Having access to a fig tree has escaped me a few times in my life. The first time was when my neighbor planted one when I was about 10 years old and told me all about how we would have to wait almost ten years to get figs from the tiny branch she had just planted. Ten years passed slowly as I anxiously awaited for my neighbor to be able to share the large crop with us. Unfortunately she sold the house, the new neighbors put up a large fence and the figs were never to be seen again. The other was my grandfather’s tree, which only really started to give fruit after he was sick and no longer living in his house. When he wasn’t there to take care of it I think it knew and it became sad and died. Then, two years ago, a close family friend returned to living in the home originally owned by her parents. In her yard are two enormous fig trees that produce so much fruit she has to give some away. And guess who is the lucky recipient of bushels full of figs? Me :c)
Mini Fig Galettes ( a galette is a type of free form pie )
Macerate about 10-15 sliced figs in about 1/4 cup of sugar and a splash of vanilla. Set aside.
Combine 1 1/4 cups of flour, 1 tsp sugar, and 1/2 tsp salt in a food processor. Measure out 1/2 cup of Earth Balance butter spread or butter.
Pulse the two together until mixture is crumbly. Then stream in 2-4 TBLs of ice water until dough comes together in the mixer. ( this can also be done with a fork or pastry blender by hand )
Wrap it up and let it rest in the refrigerator for 1 hour.
Add a spoonful of flour to your fig mixture so the juice and sugar syrup it has formed is thickened. Unwrap your dough and break into 4 parts. Cover your board with powdered sugar to prevent sticking and roll out each portion of dough. Transfer rounds to a baking sheet with a large spatula.
Spoon a few figs in the center of each round.
Fold up the edges around it.
Brush with egg wash and bake at 350 degrees until crust is golden brown, about 15- 20 minutes.
You still have more figs??? Okay, do the same thing with the figs as you did for the galette. Place mixture in a ramekin and cover with the following crumble topping.
With your hands, mix together 1 giant TBL each of brown sugar and butter spread/butter with 2-4 giant TBLs of flour. Mixture should be crumbly but not too dry. Season with salt and cinnamon. Crumble mixture on top.
Bake at 350 degrees until crumble topping is golden brown, about 10-15 minutes.
Are you kidding me? You still have more figs??? Okay get a pot, the figs and some sugar.
Simmer this with water until a syrupy caramel has formed. You just made some delicious candied figs in syrup. Put that goodness in a jar and refrigerate for up to 2 weeks.
What should you do with it? How about on toast with ricotta cheese? Or serve as part of a cheese platter? You could try this with a piece of roasted meat possibly… the possibilities are endless! Enjoy :c)
Not convinced you should make this? I’ll get closer for you…..
Thank you fig sharing friend :c)