J'aime la galette... avec du beurre dedans!

Finished my first week of classes!


I would bore you with the details, but I'm super worn out.
I'll let this do the talking for me!




Fig Galette with Mascarpone Cream

Makes two 8 inch galettes

Crust:
1 1/2 cup brown rice flour
1/4 cup almond meal
1/2 cup potato starch
2/3 cup tapioca flour
1/4 cup sweet rice flour
2 teaspoons xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon salt
9 tablespoons of butter
1 large egg
6 to 8 tablespoons ice-cold water

Approximately 15 medium sized black mission figs
2 teaspoons heavy cream

Cream:
1/4 cup mascarpone cheese
1/4 cup nonfat greek yogurt
2 tablespoons honey
1 teaspoon lemon zest

Everyone develops their own way of making a pie crust. If you have, do your thing. If you're still working on it, this is how I make them:

1. Place a stick of butter in the freezer

2. Whisk together the brown rice flour, almond meal, tapioca flour, potato starch, and sweet rice flour. Once combined, thoroughly whisk in xanthan gum, guar gum, and salt.

3. Cut the butter into 10 small pieces and add to dry ingredients. With a pastry cutter or your hands, mix until the chunks of butter are no bigger than pea-sized. It is important to move quickly during this step because you want the butter to remain cold.

4. Combine the egg with about 3 tablespoons of icy water. Gradually mix in using a rubber spatula, and then continue to add ice water until the dough holds together but isn't sticky.

5. Pat into a disk and cover with plastic wrap. Place in the freezer while you prepare the fruit.

Quarter the figs and set aside.

Preheat the oven to 325 degrees

Once the dough has chilled for at least 15 minutes, place it on a piece of parchment paper dusted with brown rice flour. Lay another piece of parchment paper on top of the dough and use a rolling pin to roll out the dough in a circular shape until it is thin but can still be worked with without breaking.

Once rolled out, transfer the dough from the paper to an ungreased baking sheet. Brush the surface of the dough with heavy cream using a pastry brush. Arrange the sliced figs in the center, leaving a space of three inches from the edge.

Fold the outer edge of the crust over the fruit, pleating the dough, starting in one place and working your way around the galette.

Brush the edges of the galette with heavy cream and place in the oven. Bake for 40-50 minutes, or until the crust is golden brown.


For the mascarpone cream, combine all ingredients in a small bowl.

Allow the galette to reach room temperature. Spoon cream on top and enjoy!