Gettin' Figgy With It: Galette with Fresh Homegrown Figs

A few weeks ago, I was watching an episode of Netflix’s The Chef Show featuring Jon Favreau and Chef Roy Choi and was inspired by the peach galette they made with Evan Kleiman. I was hungry and ready for my midnight snack two hours ahead of schedule, and I made a mental note to make my first fruity pizza (er…galette) soon.

Fast forward to last week when my mom and I were admiring our blessedly fertile fig tree, I miraculously refrained from eating them all in one sitting and decided to save the harvested figs for a recipe.

Summer-Galette-with-Figs-Halal-Food-Blogger

I found the recipe for a galette at NYT Cooking, and I modified it slightly based on what I had at home (as I always do). Here is my modified version—

The Dough

  • 1 1/3 cups of all-purpose flour

  • 1 tbsp sugar

  • a pinch of salt

  • 1 large egg

  • 1-2 tbsp of heavy cream or milk (might not need it)

  • 1 stick of unsalted butter, cut into little cubes

The Filling

  • 6-7 fat figs

  • 1/4 to 1/3 cup of brown sugar (depending on how sweet you want it)

  • 1 small lemon, juiced (about 2 tbsp of juice)

Recipe

  1. Let’s start with the dough. In a measuring beaker like this one, beat the egg. We want the liquid to be 1/3 cup, so if your egg isn’t at 1/3 cup when beaten, add a tad bit of milk to get it there. Whisk a bit more.

  2. In a large bowl, mix the dry ingredients (flour, sugar, and salt). Add the cold butter cubes and mix it all up, smushing the butter with your thumb and fingers. You still want there to be small chunks of butter, but it should be fully incorporated into the flour mixture.

  3. Pour most of the egg (and cream/milk?) into the flour mixture, but leave a decent amount for brushing over the galette later. Mix it up. It’ll still be chunky and very unlike bread dough.

  4. Sprinkle some flour over a sheet of parchment paper and smack the blob of galette dough onto it. Flatten it into a fat disk/circle and top with another sheet of parchment paper. Let the dough chill for at least 2 hours to relieve its anxiety.

While the dough is chilling…

  1. Rinse your figs and slice them up, not too thin! I accidentally sliced my figs vertically, but you’ll want to slice them horizontally (for bigger, more even circles). Enjoy my diagram example.

  2. Put the fig slices in a small bowl and sprinkle the brown sugar over them. Pour in the lemon juice and mix gently (but thoroughly) with a metal spoon, carefully scraping along the bowl but not mushing the figs.

  3. Pop in the fridge until you’re ready to revisit the dough.

When the dough’s nearly done with therapy…

Galettes are like pies without the top crust, or pizza without the savory. They’re easy to make and fun to customize!

Galettes are like pies without the top crust, or pizza without the savory. They’re easy to make and fun to customize!

  1. Preheat your oven to 375°F.

  2. Take the dough out of the fridge and, with both sheets of parchment paper still attached, begin gently rolling the dough out to a 12” circle. More important than the diameter/roundness is the thickness of the dough. You want to roll out the dough so that it’s 1/4 inch thick throughout the circle.

  3. Transfer to a baking sheet and take off the top layer of parchment paper.

  4. Carefully spoon the fig filling into the center of the rolled-out dough, leaving a 1 1/2 inch border to close up the galette later. Spread the figs out so that they’re in somewhat even layers.

  5. Pleat or pinch the borders toward the center of the galette, kind of like an open dumpling. Like the rest of this recipe, this step doesn’t have to be perfect. Asymmetrical work makes us human!

  6. Brush the pastry crust with the remaining egg mixture. Pop it in the oven for a total of about 25 minutes. Check the galette at the 15 minute mark to see how the crust is progressing. I checked mine every 5 minutes after the 15 minute mark. Take out the galette when the crust is golden brown and the filling is bubbly.

  7. Let it cool a bit before serving. If your filling still looks a bit liquidy, do not fret! It will thicken as it sets (which is why I was fine without the cornstarch in the original recipe).

  8. Enjoy!!!

Fig Galette Halal Dessert Recipes
Summer Fruit Galette with Homegrown Figs

Fancy Eid Vanilla Bean Cupcakes

“I can’t believe Ramadan is almost over!” said every Muslim at the end of every Ramadan.

Naturally, as I say goodbye to my favorite month of the year, I begin thinking about my plans to celebrate Eid. Since high school, I’ve been baking some type of dessert every Eid. The past 2 or 3 years, though, I haven’t. Here’s to changing that!

I’ve got an easy recipe for you all—vanilla bean cupcakes without the headache of getting wimpy imitation vanilla extract. SLO Food Group has ethically sourced vanilla beans and they’re quite affordable! Cheaper than the ones at Sprouts, that’s for sure.

Ingredients

Recipe (serves 6-8)

  1. In a large bowl or a stand mixer, beat the softened butter until it’s “whippy.”

  2. Add half of the sugar and whisk until incorporated. Scrape down the sides of the bowl with a spatula, then add the rest of the sugar.

  3. When completely mixed, add the egg and whisk until you see no more lumps.

  4. Next you will add the dry and wet ingredients alternatively, always starting and ending with the dry ingredients. So in this case, add half of the flour and the baking powder.

  5. Mix, mix, mix! Gently, though, don’t beat too much air into it.

  6. Then add a mixture of the milk, yogurt, and vanilla beans. Mix this slowly so you don’t spatter liquid everywhere!

  7. Add the remaining flour and beat until just incorporated. The batter will be somewhat thick but still sludgy.

  8. Line a cupcake pan with cupcake liners. Using an ice cream scoop (1/4 cup), fill up each liner.

  9. Pop into an oven preheated to 325°F and bake for about 20 minutes. Starting at 16 minutes into the baking, you can start checking the done-ness of the cupcakes by gently stabbing (ha!) the center of one of the cupcakes. If it comes out clean or with dry/moist crumbs (not wet batter), then you’re done! Take them out and let them cool a little bit in the pan before transferring to a cooling rack to pipe. If the toothpick comes out with some wet batter, continue baking for 2 minutes and check again. Repeat until the toothpick comes out clean!

Tips

Vanilla Bean Cupcakes with Gold Leaf Foiling
  • Unlike what I did in my video, I recommend mixing the vanilla beans into the liquid (in this case, milk and yogurt) so that they will more evenly disperse throughout the batter. You don’t want chunks of vanilla bean in your cupcake.

  • Don’t take the cupcakes out of the pan immediately after baking, otherwise you’ll smush them. These cupcakes are quite moist, and you don’t want to ruin their shape while they’re still hot/not quite set.

  • For these vanilla bean cupcakes, I recommend a frosting light in both texture and flavor. I used a simple, very basic buttercream for mine!

  • To really make these cupcakes scream EID, place some flakes of gold foil from SLO Food Group on top!

Easy Crispy Roasted Brussel Sprouts

Growing up, I never did pay any attention to brussel sprouts.

Maybe it’s because they’re acTUALLY CALLED BRUSSELS SPROUTS!! At least I think so. But as I often say, “you do you!”

Crispy Oven-Roasted Brussels Sprouts

Well now that that’s out of the way…

It’s pretty easy to roast brussel sprouts to a perfect crisp in the oven. The sprouts in the photo above might look burnt or too charred for some of you, and that’s okay. I’ve spoken to a few people about brussel sprouts and it seems that most like them a bit charred. If you don’t want them that dark, then simply take them out of the oven sooner than what I explain below!

Recipe

Organic Brussel Sprouts Recipe
  1. Preheat your oven to 350°F.

  2. If your brussel sprouts have brown stems/bases on them (like mine did), cut those stems off. Don’t cut too much off because you want to make sure the sprouts stay in tact. The outermost leaves will likely fall off, and that’s fine.

  3. Rinse the sprouts in a strainer/colander and then cut all of the sprouts in half, tossing them into a clean, large bowl.

  4. Drizzle a generous amount of olive oil and salt over the cut-in-half sprouts and mix them well with your hand.

Brussel Sprouts with Olive Oil and Salt

5. Lay each sprout in a baking sheet/pan cut side down, leaving some space between each sprout. We don’t want to put them too close together in the pan because when we pop them in the oven, the moisture in them will escape in the form of steam, and to ensure they get crispy and not soggy, there has to be some space between each sprout.

Oven Roasted Brussel Sprouts with Olive Oil and Salt

6. Pop the pan in the oven and check on it every 10 minutes. By “check on it.” I mean use your eyeballs to assess the color, and a pair of tongs to turn one sprout over to see how much it has browned. To get a color like what I got, bake them for about 20-23 minutes. After about 15 minutes is when you can check on the sprouts every 3-4 minutes to prevent them from becoming inedible-burnt.

Oven Roasted Brussels Sprouts with Olive Oil and Salt

Let them cool for a minute or two and then SERVE!