Fresh Fig Galette

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Man! Finally getting this beauty on the blog!! Every time I have a work trip, no matter how short or long, I get so behind on everything. I pack so much into my free time that being away for just a day or two throws me off completely.

So this was the first time I made a galette, it looks beautiful and fancy, but it was actually really easy to make. The best part about a galette is how rustic they are meant to look, so the dough and filling shouldn’t look perfect, you can mess up and it’ll still come out great.

Fresh Fig Galette
1 cup unbleached all-purpose flour
4 1/2 Tbsp almond meal
2 Tbsp sugar, divided
3/8 tsp salt
7 Tbsp cold unsalted butter, cubed
3 Tbsp canola oil
3 Tbsp ice water
1 lb fresh figs, stemmed and quartered lengthwise
2 tsp lemon juice
1 Tbsp sliced almonds

1. Place flour, almond meal, 1 Tbsp sugar, and salt in a food processor fitted with a dough blade; pulse to combine. Scatter butter into processor; pulse until mixture resembles coarse meal. Drizzle in oil; pulse to combine. Add ice water; pulse just until combined. Turn mixture out onto a sheet of plastic wrap; pat into a disk. Wrap in plastic wrap; refrigerate 1 hour.
2. Preheat oven to 400°F.
3. Place figs in a large bowl. Sprinkle with remaining 1 Tbsp sugar and lemon juice; toss gently to combine.
4. Unwrap dough. Roll dough on plastic wrap into a 12-inch circle. Arrange dough on a baking sheet lined with parchment paper. Spoon figs onto dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover. Bake at 400°F for 35 minutes or until fruit juices bubble and crust is browned. Remove from oven, sprinkle with almonds. Cut into 8 wedges.

*Original recipe from Cooking Light

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