Author Notes: A rustic tart is ultimate Fall comfort. —Alexandra Richards
Serves: 6-8
Prep time: 2 hrs 15 min
Cook time: 45 min
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
Directions
- 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.
- flatten the dough into a disk like shape. Wrap tightly with plastic and refrigerate for at least 2 hours.
- 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).
- Roll out dough on a lightly floured surface until about 1/8 inch thick and place on parchment paper.
- 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.
Photo by Alexandra Richards