I never seem to want certain things until it's absolutely impossible to find anyone who has them. Take figs. Ever since Carmel bought them at her market way over in Franklin, TN, I've found it impossible to stop thinking about figs. I am craving fig bars. Figs have become the subject of water-color sketches and the item I end up ordering when out for brunch (looking at you, fig & honey sourdough croissant from Virginia Beach's Commune.). Even Mindy Kaling tweeted an article from the New Yorker which, while deeply disturbing, did not serve to dissuade me from my hunger. Yet a trip to the grocery store and an early Saturday trip to the local farmers market brought no luck in my fig-craving department. When I did manage to find a locally-harvest, locally-prepared fig jam, however, my rage slightly abated. On the way home from the market (between trying to memorize the entirety of Lafeyette's rap in “Guns & Ships”) my vision for fig-jam thumbprint cookies morphed into an adventurous and flavor-charged idea for an autumnal galette. I rolled up to the house, cleaned my kitchen, and brought the idea to life.
The best part about a galette is that it's supposed to look absolutely primitive. Mr. Bingley with his opinion about country manners would likely find the lack of finesse in a proper galette charming as well. It's a working man's pie. It's a beautiful, rough-shod thing. But it can taste like a Rembrandt and that's the whole beauty of such a rustic presentation.
Savory Butternut & Fig Galette
1 recipe galette dough (recipe follows)
1 small butternut squash
1 tablespoon butter
Olive oil for drizzling
Salt & pepper
1 bunch green onions
Red onion slices
¼ cup fig preserves
3 slices good-quality bacon, cooked hard and broken into bits, reserve drippings.
- Prepare butternut squash by roasting: half and scoop out pulp. Drop butter into hollows, drizzle squash with olive oil and season with salt and pepper. Bake at 350 degrees F. for 40 minutes or until tender. Cool slightly, then remove skin and cube. While baking, prep bacon and other toppings.
- Roll out galette dough on floured cutting board. Remove to parchment paper-covered baking sheet or stoneware pan.
- Spread fig preserves into center of dough, leaving 2” perimeter around edges. Top with cubed butternut squash, both varieties of onions, and bacon pieces. Fold the edges of the galette dough into the center, letting it pleat itself casually.
- Brush the edges of the galette with reserved bacon drippings, then bake in a 400 degree oven for 20-25 minutes until edges are golden brown. Serve warm.
3 Tablespoons plain yogurt
1/3 cup ice water
1 cup all purpose flour
1 teaspoon cane sugar
½ teaspoon sea salt
7 Tablespoons cold butter, cut into small bits
- Combine ice water and yogurt in a small bowl. Set aside
- Combine dry ingredients. Work butter chunks into flour with light fingertips, careful not to overwork.
- Drizzle yogurt mixture by the tablespoon into dough and draw crumbs together with fingertips until a soft dough forms. Wrap in plastic wrap and chill two hours or freeze up to one month.