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This rustic fig galette has a wonderful mix of figs and apples, perfect for Autumn!
Growing up, I had a fig tree in my backyard. All I remember was that the leaves were sticky, and I never wanted any part of the little black, slightly leathery-skinned fruits which hung from it.
Then I grew up and moved out and never thought twice about that fig tree again, until recently when I moved into my new apartment.
I’m in a ground-level unit and all I have to do is open my front door to get a nice view of sticky leaves and little black, slightly leathery-skinned fruits, about 3 feet from the door.
So plucking up my courage and putting faith in the fact that our taste buds change over time, I courageously stepped outside that front door, took those 3 steps to the tree, and picked a fig.
Now, I realize you can eat the skin. I’m not oblivious to this. But I just couldn’t bring myself to do that. So I peeled it and took a big, mushy bite.
Holy moly! What have I been missing out on all these years???!!! It was sooooo good! So I sent Mini Chef up into the tree to collect the harder-to-reach figs and we brought in a small, but lovely supply of these little delectable goodies.
I then proceeded to concoct this recipe and oh boy, did we enjoy this. In fact, I enjoyed it so much I had to send half of it home with my in-laws so I wouldn’t eat the whole thing. Sadly, the cats got it. Apparently, they thought it was pretty tasty too.
Now I’m just tapping my toes, waiting for the next round to ripen on that tree with the sticky leaves. I’ll send Mini Chef up there again and then we’ll make fig jam. Can’t wait!
MORE HEALTHY DESSERTS:
FIG GALETTE RECIPE:
Rustic Fig Galette
- large cookie sheet
- 1 standard whole wheat pie crust (see recipe link above – cut recipe in half)
- ½ lb. cored and sliced apples (slice thin)
- ½ lb. figs (washed and sliced, stem removed)
- ½ cup walnut pieces
- ½ cup honey
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1 large egg (beaten)
- Preheat oven to 350 F.
- Roll out your pie crust to about 1/4 inch thick on parchment. Pick up the parchment and transfer to a cookie sheet. Set crust aside.
- In a mixing bowl, combine all other ingredients and stir well to combine.
- Pour the filling onto the middle of your pie crust and fold the edges in to form a "bowl".
- Brush the beaten egg wash over the dough.
- Bake for approximately 35-45 minutes, or until the fruit juices bubble.
- Cool and serve.