Fig Galette

Hello Dear Friends,

FIG As I approach the end of my time, I try to fill myself with figs by preparing as many different flavors as I can :) If you're thinking of making something with figs, you'd better hurry because while they look good on the outside, they have already started to deteriorate…

as a matter of fact cake It's a recipe that I've been thinking about preparing for a long time, when you think of something from time to time, you say, OK, I'll do it for sure, then you say what am I going to do, or something like that :)

When I saw the sunflower seeds in the Tuesday market yesterday, I suddenly came home with the sunflower seeds I bought, saying that I will make this scale today, friend. If you ask what the sunflower seeds and tartness have to do with it, it is enough to first look at the photograph of the tart and then the photograph of the sunflower seed flowers. How much do they resemble each other?

GaletteIts history goes back to the Neootic Age, when cereals were spread and cooked on hot stones. Galette In other words, the rusk comes from the pancake, pancake type pastry that has been cooked since then. There are even varieties made with potatoes. I've seen lately galettes you know tart It is prepared as a sweet or salty dough. Desserts are usually served with whipped cream or ice cream.

Tart but those who want to tart It is a stylish and delicious alternative for those who do not have a mold. I cooked it just before I left for the evening meeting. It covered the house with such a nice smell that I literally forced myself to go outside. It wouldn't be a lie if I said that when I got home at night, my wife and I ate a lot :)

Now let's come to some important points, as I mentioned before, it is very important that the material you will use while making tarts is cold and rested in the refrigerator. This keeps the tart crispy.

The second important point is not to knead too much… Finally, the dough you prepared tart Although it looks like dough, it is very delicate and disperses very easily even after cooking. It is a little difficult to serve because of the syrup and weight of the figs. But don't add more flour or water to make the dough thicker because it tastes better when it's thin and brittle.

Love…

Ingredients for Fig Galette Recipe

• 2 water glass flour
• 1 pieces of eggs
• 100 g cold butter
• 1 tablespoons of cold water
• 6 tablespoons of granulated sugar
• salt with the tip of 1 teaspoon
• 8-10 large figs

For the above:

• Cinnamon granulated sugar

How to Make Fig Galette Recipe?

1. Take the flour, diced cold butter, granulated sugar and salt into the mixer and mix at low speed until it becomes like sand.
2. Add 1 egg and 1 tablespoon of water to the mixture and mix it first on low and then on medium speed until all the eggs are mixed into the dough.
3. Take the dough on the counter and knead it lightly in your hand, collect it, form it into a square and stretch it. Rest in the refrigerator for 30 minutes.
4. While the dough is resting, divide the figs into 4-6 pieces according to their size and set aside.
5. Put your rested dough on the greaseproof paper that you cut in the size of a baking tray. If the soup has hardened, soften it by tapping it very lightly with a rolling pin.
6. Carefully unroll the dough to 1-1,5 cm thickness without tearing or breaking it and place it on a baking tray with greaseproof paper.
7. Take the figs in the middle of the dough and spread them until 3 fingers are left on the edges of the dough.
8. Sprinkle cinnamon powder sugar on all dough and figs.
9. Bake in a preheated oven at 180 degrees for 30 minutes (till the edges are browned and the syrup of the figs flows into the tart).
10. Take the baked tart from the oven with oiled paper. Slice and serve when cool.