until all the ingredients are evenly distributed. Uncover the dough and transfer to the baking sheet. The edges of the dough round will hang over the pan edges. Arrange the figs in a pile in the center of the dough, leaving a 2-inch border uncovered. Fold the dough up and over the filling, pleating loosely all around the circle and leaving the galette open in the center. Brush the pleated dough with the cream. Sprinkle the almonds on top of the dough and press on them lightly to help them stick.
Bake until the crust is golden and the figs are tender when pierced with the tip of a knife, about 40 minutes. Transfer the galette to a wire rack and let cool. Serve warm or at room temperature. Serves 6 to 8.