Fig, Pear, and Brie Galette

My Fig, Pear, and Brie Galette adven­ture started with a half-​eaten blue­berry cake, qui­etly incu­bat­ing under a tea towel for a week. Until the lit­tle bug­gers started fly­ing out every­where. Next thing I know, I’m run­ning to the back lane, cake, con­tainer and all, feel­ing ter­ri­ble for throw­ing out my mom’s cake pan, but unable to lift the towel and face the hor­ror under­neath. As care­ful as I was, some fruit flies remained at large, look­ing for their next vic­tim. It was obvi­ous that the 5 kilo bag of pears I bought last week needed res­cue. Enter the galette.

3 bestest friends — figs, pears and gooey melted brie. Take that, fruit flies.

Fig, Pear, and Brie Galette

The figs I used here are the Kadota vari­ety — golden-​green, stock­ier type. They’re notice­ably less sweet than the pur­ple Mis­sion figs and have slightly thicker skin. Still won­der­ful — just a dif­fer­ent char­ac­ter, that’s all.

Fig, Pear, and Brie Galette

If I had a small bak­ing shop, I’d make this galette all the time. So pretty and eeeasy — no food proces­sor needed. Here are some of my other ideas for fillings:

straw­ber­ries + blue­ber­ries + toasted wal­nuts
apples + cin­na­mon, obvi­ously
nec­tarines + whole roasted almonds + honey
savory galette — skip the sugar and fill with sweet cherry toma­toes, basil and mozarella (galette-​pizza!)

Yummy.

Fig, Pear, and Brie Galette
Author:
Recipe type: Sweet and Savory Baking
Cui­sine: Cana­dian
Ingre­di­ents
  • Dough
  • 2 cups all-​purpose flour
  • ¼ cup white sugar
  • 1 tsp bak­ing powder
  • ¼ tsp salt
  • 8 Tbsp cold unsalted but­ter, sliced into chunks (I also used cold reduced-​fat mar­garine, with great results)
  • 1 egg + 1 egg white
  • Fill­ing
  • 3 Kadota figs, sliced into 4 seg­ments and fur­ther sliced in half
  • 3 pears, peeled and sliced into 1 inch cubes
  • ¼ cup brown sugar
  • pinch of cinnamon
  • about 125g brie cheese, sliced, or to taste (you can never have too much cheese)
  • Pow­dered sugar for dusting
Instruc­tions
  1. Pre­heat the oven to 375F and but­ter a medium cookie sheet.
  2. Pre­pare the fruit and place in a bowl with the brown sugar. Mix with your hands to com­bine. Set aside.
  3. In a sec­ond bowl, mix the flour, sugar, bak­ing pow­der and salt, and stir well to com­bine. Add the cold but­ter, or mar­garine if using, and rub into the flour mix­ture with your fin­gers until the con­sis­tency is sandy. Add the eggs and com­bine until a dough forms (it should come together very quickly).
  4. On a lightly floured sur­face, knead the dough a few times to form a soft ball. Using a rolling pin, flat­ten into a 13 inch cir­cle, dust­ing with flour if needed so it doesn’t stick.
  5. Place the fruit mix­ture in the mid­dle, leav­ing about 3 inches from the edge of the dough. Top with brie and cin­na­mon. Fold over the dough, lightly press­ing in the creases.
  6. Place in the oven and bake for 40 – 45 mins, until the crust is browned and the fill­ing bubbly.
  7. Cut into wedges and serve warm, dusted with pow­dered sugar.

Comments

  1. Stephanie says:

    Hi I love this recipe. I can’t wait to make it. How do you feel about me using the sweeter fig

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