It requires controlling any emotions that would come in between a perfect baking session.
I proceeded to make the crust, chilling it, floured the dough board and roll it all out. At this stage, I was so busy admiring the crust, studded with crumbed butter all over — so I went ahead to spoon on some nutty crumble and arranging fresh figs all over it.
Without realizing any mistake, I proceeded with folding the edge. Once it was all done, I took a step back to admire my crust folding skills. It was a beautiful galette that was praise-worthy.
And then, I gasped! After what seems like I’ve sweated buckets, I gathered some courage to lift the galette off the dough board in order to place it on a baking sheet.
You’d think it’s just as easy as A-B-C.
The crust fell apart, figs wasn’t in concentric circles and the crumble basically crumbled all over the place.
The recipe and directions are so simple, but a small mistake can be catastrophic. Make sure you remember to place the rolled out crust onto a baking sheet first before proceeding to the next step.
Never ever mess with galette, especially when its not meant to be.
- 14 fresh figs, halved
- 2 tbsp orange marmalade
- 1 small vanilla bean or 1 tsp extract
- 1 cup whole wheat pastry flour
- 1/2 cup almond meal
- 1/2 tsp salt
- 2 tbsp sugar
- 6 tbsp cold butter, cubed
- 1/3 cup icy cold water
- 1/4 cup pistachios, coarsely ground
- 1/4 cup almond meal
- 2 tbsp whole wheat pastry flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1/2 tsp cardamom powder
- 2 tbsp cold butter, cubed
- Sift whole wheat pastry flour, almond meal, salt and sugar into a food processor.
- Add cubed cold butter and gently pulse until flour resembles course crumbs. Do not over-pulse.
- Gradually add icy cold water and pulse until dough comes together into a ball.
- Lightly knead dough to form a rectangular disk, cover with a cling-wrap and chill dough to rest for 30 minutes.
- In a bowl, add halved figs, orange marmalade and scraped caviar from vanilla bean. Gently stir and set aside.
- In another bowl, add all the ingredients for crumble. Using a pastry cutter, cut the butter to form crumble. Set it aside.
- Preheat oven to 375F.
- Remove dough from the refrigerator. Lightly flour dough board and rolling pin. Roll out crust to desired thickness. Transfer rolled out dough onto a parchment lined baking sheet.
- Generously spoon nutty crumble onto the centre of rolled out dough. Arrange halved figs atop and brush on some leftover marmalade-vanilla concoction.
- Gently lift the edge of dough and gather to form a rustic crust.
- Place baking sheet onto the lower rack of preheated oven and bake for 40 minutes or until crust is browned.
Since I did not reveal what happened after the galette fell apart, I’ll let you do the guessing. What do you think happened afterwards? Did I redo it all over again? Or salvaged the crumbled galette? Is there another logical scenario?
I would rather be in your place right now, playing the guessing game 🙂