Step 1 roll out pie dough. Serve warm or at room temperature. Sprinkle sugar over the figs. Place flour almond meal 1 tablespoon sugar and salt in a food processor. Serves 6 to 8.
Pulse until mixture resembles coarse meal. Arrange the quartered figs in a circular pattern again leaving a 2 inch border. Arrange figs in concentric circles on top alternating light and dark figs if using a mixture. In a food processor add the flour sugar salt and pulse to combine. Bake until the crust is golden and the figs are tender when pierced with the tip of a knife about 40 minutes.
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Use parchment to help lift dough edges as you fold dough edges over fruit pleating as necessary. Add sour cream and the ice water and pulse until the dough just barely comes together. Place on a parchment or silicone lined rimmed baking dish. Level with a knife. 7 put the fig galette with the baking paper on an oven tray and bake for 50 55 minutes at 370ºf with heat from above and below until the pastry is golden.
Weigh or lightly spoon flour into a dry measuring cup. Transfer the galette to a wire rack and let cool. Weigh or lightly spoon flour into a dry measuring cup. Use parchment to help lift dough edges as you fold dough edges over fruit pleating as necessary. Add the butter and pulse until the mixture resembles coarse meal.
Transfer the galette to a wire rack and let cool. Pulse until mixture resembles coarse meal. How to make rustic fig galette combine the dough. Step 1 roll out pie dough.
