Cake

Vegan Fig Galette

October  8, 2018
Photo by Alexandra Richards
Author Notes

A rustic tart is ultimate Fall comfort. —Alexandra Richards

  • Prep time 2 hours 15 minutes
  • Cook time 45 minutes
  • Serves 6-8
Ingredients
  • Dough
  • 3 2/3 cups All purpose flour
  • 1 cup Sugar
  • 1 1/2 cups Mikyos vegan butter
  • Filling and Assembly
  • 1 pound Fresh figs with stems cut off
  • 1 1/2 cups Brown Sugar
  • 1 teaspoon Orange zest
  • 3 tablespoons Orange juice
  • 1/2 teaspoon Instant tapioca
  • 1/2 Vanilla bean, split length wise
  • 1/2 cup Dedicated coconut (unsweetened) optional
  • 2 tablespoons Raw sugar
In This Recipe
Directions
  1. Dough: Pulse flour, sugar, and salt in a good processor. Add vegan butter and pulse until the misfire resembles coarse meal (no large clumps of butter should remain). Pulse until dough comes together.
  2. flatten the dough into a disk like shape. Wrap tightly with plastic and refrigerate for at least 2 hours.
  3. Filling and Assembly: Preheat oven to 350 degrees Fahrenheit. Place the stemless figs in a good processor and process till it’s minced (no large pieces should remain).
  4. Roll out dough on a lightly floured surface until about 1/8 inch thick and place on parchment paper.
  5. Bake galette, toasting half way through, until crust is a deep golden brown, 30-40 minutes. Run a large offset spatula between tart and paper to release tart. Let cool on baking sheet before slicing. Serve with ice cream if desired.

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