FIG BLUEBERRY AND PLUOT GALETTE

I HAVE IT ALL FIG(URED) (PL)OUT

I had never made a galette before. I hate that I could say that. So, dumb. So, I fixed that. I literally put my laptop down mid article and began rummaging through my kitchen. Next thing I knew, I was baking. I love this because for the first time in a long time, I decided to work with what I had. Yes, I wanted thyme, but I figured, eff that bs, this is happening with what I've got and it's going to be amazing. And—toot toot—it so was! 

Use this recipe as a guide but for sure feel free to mix in fruit of your choice. And for fucks sake, have some fun with it! 

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FIG BLUEBERRY AND PLUOT GALETTE

Yield: 1 Galette

Author: Michelle Williams

Prep time: 10 MinCook time: 30 MinInactive time: 1 H & 30 MTotal time: 2 H & 10 M

Ingredients

FOR THE DOUGH

• All Purpose Flour (1 1/2 cups)
• White Sugar (1 1/2 teaspoons)
• Salt (1/4 teaspoon)
• Unsalted Butter (1 stick—aka. 8oz, cold, cubed)
• Cold Water (1/3 cup)
• Egg (1, beaten with 1 teaspoon of water for the egg wash)

FOR THE FILLING

• Figs (12, sliced)
• Pluot (1, sliced)
• Blueberries (1/4 cup)
• White Sugar (1 teaspoon)
• Unsalted Butter (1 tablespoon, cold, cubed)

KITCHEN ITEMS

• Stand Mixer
• Plastic Wrap
• Cutting Board
• Small Bowl
• Chefs Knife
• Rolling Pin
• Baking Sheet
• Silpat (optional)
• Pastry Brush

Instructions

TO MAKE YOUR DOUGH

1. In your stand mixer over a medium speed, combine your flour, sugar, salt, and butter.
2. Mix for about 10 seconds and then add in your cold water.
3. Mix until you have a dough-like consistency—about 1 minute.
4. Use your hand to ball your dough. Form it into a disk and then wrap it with your plastic wrap.
5. Refrigerate till chilled—about 1 1/2 hours.

TO MAKE YOUR GALETTE

1. Preheat your oven to 400°.
2. Lightly dust your work station with flour.
3. Roll out your dough on the floured surface until it's about 1/4" thick.
4. Line your baking sheet with your silpat.
5. Transfer your dough onto your baking sheet.
6. Beautifully layer your fruit slices in a spiraling pattern starting from the center of your dough and working your way out. Make sure to leave roughly an inch of dough uncovered around the edge.
7. Rinse your blueberries and then while still a little damp, toss them with your white sugar in your small bowl.
8. Place your sugar coated blueberries evenly over your fruit slices.
9. Fold the edges of your dough over the outer most pieces of fruit.
10. Use your pastry brush to brush your egg wash over the folded over part of your dough (aka. the crust).
11. Bake till your dough is golden—30 minutes.

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