Pip's Plate

At our last book club meeting for Petal Pushers (which I didn’t read after hearing is was just so-so), we had brunch at one of the women’s houses. I brought dessert this time. Again, it was another episode of “I have so much <blank> from my CSA…what can I make with it?”

I found some inspiration from epicurious.com for their Fig and Raspberry Galette recipe, but I didn’t want to make the crust (short on time and poor reviews) so I ran over to the store and purchased some frozen puff pastry.

I have to leave for book club in an hour. And I had just bought frozen puff pastry. I had no idea what I was doing, but I figured I make something work. Turns out…the how-to-thaw-frozen-puff-pastry on the back of the package works! WHY have I never tried this before? Essentially lay it out on the counter for 40 minutes.

I also didn’t want to make one giant galette, so instead I pulled out my Donna Hay cookbook (remembering seeing a galette recipe in there) and worked some magic into individual servings…

Fig and Raspberry Galette

serves: 12

time: 1 hour 30 min (includes puff pastry thawing time…exclude 40 minutes if it’s already thawed)

Ingredients

1 pound fresh ripe figs (about 10), sliced

4 T sugar, divided

3/4 cup fresh raspberries

1 large egg yolk beaten to blen with 1 t water (for glaze)

1 sheet puff pastry

Directions

Preheat oven to 350 degrees.

Slice figs and place in a bowl with 2T sugar. Toss together and let sit. Toss raspberries in another bowl with remaining 1 T sugar.

Roll out puff pastry to approximately 14 x 10 inches. Using a pizza cutter, cut into 12 even rectangles. Place on a jelly roll pan evenly spread out.

Put 4 slices of figs on each of the puff pastry pieces, leaving about 1/2 – 1 inch edge. Top with raspberries. Using a pastry brush (or your finger if you don’t have a pastry brush), brush the edges of the puff pastry. Sprinkle the remaining 1 T sugar on the edges.

Bake for 25-30 minutes or until the puff pastry is browned and the filling is bubbling.

ALTERNATIVE: I haven’t tried this, but I think soaking the raspberries in balsamic vinegar and honey instead of the sugar would give this some depth of flavor. Try soaking raspberries in 1 T balsamic vinegar and 1/2 T honey.