Meet pie’s carefree, cousin, the Galette. A term used in French cuisine, galette refers to a flat, round or free-form “crusty cake.” With a single crust casually folded over sweet or savory fillings, it delivers all the bold flavors of fall and the buttery, flakey goodness of pie – minus the fuss. Here imperfection is not just okay, it is key to a perfectly imperfect, rustic galette.
For the Crust
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
4 tablespoons ice water
Combine dry ingredients in the bowl of a standing mixer. Using a small whisk, mix breifly until the mixture is aerated. Cut the butter into the dry mixture using a pastry cutter or your fingers until the butter and flour are thoroughly combined. The resulting mixture should be crumbly, pea-sized pieces.
Transfer your bowl to your standing mixer and drizzle in the ice water, mixing until the dough comes just together. Shape the dough into a ball, cover with plastic wrap and refrigerate for at least an hour before using.
For the Filling
2-3 large baking apples, cored and sliced thin
1 cup fresh figs, stems removed and halved
3 tablespoons fig jam
1/4 cup coconut sugar (or dark brown sugar)
1 and 1/2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1 teaspon ground cinnamon
1/4 teaspoon ground nutmeg
granulated sugar and cinnamon
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Flour your working surface and use a rolling pin to flatten the dough into a round disk (about 12″). Transfer your dough to your baking sheet. In the center of the dough spread the fig jam forming a circular think layer, leaving a 2-3 inch border all around. Mix the apples, figs, sugar, flour, lemon juice, cinnamon and nutmeg together in a large bowl. Arrange the apples and figs (not juices) on top of your layer of fig jam. Gently fold the edges of the dough over the apple and fig mixture, overlapping as necessary. Press gently to seal the edges. Sprinkle the entire galette with cinnamon and sugar. Bake until filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before serving. Serve with fresh whipped topping or ice cream as desired.