Summer Figs For Days

Figs are one of the coolest fruits.

They are one of the oldest fruits consumed by humans. Back in the day, before refined sugar, figs were used as a primary sweetener.

Today, we've seen a renaissance of this usage, with recipes for things like DIY granola bars scattered across the food blog universe. Packed with seeds and shaped like a teardrop, these photogenic figs are begging to on your Instagram feed.

Gone are the days of the Fig Newton. This easy to assemble, freshly baked pastry is sure to wow your dinner guests.

The dough can be made in advance, and the rest takes only minutes to assemble. 

Ingredients for the dough:

-2.5 cups AP flour

-1 tsp salt

-2 sticks unsalted butter, chilled

-1/2 cup sour cream

-1 tbsp white wine vinegar

-1/3 cup cold water

-1 egg yolk

-1 lb. fresh figs, sliced

-1/4 cup sugar

-1 tsp salt

-nutmeg

-cinnamon

Method:

1. To make dough, combine flour + salt + butter into a large mixing bowl. Using a handmixer, beat until consistency of cornmeal and only small, penny-sized chunks of butter are left. 

2. In a separate bowl, combine sour cream, water and vinegar and whisk. Using a rubber spatula, fold into dry ingredients and knead with hands until it comes together. Wrap in plastic wrap and refrigerate for at least one hour, or up to two days.

3. Preheat oven to 400 degrees. 

4. In a large mixingbowl, toss figs in 1/4 cup sugar + 1 tsp salt + 1 tsp nutmeg/cinnamon.

5. Roll out pastry dough using rolling pin (echem, wine bottle) over a floured surface util about 1/2" thick. Layer sugar-coated figs in center of pastry, leaving about 2" around the edges.

6. Using egg yolk as paste, fold sides of galette up and seal until closed. Coat the pastry in egg yolk wash.

7. Bake in oven for approximately 30-35 minutes. Let rest for 15-20 minutes before serving.