strawberry and fig galette with tahini honey cream

By gocatgo

Recipe by: SweetBeetandGreenBean

Ingredients

• crust
• 1/2 c oats
• 1 c whole wheat flour
• 1/2 tsp baking powder
• 3 tbsp turbinado sugar
• 1/4 c coconut oil
• 1/4 c unsalted butter
• pinch of salt (do not add if using salted butter)
• 6 about 6 tbsp ice water
• tahini honey cream
• 2 tbsp honey
• 2 tbsp tahini
• 2 egg yolks
• filling
• 5 about 5 mission figs
• 10-12 about 10-12 strawberries

Details

Servings 12
Adapted from sweetbeetandgreenbean.net

Preparation

Step 1

start with the crust. to measure out the coconut oil i usually pour how much i need in liquid form into a measuring cup and stick it in the freezer for a few minutes. after about 10 minutes it should be solid enough to stay together, but still easy enough to scoop out and break into chunks.
in a food processor or blender add the oats, flour, baking powder and salt. blend them all together for 1-2 minutes to break up the oats. sift this mixture into a large bowl, but you can save the oat pieces left behind for sprinkling on the crust. add in the sugar and small cubes of cold butter into the sifted ingredients. cut them in with a pastry cutter, or you can use a large fork but it’s much easier with a pastry cutter like the one pictured. also cut in the now solid coconut oil in the same way – it stays solid even better than butter out of the fridge, so there will be nice chunks of coconut oil in the crust when it goes in the oven, helping it to melt into a flaky texture.
at this point, when the texture is crumby and chunky, stick the whole thing in the fridge to let the butter and coconut oil stiffen up a bit more. meanwhile, make this tahini honey cream because it should also spend a little time in the fridge, luckily it is really easy to make. simply separate your egg yolks from whites (save whites for another recipe) and mix the yolks with the honey and tahini. they all mix quite well but are just a little too thin so a few minutes in the fridge help hold it together.
and before we get back to the dough, prep the fruit to have it ready when it is time to assemble everything. for the figs, wash and slice off the very top hard bit of stem, and cut the body of the fig into fourths. for the strawberries gently rinse, slice off the tops and then cut each in half. it’s okay if they are different sizes

at this point, preheat oven to 350F.

now back to the crust. add a bunch of ice cubes in a small glass and fill with water. add a tablespoon of this cold water one at a time into the dry crust mixture, incorporating between each until it just comes together and will form a ball. for me this took 6 tablespoons but it may take you between 4-8. while it may still look a bit dry, if it holds together when pressed in a ball, that’s the perfect texture. turn out onto a lightly floured surface, flour the top of the dough and roll out flat into a large circle a few inches wider than you want your galette to ultimately be. the edges don’t have to be perfect but it should be a rough circle. you should notice the chunks of coconut oil, that’s is a good sign!

for transferring the crust the easiest thing to do is to start on one side and roll the crust onto your rolling pin until it is completely wrapped around it. then lift the whole thing, move to a floured pan and roll back out evenly. i used a cookie sheet for this but a pie pan would work too. i also sprinkled a few of those saved oat bits on the pan so they would line the outside of the crust.

once rolled out flat, grab your tahini honey cream out of the fridge and pour in the center, spread around most of the crust, leaving a few inches from the edge cream-free. now arrange your figs and strawberries as evenly as you can. it can be a bit tricky but start from the center, working out. try to alternate fig and strawberries in each layer. even if it’s more rustically thrown together it will still look great.

you can sprinkle with even more of the saved oat bits, or top with more sugar if you’d like. fold the edges of the crust loosely towards the center and promptly pop it in the oven. bake for 30-35 minutes

the crust should be starting to turn golden brown and the tahini honey cream looking bubbly and slightly firm. let cool for at least 10 minutes to let the cream set. cut into wedges and you can serve it with a touch more sweetness if you like – such as honey or a sprinkle or powdered sugar. and of course it would be a real treat with some fresh whipped cream or vanilla ice cream. enjoy!