Love late summer figs glazed with balsamic vinegar and agave. This recipe combines those flavors in a crispy hot galette with ice cream. A perfect dessert for fall.
FOR THE DOUGH
11⁄2 cups all-purpose flour
1 tbsp granulated sugar
1⁄2 tsp salt
1 stick vegan butter, frozen and cut into small cubes
1 tbsp apple cider vinegar
1⁄4 cup ice water
1 tsp of plant milk or olive oil for painting on crust
1 tbsp brown sugar to sprinkle
FOR THE FILLING
2 tbsp vegan honey
1 tbsp fruit jam of choice
3 tbsp balsamic vinegar
2 cups halved figs
2 tsp orange zest
1⁄8 tsp salt
GARNISH
1 scoop vegan ice cream
food safe rose petals
METHOD
Place all the dry ingredients in a food processor and pulse. Add the cold vegan butter and pulse until it is in small chunks. Slowly add the ice water and apple cider vinegar until dough just comes together. Pat into shape and refrigerate dough for at least 1 hour.
Preheat oven to 400 F (204 C).
Add the jam, agave, orange juice, figs, balsamic vinegar and zest to a pan. After the mixture is dissolved set aside.
Roll out dough into a large 1/4 inch thick circle. Transfer to parchment or reusable mate. Leave a 2 inch border and add filling to the center. Fold edges over the filling and seal. Bake for 30-35 minutes.
Serve with vegan ice cream and garnish with rose petals for next level flavor.