One of my favorite things about DC so far is living across the street from Eastern Market. I like being able to go in and buy a few slices of bacon, or a loaf of bread, or a peach turnover whenever I need it. What I really love, though, is the farmers and flea market every Saturday and Sunday.
The fruit and vegetables are piled high in glorious colorful heaps. There are peaches, plums, apples, peppers, big bunches of herbs and my new obsession, Asian pears. They’re crisp, juicy, flavorful and taste great on salads.
Another juicy gem I found last weekend was a basket of figs. I am not very familiar with fresh figs, but they were such a pretty, plump purple color that I was unable to resist buying them. I brought them home and knew the only thing I wanted to make with them was a galette. I’ve seen a number of other blog posts about them – some savory, some with reduced balsamic vinegar – so I needed to come up with my own little twist.
And honey and almonds.
This free form tart was fun to make and came out very tasty. Since I was winging it a little with this recipe I had to keep adding more sugar to the top after it was baked and pop it back in the oven for a bit. The figs needed more sugar than I thought they would to bring out their flavor. The amount I list is an approximation, so if you end up making your own I would use your judgment based on how sweet the figs you get are and how sweet you like your desserts.
OH wait, the crust. Let me just talk about that for a sec. It was hands down the best pie crust I have ever made. Simply Recipes has really come through with deliciousness lately. Besides being easy, it was flaky, buttery, golden and so so tasty. With a crust like that, you can really use whatever fruit, cheese and nut combo you like. Instead of cheese, you could use a fruit preserve as the base for your galette.
I made two 7-8 inch galettes so I could take one to some friends. You could easily make one bigger one.
Fig Marscapone Galette
1 (9 in) pie crust, divided in half and chilled
1 pint of figs, gently washed, dried and quartered
4 oz marscapone cheese
2 tablespoons honey
pinch of salt
1/3 cup sliced almonds, toasted, cooled, and divided into two piles
3-5 tablespoons sugar (I really lost track of how much I was sprinkling on. I would say it was a generous layer of sugar on the figs.)
1) Mix marscapone, honey and salt in a small bowl. Keep in fridge until ready to use.
2) Roll crust out on a lightly floured surface into a 10-in circle. Spread 1/2 of marscapone mixture on crust leaving a 1 1/2 inch border. Sprinkle some almonds from one of the piles on the cheese. Arrange 1/2 of figs in a circular pattern and sprinkle the rest of the almonds from the pile on top of them. Sprinkle sugar on. Fold crust over fruit making pleats as you move around.
3) Place tart on a parchment paper or silicon lined baking sheet.
4) Repeat steps with second tart.
5) Bake tarts at 375° for 45-55 minutes until crust is golden and fruit is bubbling. (My oven doesn’t have any numbers on the knob so I am still figuring it out. This temperature and time is based on the Simply Recipes galette. Mine cooked for about an hour at who knows what temperature.)
You can serve this with a dollop of marscapone drizzled with honey, or ice cream, or with yogurt for breakfast.