• Najwa Kronfel

Fig Galette + A New Video

It is finally fig season. I get really excited because I truly love figs and with my generous tree, I get to really experiment and make lots of treats. I already photographed a few recipes and I will be sharing them with you sooner than later, I promise. 

This fig galette was the first recipe I made from the first figs I collected from our tree. This elegant free-form tart, has a really flaky crust and it’s the crust I use for most of my tarts and pies recipes, both savory and sweet. The only thing I adjust is the sugar/salt content, depending on the recipe.

This recipe comes with a bonus video :). I can not begin to tell you how much I am loving this video making situation. It’s not easy and I am still struggling with some things like lighting. It’s definitely harder to set up lighting for a video than it is for a photograph, specially using natural light only. When I made this video, it was more of an experiment and I honestly didn’t think I would have something nice to show you. I was really excited to see it come together, I was thinking, “damn, it’s not perfect… but it’s perfect!!” Do you know what I mean? Just watch the video and you will understand me better! I appreciate your comments and if you have any tips on on how can I improve the lighting, please fill me in! 


For the crust, find the recipe HERE

For the Filling:

16 oz figs, tips cut off and quartered

3 tablespoon sugar

Line a baking sheet with parchment paper, set aside.

In a mixing bowl, mix together the figs and sugar. Divide the tart crust in half and roll out each half. Equally divide the filling into the rolled out dough, leaving about a 2-inch border along the edges. Fold the outer edge of the dough in toward the center. Place the galette in the prepared baking sheet and wrap them with plastic wrap. Place the galettes in the fridge for half an hour before baking. When ready to bake, brush the galettes with egg wash and sprinkle with muscovado sugar. Bake them in a preheated oven (375˚F) for 35 minutes or until golden brown. Serve with ice cream or whipped cream.

Click HERE to watch my last video

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