ordinarily, i have my act together; i don’t miss appointments, i am usually early so that i am not late, i remember things. not this week. instead of being on the ball, i have been hit by it. somehow, i managed to miss, and i mean completely miss, this weeks challenge for tuesdays with dorie. i read the post, i knew it was coming. i just assumed it was next week. time to get my head out of my (insert the noun of your choice here) and get to work.
i love to make galettes. they are easy to assemble and they aren’t supposed to look picture perfect. how can you not love that? the dough is quickly mixed up in the food processor. the recipe called for 1/4 cup of cornmeal and i immediately went to the freezer and pulled out the bag of blue cornmeal that i keep stashed in there. blue cornmeal gives doughs and odd shade of grey but the nutty flavor and slight crunch it adds make it a wonderful addition to any recipe calling for cornmeal.
blue cornmeal
the instructions for using a food processor tell you to pulse it to a consistency of moist curds and that is just what it looks like when it is properly mixed. according to those instructions, you can use it without a resting period but are cautioned to use ample flour to prevent sticking. that sounded like work and a set up for failure to me. needless to say, i chilled the dough by setting it in the freezer while i made the filling.
our fig tree was producing figs like crazy two weeks ago but it has slowed down considerably. i found a flat in the fridge that had been forgotten and decided to use them. since it was only about 3/4 cups, i threw in some chopped up peaches too. a little lemon zest, vanilla bean and cardamom finished it off.
the chilled dough rolled out easily with absolutely not sticking. to eliminate the flour, brush off the top of the dough. turn it over onto the baking pan and then brush the flour off the other side-this can be done easily if the dough is chilled since it will not tear and stretch as much.
look at the blue cornmeal flecks in the dough
once the filling is on the dough round, you are instructed to sprinkle sugar and honey over it. well, i skipped the sugar and used a double dip of the honey from our bees.
ready to go into the oven…
beautiful!
a special thanks to our hostesses with the mostesses-truly a job well done!
will garden for cake 
Love figs. I never think to use them though. Would love to have a fig tree! Your galette sounds tasty and the blue cornmeal is a nice touch.
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I love that you used your own figs and your own honey! Betsy from A Plateful of Happiness (she also does TwD) has just started beekeeping and is posting updates on her blog – maybe you should connect.
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Being able to use your own ingredients makes things a little more special, doesn't it? I am impressed that you had your own figs and honey. Love the effect of the blue cornmeal.
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Figs and peaches are my favorite (with cherries) fresh fruits to bake with. Great combination with the blue cornmeal. And having your own honey just makes everything better. Love your galette!
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Figs and peaches would have been so delicious…a great choice! Your galette looks lovely!!
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