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Friday, September 9, 2016

Rustic Fig and Ricotta Galette

Inspiration:  Fresh figs given to me by some of my Italian friends

Don't really have a story for this recipe but I really do love fresh figs.  I thought combining them with a ricotta filling would create a really wonderful, Italian inspired desert.  This combination turned out to be really good and the pie was beautiful.  I will definitely make this again and think it would make a great desert served alongside a beautiful cheese platter. 

Check out the recipe for the shortcrust pastry here.

For the Galette filling:

  • 20 small black figs, washed, stem removed and cut into quarters
  • 1 cup (250ml) of fresh, smooth ricotta
  • 1T (15 ml) of vanilla paste
  • 1 egg
  • 3T (45ml) of sugar
  • zest of one lemon
  • 1 egg beaten with 1t of cream for the egg wash
  • shelled, unsalted pistachios, finely chopped
  • extra sugar for sprinkling on the crust before baking
Preheat the oven to 375°F (190°C). 

In a medium bowl, combine the ricotta (1 cup - 250ml), the vanilla paste (1T - 15ml), the sugar (3T - 45ml), the egg and the lemon zest.  

Place the rolled out pastry in a shallow pie dish and pour the ricotta filling into the centre, spreading it out evenly - leaving a 2 inch border (5cm).   

Begin to place the wedges of figs on the outer edge and work your way into the centre.

Bring the edges of the pie crust toward the centre, pinching every inch to make a pleat.  Sprinkle the fig filling with chopped pistachios.  Brush with the egg wash and sprinkle with the sugar.

Bake for 25 minutes in the bottom section of the oven.  Allow to cool and enjoy. 

Best when eaten fresh on the same day but can be kept covered in the fridge for 2 days.

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