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I got figs in this weeks CSA box and decided to make a couple galettes with them. I seriously needed redemption after last week’s Cherry Galette mishap. I had acquired fresh flour so that was a non-issue. However, I confidence was slightly shaken because rolling out the crust last time proved incredibly difficult. This time I followed a crust recipe from Simple Recipes and it held together and rolled out quite easily. I’m pretty sure the key was the super cold water and chilling it before rolling it out. For the filling I used a recipe from Heavy Shifting. I made some small changes to the recipe. I substituted agave nectar for the honey and slivered almonds for sliced almonds. I cut the figs into smaller pieces and didn’t add any additional sugar on top.
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The crust came out super flaky and the filling was incredibly yummy. The pairing of the marscarpone and figs was a great combination that I wouldn’t have thought of on my own. I ended up with two galettes and will probably freeze one to eat later. It is really gratifying to be able to make nice things. Particularly desserts. My only wish is that I had people to share things with.
Looks great! I’ll definitely try the crust recipe. Do you think it will work with something like a quiche, or only for pies with all of the butter used?
What makes this a dessert crust isn’t the butter but the fact it has sugar in it. If you take the sugar out you’ll still end up with a crust that is nice and flaky but not sweet tasting. One you could use for a quiche. Technically you can use whatever fat you want in pie crust. My grandmother’s recipe uses lard. This blog post (http://bakingbites.com/2009/07/butter-vs-shortening-in-pie-crust/) talks about the differences in the final product of butter v. shortening crusts.