Rustic fig galette with a simple butter crust, a layer of marmalade, and quartered fresh mission figs.
I love to make my own pie dough, but not everyone does. Last time I checked Trader Joe's has a pretty decent frozen butter crust available that is folded, and packaged in a box.
- 1 butter pie crust recipe*
- 1 1/2 pounds mission figs, tips cut off and discarded, quartered
- 1/4 cup orange marmalade (or another jam)
- 2 Tbsp sugar
* To make pie dough: Put into a food processor 1 1/3 cup of flour, 1/2 teaspoon salt, 1 1/2 teaspoon sugar, pulse to combine. Add 4 ounces (1 stick) chilled butter cut into small cubes (cubes best frozen), pulse 9 times, until butter is size of peas. Slowly add 1/4 cup of chilled water, and maybe a little more, pulsing after each addition, until the dough just begins to form clumps. Empty the dough onto a clean surface, form into a ball with minimum handling. Pat down into a disc shape. Chill for at least an hour before rolling out.
1 Preheat oven to 375°F. Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or Silpat-lined rimmed baking dish.
2 Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs.
3 Fold the 2-inch bordered edge of the crust over the figs, pleating the crust.
4 Place in the middle rack of the oven. Bake at 375°F for 45-50 minutes, until the crust is lightly browned and the fruit is bubbly.
Remove from the oven and let cool for 30 minutes.