fig & almond galette

For my first galette, I made an almond and fig one and it was the best choice I have made this whole week.

The figs get ooey gooey, the almond cream adds such a nice nutty flavor and creamy consistency, and as always the crust is flakey and tender as all crusts should be. It's so easy to make but its even easier to eat the whole thing because its not as thick as a pie. The ratio of filling to crust is 1:1 so its perrrrrfect! Once it came out of the oven and I got my shots my family DEVOURED it. Literally gone in 10 minutes, no plates were used. They picked it off the plates and just took off. No utensils just hands. lol  

Also since you are folding the extra dough onto itself sometimes it cracks and the filling oozes out a little. No worries, no problems. Those pieces get extra crispy and for me and my family its the first part to be eaten.

Side note: The almond cream is a Bouchon Bakery recipe so I put their ingredient amounts and just simplified the instructions!

Ingredients:

for the crust:

• 2 cups all purpose flour or pastry flour

• 1/2 teaspoon salt

• 1 stick of cold butter, cut into pieces

• 3- 4 tablespoons of ice cold water

for the almond cream:

• 73 grams or 1/2 cup + 2 1/2 tablespoon of almond flour

• 7 grams or 2 1/4 of flour

• 73 grams or 2.5 ounces of butter

• 73 grams or 1/2 cup +2 tablespoons of powdered sugar

• 44 grams or 2 tablespoons + 2 teaspoons of egg

assembly:

• 8-10 figs

• demerara sugar

• egg wash

Instructions:

for the crust:

1. In a food processor combine all the ingredients except for the water and blitz for about 15 - 20 seconds. Part of the butter should be incorporated into the flour but you should still see butter blobs pieces. They should be about 1/2 inch big.

2. Next, add in 3 tablespoons of water and mix again but in short 2 second pulses. If the dough is dry add another tablespoon otherwise dump it out and form into a flat round disc. Set it into the fridge to harden a bit. Approx 30 minutes.

for the almond cream:

1. In a standing mixer on medium speed beat the butter until light and fluffy

2. Then add in the confectioners sugar, almond flour, and all purpose flour and mix on slow speed until fully incorporated. Scrap down the sides of the bowl to make sure everything was mixed in

3. Lastly, add in the egg and mix until smooth.

4. You can use immediately or if you are making this ahead of time you can set it in the fridge. Just be sure to take it out about 30 mins before you need it so that it softens.

assembly:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Wash and dry the figs before trimming the top and bottom off of them. Then cut then into four slices per figs.

3. Next, on a floured surface roll the dough out to about a 12 inch circle. Transfer the 12 inch circle from the counter to a parchment lined baking tray with a rolling pin.

4. Spread out the almond cream leaving about 2 inches for the border. Place the sliced figs in concentric circles on top of the almond cream.

5. Then fold over the 2 inch of dough onto of the fig and almond creme.

6. To get a nice shine, paint the egg wash on the crust and sprinkle with demerara sugar.

7. Bake for 20 - 25 or until the crust is golden brown!