Fig and Almond Galette

Ingredients

All-purpose flour

1 1/2 cups

Granulated sugar

2 tablespoons

Salt

1/4 teaspoon

Unsalted butter

6 tablespoons, cold and cubed

Ice water

3-4 tablespoons

Almond flour

1/2 cup

Powdered sugar

1/4 cup

Fresh figs

12-15, sliced

Egg

1, beaten (for egg wash)

Sliced almonds

1/4 cup, for topping

Instructions

1. In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
2. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
6. In a small bowl, mix together the almond flour and powdered sugar. Sprinkle this mixture evenly over the center of the dough, leaving a border of about 2 inches.
7. Arrange the sliced figs on top of the almond mixture, artfully overlapping them if desired.
8. Fold the edges of the dough over the filling, pleating as necessary to create a rustic border.
9. Brush the edges of the dough with the beaten egg wash and sprinkle the sliced almonds on top for added crunch.
10. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the figs are tender.
11. Remove from the oven and let cool for a few minutes before serving. This galette is delicious warm or at room temperature.