F is for Fig

It was just a simple tart; your basic pie dough, sweetened with just a touch of sugar, some almond cream and sliced figs arranged concentrically to make a pretty design.  But as you're probably figuring out by this point, I can't leave well enough alone.  I had this idea in my head to add something herby and earthy.

Is is just me, am I weird for really liking that almost dirt-like flavor quality of some foods?  It's why I love beets and dream of mushrooms.  It's what I love most about rosemary.

Listen, figs and almonds are all well and good, but I wanted more.  Something unexpected.  And since beets and mushrooms obviously wouldn't cut it here- I can be crazy at times, but not that crazy - I went with some rosemary.  People, it brought this tart to a whole new level of delicious.  It was really just a whisper of the herb that came through, but it was enough to balance the sweet caramelized figs and fluffy almond cream.  It was textural and elegant.

We ate it on a warm evening, after an al fresco dinner of delicious food and over a game of Scattergories.  It was perfect.

And what would really send this over the top - serving it with a scoop of honey ice cream.


Fig and Rosemary Galette
2 10-inch tarts 

This recipe was compiled from all over the place so if you have your own favorite pie dough recipe, or frangipane recipe go ahead and use it, just don't forget about the rosemary.  And now that figs are on their way out, I have images of substituting pears in their place, maybe trying thyme instead of rosemary.  Hazelnuts instead of almonds. 

Galette Dough:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 cup unsalted butter, cold, in small cubes
1 tablespoon fresh chopped rosemary
3-5 tablespoons ice water

Filling:
1 pint black Mission figs, de-stemmed and sliced horizontally (4-5 slices per fig)
1 cup sliced almonds
1/2 cup sugar
6 tablespoons unsalted butter, room temperature
pinch salt
1 large egg

1 egg (for egg wash)
sugar (for dusting)

Place the flour, salt, and sugar in a bowl.  Add the cubes of butter and rosemary and rub the butter into the flour mixture with your fingers until the pieces of butter are about the size of large peas. Add the ice water 1 tablespoon at a time just until the dough comes together and sticks when you squeeze it in between two fingertips.

Divide the dough into two pieces, then turn it out onto a piece of plastic wrap and pat into 2 round disks. Wrap tightly and chill for at least 2 hours.

In a food processor, combine the almonds with 2 tablespoons of the sugar and process until finely ground. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the remaining sugar (1/4 cup + 2 tablespoons) and mix to incorporate. Add the almond-sugar mixture and beat until thoroughly combined. Add the salt and the egg and mix until light and fluffy.

Line 2 baking sheets with parchment paper.  Take the dough out of the refrigerator and working with on disc at a time, flour your work surface and your rolling pin, roll out into a 12-inch round.  Place each dough round on lined baking sheet.  Spoon half the almond frangipane in the center of each dough circle and arrange the figs concentrically in the center, leaving a 2-inch border around the edge. You can allow the figs to overlap. Lift the pastry edge and fold over filling to make a nice, crimped border. Once galettes are assembled, place in refrigerator for 1 hour.

Preheat the oven to 375F. 

After the dough has chilled for 1 hour, remove from the refrigerator and prepare the egg wash: Whisk egg in a small bowl to make egg wash, and use it to brush the edges of the crust of each galette; sprinkle the sides of the crust with sugar.  Bake for 50-55 minutes, until figs are bubbling slightly and edges are golden brown. Remove from oven and allow to cool at least 30 minutes. Top with whipped cream or mascarpone and honey or a little scoop of vanilla ice cream.