Let me preface by saying this:
I am not a baker.
Cooking (there is a difference!) is my preferred medium.
(Brigette is the baker among us... Click the link, you'll be doing yourself a favor)
Anyway, I'm getting sidetracked (squirell!) so let me get back to my point...
I feel bad calling this a recipe.
This was the result of my late-night guilt at the thought of the pre-made pie crust in my fridge nearing its expiry date.
And my intense desire to slather fig jam on anything slatherable (i.e. a piece of bread, a spoon, my tongue, etc.).
So this is what happened. And by calling it a galette I trick myself into feeling fancier than I actually am.
Fig + Pear Galette
(all measurements are approximate)
1 roll-out pie crust (homemade or store bought - I bought one because as noted, I am not a crafty baker)
2 good-sized pears, thinly sliced vertically (I used d'anjou)
a couple tablespoons of honey
dashes of cinnamon & nutmeg
a few tablespoons of fig jam (I used Trader Joe's Fig Butter)
1. Preheat oven according to pie crust package instructions
2. Line a baking sheet with parchment paper and roll out pie crust flat
3. Dollop on desired amount of fig jam and spread out evenly over crust as you might for a pizza (leaving a little space around the edges)
4. In a bowl, toss sliced pears with a little honey, cinnamon & nutmeg to taste (I warmed up the honey a little to make it slightly easier to work with). You should definitely taste what's going on in that bowl at this point... Even dip a slice into the jam, just to see how it's all coming along...)
5. Arrange pears on crust. I sort of fanned them out in a cirlce and filled in the center with smaller pieces as needed. Fold up edges of crust over the pears just slightly to create a sort of rustic edge.
6. Pop in oven until crust is golden brown and it starts to bubble (just barely!), or according to package instructions. I just kept an eye on it.
7. Let cool slightly and enjoy!
You can bet I was wishing I'd bought vanilla ice cream for this one... Though research shows a glass of milk works, too.
So there you have it.
Go forth and nosh.