Ingredients
- Crust: 1¼ cups home-milled flour, 8 tbsp cold butter, 1 tbsp sugar, pinch salt, 3–4 tbsp ice water
- 3 ripe peaches, sliced
- 4–5 fresh figs, quartered
- 3 tbsp sugar + 1 tbsp flour (to thicken the juices)
- Squeeze of lemon · pinch of cinnamon
- 1 egg + a little cream, for the wash
Off the list: peaches, figs, butter, egg, cream, flour. Bought: sugar, lemon, cinnamon.
Method
- Cut the butter into the flour, sugar, and salt until pea-sized; add ice water just to bring it together. Chill 30 min.
- Heat oven to 400°F. Toss the fruit with sugar, 1 tbsp flour, lemon, and cinnamon.
- Roll the dough into a rough 12″ circle on parchment.
- Mound the fruit in the center, leaving a 2″ border. Fold the edges up and over, pleating as you go.
- Brush the crust with egg+cream wash and sprinkle with sugar.
- Bake 38–45 min until the crust is deep golden and the juices bubble. Cool 15 min; serve with whipped cream.
From the farm: peaches are a flagship of the
low-chill orchard (Ranger, La Feliciana); figs grow easily in North Texas
once established. Both ripen fast in July heat — this galette is what you make the week they all come at once.