MANGIA BENE PASTA

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FIG CRUNCH GALETTE

(Serves 6)

Crust:

1-1/4 cups flour

1/2 tsp. salt

1 TB. sugar

4 TB. butter

4 TB. Crisco

Ice water

Crunch topping:

1/3  cup flour

1/3  cup brown sugar

1/4  cup old-fashioned oatmeal

3 TB.  butter, melted

Cuisinart 40-oz. Duet Blender/Food Processor, White

Fig filling:

12-14 ounces fresh figs

1/4 cup sugar

1 heaping TB. flour

1/2 tsp. cinnamon

Beechwood Rolling Pin

Zest of one lemon

Dash of salt

3 TB. apricot preserves

1 egg yolk, beaten with 1 tsp. water

Optional: Serve with a scoop of ice cream or a spoonful of sweetened whipped cream

In food processor, combine flour, salt, and sugar.

Pulse in butter and Crisco until mixture looks like cornmeal.

Add just enough water until dough starts to come together.

Flatten into a disk, wrap, and refrigerate about 30 minutes.

Prepare the crunch topping by combining all the ingredients. Set aside.

Cut the stem end off and cut each fig into quarters.

In a large bowl, combine the flour, sugar, cinnamon, lemon zest, and salt.

Add cut figs and toss to coat.

Preheat oven to 375-degrees F.

On a lightly floured piece of parchment, roll the dough into a 12-inch circle.

Leaving a 3-inch border, spread the apricot preserves over the center.

Place 3/4 of the crunch topping over, still leaving the border.

Starting at the outer edge, working toward the center, lay the figs in circles.

Sprinkle with remaining crunchy topping.

Using the parchment to help, fold the dough over the figs.

Carefully slide the paper with galette onto a baking pan.

Silk Rose Cake Plate

Brush the exposed dough with egg mixture.

Bake for 35 minutes.

Remove from oven and cover dough with foil to prevent burning.

Return to oven and bake 15 minutes longer.

When cool, transfer galette with parchment to a serving dish.

If desired, top each serving with a dollop of whipped cream.

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