Panelope's Pastries #62

Fig Galette

Ingredients

seven ounces unbleached all-purpose flour
four and half tablespoons almond meal
two tablespoons sugar
quarter teaspoon salt
seven tablespoons cold unsalted butter
three tablespoons canola oil
three tablespoons ice water
one pound fresh Black Mission
two teaspoons lemon juice
one tablespoon sliced almonds

Instructions:

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Put flour, almond meal, one tablespoon sugar, and salt in a food processor; pulse to mix. Scatter butter into processor; pulse till mixture resembles coarse meal. Drizzle in oil; pulse to blend. Put ice water; pulse just till mixed. Turn mixture out onto a sheet of plastic wrap; pat into a disk. Cover in plastic wrap; refrigerate one hour.

Uncover dough. Roll dough on plastic wrap into a 12-inch circle. Arrange dough on a baking sheet lined with parchment paper. Spoon figs onto dough, leaving a two-inch border. Flip edges of dough over filling to partially cover. Bake at 400° for thirty-five minutes or till fruit juices bubble and crust is browned. Eliminate from oven; sprinkle with almonds. Slice into ten wedges.

Yummy!
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