Fig galettes

It’s been a tough week – I know that hating our job is not a healthy or positive feeling, but that’s how I feel; my patience has been tested so many times in the past 5 days I feel like a hero. :)

What comforts me is that in a couple of hours I’ll be home, on my couch, with a cookbook on my lap, choosing something to bake tomorrow – I guess I’ll use this amazing book again.

Fig galettes
inspired by Elise, pastry recipe from Bon Appetit Desserts

Pastry:
1 cup (140g) all purpose flour
½ tablespoon caster sugar
pinch of salt
6 tablespoons (84g) unsalted butter, chilled and diced
2 tablespoons (or more) ice water
heavy cream, for brushing

Filling:
2 tablespoons apricot jam
4 figs (about 300g), halved, each half cut in three slices
1 tablespoon demerara sugar

Make the pastry: place flour, sugar, salt and butter in the bowl of a food processor and process until coarse meal forms. With the motor running, add the water (more if necessary) until dough comes together. Divide in half and make a disk with each half. Wrap in plastic and refrigerate for 2 hours or overnight.
Preheat the oven to 200°C/400°F; line a large baking sheet with baking paper.
Roll out one pastry disk between lightly floured sheets of baking paper until you have a 25cm (10in) circle. Carefully transfer to prepared sheet (or roll both pastry circles on the same piece of baking paper and transfer the paper to the baking sheet – I find that easier).
Spread 1 tablespoon apricot jam over the center of the pastry, leaving a 4cm (1 ½in) border. Arrange half of the fig slices over the jam, then sprinkle the fruit with half the demerara sugar. Gently fold the pastry edges over the filling. Repeat with remaining ingredients. Brush edges of the galettes with the heavy cream.
Bake for 30-35 minutes or until pastry is golden and filling is bubbly – do not worry if some of the jam leaks while the galettes are baking, the baking paper will make clean up easy. ;)

Serves 4 (moderately)