Those that know me well know that I am not much for making desserts. I’m good enough at it, but I just don’t enjoy baking. It’s too messy and too finicky. So when I can cheat it, and make a dessert that essentially cooks like savory food, I’m gonna do it. Hence the galette.
Galettes are free-form pastries, and can be prepared to be sweet or savory. I usually make them open faced, but certain varieties have a top, like the traditional French gallete des rois, or King Cake. They are meant to have a sort of rustic, hearty feel to them, which is great both in flavor and for your tabletop presentation. It’s nice sometimes for people to be able to see into the pie and know exactly what they are eating, as well. Like a little window!
I’ve chosen today to do a nice seasonal combination of ingredients for my filling. Now, I didn’t make my own pastry. I bought an organic pie crust. Why? I love doing this blog, but not enough for the mess that me + flour + butter would no doubt make. Plus, it was easier. So, if you are feeling up to the task, here are some pie crust recipes:
Williams Sonoma: Basic Pie Dough
Martha Stewart: Foolproof Pie Crust Recipe
Simply Gluten Free: Gluten Free Pie Crust Recipe
Fig & Pear Galette
2 ripe pears, peeled, cored and sliced
12 dried Mission figs, ends trimmed and cut in half
1/3 C water
2 T unsalted butter, divided use
1/3 C granulated sugar + 1 T for topping
1/3 C red wine
1 T Grand Marnier (optional)
2 tsp lemon juice
1 tsp vanilla extract
1 cinnamon stick
2 star anise, whole
Preheat oven to 375 F.
In a saucepan over medium heat, melt the butter. Stir in the water, wine, vanilla, lemon juice, Grand Marnier. Add the sugar and stir until dissolved. Put the cinnamon stick, star anise, pear, and figs into the pot. Simmer for about 15 minutes over low heat.
Strain the fig and pear mixture, removing all the liquid and the cinnamon and star anise. Let cool slightly. Roll out your pie crust into a round, and place the fruit mixture in the center, leaving a 1.5 inch border. Bring the sides of the crust over the fruit, making a pleated pattern if you wish. Sprinkle the remaining 1 T sugar over the top, and then dot the remaining 1 T butter on the top of the fruit.
Put the parchment paper onto a baking sheet. Bake for approximately 20 minutes, or until crust is golden brown. Serve with vanilla ice cream or whipped cream.