One of my neighbors happened to give me two great big bags of figs. Yes, lucky me! They were ripe and right off the tree so I couldn’t resist to just eat about five right away. Take a look at these beautiful fruits.
I then decided to make a nice salad with romaine lettuce, sliced figs, crumbled blue cheese and a cranberry vinagrette dressing. I cheated and used Trader Joe’s brand but it was a fabulous salad.
Then it was time for dessert. I went with a pear and fig galette. It sounds so complicated but was so easy to make. I just rolled out some pie crust, layed down the filling , tucked the sides over, brushed the dough with egg wash and baked. Here is is half way through the process.
When I say I rolled pie crust, I literally rolled it right out of the Pillsbury box. Sad to admit, but I can’t make pie crust. I am sure I have mentioned this cooking weakness before. If anyone would like to give me some pie crust making tips, I will gladly take them. Or you can come to my house and give me pie lessons. I will gladly repay you by making you dinner.
Or I can give you a fig tip. Did you know you can freeze figs? As long as they are not bruised, place them on a cookie sheet in the freezer. Once they are frozen, store them in plastic freezer bags. Defrost them and they will be ripe and ready to eat. Enjoy!
Pear and Fig Galette
1 premade pie crust (or home made crust)
2 pears, cored and thinly sliced
1/4 cup sugar
1/2 tsp cinnamon
8 to 10 figs, sliced
1 egg, beaten
2 TBS turbinado sugar (you can substitute regular sugar if necessary)
Preheat oven to 400 degrees. Cover a large cookie sheet with parchment paper. Lay the pie crust on the cookie sheet in a large circle. Mix together the pears, sugar and cinnamon. Spread the pears in the middle of the crust leaving a 2 inch border. Top the pears with the figs. Sprinkle the figs with the Turbinado sugar. Fold the sides of the crust over and brush the dough with the egg wash. Bake the galette for 30 to 40 minutes or until crust is golden and fruit is cooked. Cool slightly before serving.