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.
- 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.
Form the grainy mixture into into a big lump of pastry.
Wrap the pastry in cling film and pop it in the fridge for an hour. Use the available time to slice up the figs.
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.
Next, transfer the pastry to a sheet of parchment paper. Load on the figs, leaving space for typical galette folding.
Fold in the edges, being as rough as you like. It needs to look rough and rustic.
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.
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.
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”.