My dad visited a couple weeks ago and brought us lots of wild Maine blueberries. It's basically the best perk of having family or friends visiting from the fine state of Maine. We froze most right away but saved some for snacking and for baking that week, which brings me to this luscious berry and fig galette, loaded with sweet summer blueberries and blackberries and some fresh green figs. Because figs!!!
You can never go wrong with flaky pastry filled with fresh summer fruit. I mean pies are always good but pies in late summer are GOOOOOOD. I use this pastry recipe all the time and mix up the flour blends from time to time but for the easiest to roll out use all-purpose flour. Whole grain flour will tend to crack when rolled out, which is ok in a rustic bake like this, but using a blend of all-purpose and whole grain will do just fine too. I usually use a vegan shortening made with sustainably grown and harvested palm oil and coconut oil, which I find combined with a little extra virgin olive oil makes for the flakiest crust. I've been wanting to try Miyoko's Kitchen cultured vegan butter made with cashews (it's so good on toast! - not sponsored just love) but my son has a nut intolerance so I'd feel bad saying to him "No pie for you!" hehehe. Note: If you are using a salted vegan butter then omit the salt from the recipe.
These last couple of days have me thinking thoughts of Autumn - wool socks and hands warmed by a hot steaming cuppa. The winds have changed and there is definitely a nip in the air already. Not sure if we're ready for it but oh, here she comes. No time like the present to make the most of that late summer abundance!
recipe after the jump...
Late Summer Vegan Berry and Fig Galette
makes 1 galette, serves 8
Flaky Vegan Pastry Dough
makes 1 standard pie crust