Fig Galette – Just passin’ through.

They say figs are good for the digestion. But, that’s not what I mean by the headline. No. This brief post is here to celebrate the very short Irish fig season. The figs are not Irish but we seem to get exposed to them for the briefest of spells each Autumn. So, just like the figs, this post is just passin’ through. 

One nice way to enjoy the passing figs is to make a Fig Galette. The galette is a very forgiving kind of a pie. To make this one, I roped in eldest daughter to make the pastry. My contribution involved sourcing and slicing the figs, and rolling out the pastry.

The ingredients shot involves loads of figs. Too many figs, in fact.

Ingredients

• 8 or 9 ripe figs
• 100 grammes of butter
• 225 grammes of plain flour
• A small amount of water (look at the picture below)
• A pinch of salt

Make the pastry by adding the flour, butter (chopped into chunks) and the salt to a mixer. Gradually add the water until a very grainy mixture is formed.

Eldest daughter makes the pastry. I approve of having a pastry chef do the work.

Form the grainy mixture into into a big lump of pastry.

The big lump of pastry, just before going into the fridge.

Wrap the pastry in cling film and pop it in the fridge for an hour. Use the available time to slice up the figs.

Gratuitous fig slicing shot. I will need to sort out my handiwork. It looks awkward to me.

Next, roll out the pastry on a floured surface. I did it myself and got it pretty thin. My pastry chef had, herself, been ‘just passin’ through’ too.

Expert pastry rolling. I managed to get it almost translucent.

Next, transfer the pastry to a sheet of parchment paper. Load on the figs, leaving space for typical galette folding.

A big pile of figs, higher in the centre.

Fold in the edges, being as rough as you like. It needs to look rough and rustic.

Perhaps I was a bit too rough in my construction. I’ve seen better.

If you wish, add a little honey. Believe it or not, a twist of black pepper also helps the flavour. Bake in a 200ºC (390º F) oven for half an hour. Do this in a tray with a lip or you will have an oven floor covered in fig juice.

Pretty rough and ready. Just as a galette should be, in my humble opinion.

Let the pie cool before trying to transfer it to a plate. You are on your own in this. I used two fish slices and some deft hand work by the Wife. I poured the excess fig juice back in the top.

Glorious with some vanilla ice cream and a glass of Lillet.

The Lillet, is a traditionally an apéritif. It goes very well with the galette and makes a pretty perfect digestif too. Like the figs in the supermarket, “Just passin’ through”.