Fig Galette – Just passin’ through.

Fig GaletteThey 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.

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.

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 ball of pastry, just before going into the fridge.

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. I tl ooks akward

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.

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.

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.

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.

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.

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”.

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  • Delicious idea….figs we have. Haven’t seen Lillet for years: I love these weird aperitifs. Very pretty food shot.

    • The Lillet is a lovely idea as long as one can hold oneself to just one. That lovely label really helps the photo.

  • Making galettes is new for me and this one looks fantastic , great photos. Let’s hope I can find some figs here in California , they have been around for a while.

    • That was my first attempt at a galette. There really is very little to it, particularly if one gets help with the pastry.

  • Great idea. Let the figs speak for themselves!

    • Yes indeed Melissa, they managed to shout rather than speak in this one.

  • Excellent – I’m sure you could grow figs in Dublin, there are a lot of trees near me in London 😉

    • It would be great if I could. We were in the south of France recently and they were dripping off the trees. Love them.

      • I don’t see why not and they taste best when ripe from the tree 🙂

  • Looks good and a vast improvement on the fig rolls my mother used to force on me when I was passin’ through my childhood. 🙂

    • Ahhh Linda… The fig roll. A childhood staple. I used to always eat them by chewing off the sides, then the top and bottom leaving only a sticky fig mess to swallow. Funny the things that stick in one’s mind.

      • Reminds me of that ad: ‘How do you eat your Cadbury’s cream egg?’ {shudder}

        • Is a Fig Roll a Fig Newton?

          • It certainly is. I know by your question that you also eat them that way…

          • I don’t know the last time I had a Fig Newton!

          • Yes I think so!

  • This is gorgeous and simple. I love that second brief fig season in the fall. I’ll have to try this one soon!

    • I think I had better get on with cooking something complicated. My efforts of late all appear to be pretty simple fare. Must try harder!

  • I’m a big fan of the fig myself. And Lillet Blanc. I use it in a Vesper (think Ian Flemming). Enjoyed your post!

    • Thanks. I have an unopened bottle of the Blanc. If I went on the martinis, things would get out of hand pretty quick. I must think of some way to use it in the cooking. They are beautiful bottles and the drink is pretty tasty too.

  • This sort of stuff is both dangerous and irresponsible, Conor. I see this and think “Oh look. Making pastry is so easy! I was wrong to think otherwise. I’ll do it now.” And then I go to make it and it is a DISASTER. I think some people are genetically incapable of making pastry. You should put in a disclaimer for us before somebody gets hurt.

    • You make a pretty good point there Tara. However, you will notice the deft use of the eldest daughter in the pastry making department. I have had similar results to those you outline when left to my own devices. Not pretty!

      • But this is even worse! Now that I know for certain I’m not alone, I feel compelled to form the Pastry Unmakers First Federation (PUFF). How are you going to post further recipes involving this terrifying staple if you’re the Shop Steward?

        • You can do it in your spare time. In the same spirit that union chiefs feed at the top table when the card-carrying (dues paying) workers are not looking.

          • Ok, that’s rea-chouxring. I’ll keep a closed filo on that. I suppose everyone has to earn a crust. (I’ll stop now.)

          • Tara, please stop…

  • Great filling for a galette. Must’ve been delicious!

    • It was very tasty. They are all but gone now. Another year to wait…

  • I don’t think figs pass through here at all. Though I don’t understand why. 🙁 I love Lillet (though usually the white stuff and watered down with soda). I bet the red is great as a digestif with a fig dessert.

    • We managed to bring back a couple of bottles of both white and red from our French trip this year. I haven’t opened the white yet. Both are lovely.

  • Conor, your post reminded me of my dear Uncle Dan, (who is a Catholic priest, by the way). He’s the most unorthodox Catholic priest I have ever met. He tells the most outrageous ethnic jokes, and his sermons are so “true to real life” not mumbo jumbo scripture quotes. ANYHOOT, the reason I bring him up is because whenever we serve corn at the dinner table with him, he stands up, takes his plate and says, “Well, I’ll just go scrape the corn into the toilet. You know I hate to be the middleman!” 😀

  • Gorgeous! I love a little black pepper with a lot of fruits!

    • I have yet to find one where it doesn’t add a bit of zing. Fantastic with mango.

      • Mango is peppery anyway, so I bet it’s lovely – I put pepper on honey dew and in my sometimes in my strawberry sorbet…I wish we could get good figs here in Minnesota!

  • Very nice, Conor! And interesting as well, as up till now I only knew about galette as made in Brittany, which is a savory buckwheat version of a crêpe. Imported figs are available here throughout the year, but usually of inferior quality compared to the tree-ripened stuff you also know from France. However in a hot preparation such as this galette (and perhaps with the help of a little honey), they would be lovely all the same.

    • Thanks Stefan. The figs are wonderful because they are at their very best when they are almost too soft to handle. I love using them at that stage.

  • honestly, i’ve never eat any fresh fig instead the swetened o candied ones…..
    i hope it’s available soon here in Indonesia,
    i guess i’m gonna use this recpe for my nearly expired canned peach, lol
    the blackpepper touch is really originally you Connor, worth to try!!!

    • Dedy, I can’t say that the pepper will improve those peaches. Try some chili on it. I know you will like that!
      Best,
      Conor

  • Love anything with fresh figs, and the simpler the better. This looks lush, Conor!

    • Luffy, you must be up to your armpits in figs at this time of year. Or has the season passed entirely?

      • It’s just about over now, but what a season! I’ve been gorging on them for weeks

  • What is going on with your knife handling styles there Conor? 🙂

    • Don’t start on that. I made a total cock of it. Must try harder!

  • Irish figs. Sounds like an oxymoron. But your galette looks great. I saw the Lillet and I thought – “That’s interesting – he’s using Lillet to tart up the figs.” But no. He’s skipping the galette and drinking it, the most direct route. Ken

    • When it comes to the Lillet, the direct route is best Ken!

  • Yum…a slice of your delicious galette would bring smiles to my face. I haven’t seen a fig in our markets all year. 🙁 I enjoy Lillet but have never had the red one and I don’t know why.

    • That’s reason enough to plan a trip to Bordeaux Karen. Do it!

  • I make a similar dessert using apples, Conor. Never would have thought to use figs but I can definitely see the appeal. I’ve seen figs here but wonder about their quality this time of year. I need to find out. This would make a great desert to serve guests.

    • Thanks John. It really is so simple. Particularly if you can rope somebody else in to do the pastry while you sip a nice cold Lillet.

  • Gorgeous 🙂

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