My Current Figsation

I'll admit, it took me far to long to come up with that incredibly lame title.  Sure there are about a bazilion ways this currently unemployed former nursing student could spend her days but thinking up lame blog titles is so much fun I couldn't resist.

Since moving to Pennsylvania the dwindling days of summer fill my mind with one thing, figs.  Sadly, the steel state is not known for fig growing and they can be very difficult to find. Yesterday as I was strolling through the produce section I stumbled upon a few figs hidden between the grapes and fruit platters.  There were only a few containers and the first two I picked up contained moldy rotten figs.  Luckily the third or fourth container had a somewhat better selection so I snagged it immediately dreaming of what I would make with my fig find!

I pulled out my favorite baking book and found a recipe for a free form fruit galette.  It didn't call for figs, so I made some adaptations. 

Of course it all began with figs.  I think they are one of the most beautiful fruits, and they are so delicious with just a drizzle of honey that I almost decided to just eat them all this way.

In the end I made the galette, and it was equally delicious although no one else in the house thinks so. I guess they aren't fig fans.

Basic Pastry Recipe 
from "Home Baking: The Artful Mix of Flour and Tradition Around the World"


1& 1/2 cups all-purpose flour sifted
1/cup sugar
1/4 tsp salt
1 & 1/2 sticks of cold un-salted butter cut into cubes
1/4 cup ice cold water



Place flour, sugar, and salt in a bowl.  Add butter and cut into flour mixture with pastry cutter until mixture is pea size.  Add cold water two tablespoons at a time just until pastry comes together.  Roll dough into a ball, place in plastic bag and refrigerate for 30 minutes.

Fig Filling

1 pound fresh figs each cut into six wedges
5 tablespoons of honey
pinch of salt
2 tablespoons lemon juice

Mix ingredients and set aside.


Roll out the dough to 1/4 inch thickness.  Fill with fig mixture leaving 1/2 inch of dough on all sides.  Fold the dough up over the filling.  Bake in 375 degree oven for 25 minutes or until crust is golden brown and fig filling is bubbling.

I chose to drizzle a little extra honey over the entire thing once it was finished.  It was oh so yummy!