To make this rustic galette, the outer edge of a dough round is folded over the fruit and then loosely pleated. To form the pleats, using both hands, lift the edge of the dough up and over the fruit and then fold it underneath itself every 1 to 2 inches until the entire edge is a series of loose folds. Work the dough quickly with cold hands. If you linger, the heat from your fingers will melt the butter in the dough, resulting in a tougher crust. To cool your hands before you begin, run them under very cold water and then dry them well.
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