Bake This: Fig Galette with Chantilly Cream

For some, pumpkin pie is a highlight of the holiday table, an anticipated seasonal treat. For others (such as myself), pumpkin pie is a tradition that could just as soon disappear forever.

Regardless of which camp you fall into, introducing a new dessert to the Thanksgiving table is never a bad idea—especially when it’s this elegant fig galette from Highlands Ranch-based blogger and co-author of the Muy Bueno Cookbook, Yvette Marquez-Sharpnack.

Marquez-Sharpnack developed the recipe while visiting independent Honeysuckle White Turkey farmers D.H. and Karen Martin in Texas. There, Marquez-Sharpnack was inspired by a 200-year-old fig tree laden with ripe fruit. She turned to the rustic, free-form pie known as the galette as a way to showcase those figs. “My grandma always used to make galettes with leftover pie dough scraps,” she says.

Fresh figs can be tricky to track down in Colorado this time of year, but don’t fret: “Any seasonal fruit will work,” Marquez-Sharpnack says. “Pears or apples would be perfect here, too.”

---

(6 to 8 servings)

For the pastry:

1 cup all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons sugar

1/3 cup all-vegetable shortening

3 to 5 tablespoons warm water

For the topping:

¼ cup homemade or store-bought fig or apricot preserves

1 1/2 pounds ripe figs, stemmed and sliced lengthwise (can substitute figs with sliced apples, pears, or any fruit of your choice)

¼ cup evaporated milk

2 tablespoons honey

1/2 teaspoon ground cinnamon

1 tablespoon raw sugar

Preheat oven to 400°.

In a bowl, combine all of the dry ingredients for the pastry. Add the shortening and combine until you have the consistency of small crumbs, then mix in the water.

Place the dough on a lightly floured parchment sheet, roll out the pastry to a 12″ x 14″ circle, and transfer to a large rimmed baking sheet.

Spread the preserves on the rolled out dough, leaving a 2-inch border around the edges. Decoratively arrange the fig slices on top of the preserves.

Fold the pastry edge up and over the figs, pleating as you go.

Brush the evaporated milk onto the crust. Drizzle with the honey and sprinkle the cinnamon over the figs. Dust raw sugar over the dough and figs.

Bake the galette for 40 to 45 minutes, until the pastry is nicely browned and crisp and the fruit is tender. Serve warm or at room temperature with a dollop of Chantilly cream.

For the Chantilly cream:

1 cup heavy cream

1/2 tablespoon pure vanilla extract

1 tablespoon granulated sugar

Place the cream, vanilla, and sugar in the bowl of an electric mixer and beat until soft peaks begin to form. Cover and refrigerate until ready to serve.