fig galette
Prep time: 
Cook time: 
Total time: 
Serves: 1 galette
 
Ingredients
  • ¼ cup (35 grams) sorghum flour
  • 1 cup (120 grams) gluten-free flour blend, such as Bob's Red Mill
  • 1 tablespoon granulated sugar
  • ½ teaspoon xanthan gum
  • 6 tablespoons unsalted butter
  • 1 whole egg
  • 2 teaspoons vinegar or lemon juice, I used apple cider vinegar
  • 2-3 tablespoons ice cold water
  • 4 oz whipped marscapone cheese (recipe below)
  • 2 pints fresh figs, quartered lengthwise
  • 2 tablespoons honey
  • juice and zest of ½ a lemon
  • 1 teaspoon vanilla bean paste or ½ a vanilla bean, scraped
Instructions
  1. Whisk together the flours, xanthan gum, and salt. With your fingers (my prefered method), a pastry blender or two knives, work the butter into the flour until it is the texture of cornmeal with a few pea-sized pieces left.
  2. Whisk the egg and lemon juice or vinegar together until foamy, then add to the flour mixture and stir with a wooden spoon until the dough comes together, adding a tablespoon or two of cold water as needed. Shape into a ball, wrap in plastic wrap, and chill for one hour or up to overnight.
  3. Allow the dough to rest at room temperature for 10-15 minutes before rolling.
  4. Preheat oven to 400 degrees Fahrenheit.
  5. While the dough rests and the oven preheats, prepare the filling. Making whipped mascarpone is just as easy as it sounds, simply whip the mascarpone (and a tablespoon or two of sugar, if the fruit you choose is especially tart. I loved it plain with the figs.) until it is smooth and spreadable.
  6. In a small bowl, mix the honey, lemon juice, zest and vanilla bean paste together and set aside. Roll out the dough into a rough circle (about 12 inches round) between sheets of plastic wrap, then gently peel back the top layer of plastic wrap and invert onto a lined baking sheet, removing the other sheet of plastic wrap. Spread with whipped marscapone, leaving a 1 inch border, and arrange the figs on top of the marscapone. Drizzle with the honey mixture, then fold the sides of the crust over and bake for 35-45 minutes, until the crust is golden. Serve warm or at room temperature with a generous scoop of cinnamon ice cream.
Recipe by oh honey bakes at https://ohhoneybakes.com/fig-galette-cinnamon-ice-cream/