INGREDIENTS

INSTRUCTIONS

For the filling:
1 1/2    pound fresh figs 6 tbsp sugar Egg wash (1 egg yolk whisked with
2 tsp heavy Cream) sugar, for galette rims
To make the dough: in a food processor, combine flour and salt. Pulse three
or four times to blend. Add butter pieces and pulse a few times, just until
fat is evenly distributed and coated with flour. Add shortening pieces and
pulse a few times, just until fat Is coated with flour. There should still
be pieces of flour-coated fat about the size of large peas.
Transfer the mixture to a large bowl. Drizzle with ice water while tossing
with a fork just until it begins to come together into clumps, then gather
the dough together with your hands. You may have to knead It siightly to
get it to hold together, but that's better than adding more water. Handle
dough as little as possible, then wrap it in plastic wrap and refrigerate
until chilled, at least 2 hours. Preheat oven to 425 degrees. To make
fil;ing, quarter figs through the stem end or, if large, cut them in
sixths. Set aside in a bowl. Just before you are ready to assemble the
galettes, sprinkle the figs with 6 tablespoons of sugar and toss gently.
Divide the dough in 6 equal pieces. Working with i piece at a time, roll
dough out on a lightly floured board into a circle about 1/8 inch thick.
Use an upturned plate or a cardboard template to trace a neat 7-inch
circle. Transfer circle to a heavy baking sheet. Arrange one sixth of the
figs attractively in the center, leaving a 1 1/2-inch edge all the way
around. Fold the edge over to create a border, making sure there are no
cracks In the dough, or the fruit juices wili seep out during baking.
Patch, if necessary, with bits of trimmed dough lIghtly moistened with cold
water. Brush the border with a little egg wash, then sprinkle the border
generously with sugar. Repeat with remaining dough to make 6 galettes. You
will probably fit only half of them on the baking sheet at a time. Assemble
and bake 3 galettes at a time rather than bake 2 sheets at once. Bake until
crust is golden and fruit is bubbly, 22 to 25 minutes. Transfer to a rack
and cool slightly before serving. Makes six galettes.
Source: Fresh From the Farmers' Market by Janet Fletcher. Printed in Miami
Herald
556    calories, 31 grams fat
For the dough.
Posted to MM-Recipes Digest  by a_sundays_child@yahoo.com on Jul 25, 1999,
converted by MM_Buster v2.0l.

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