Fig & Cherry Galette
In this fig and cherry galette recipe, rich dried figs and bright tart cherries are simmered with sweet wine and orange zest, then layered over ground almonds and baked in a sweet pastry dough. We like to serve this rustic tart with a small scoop of vanilla ice cream or lightly sweetened whipped cream for dessert.
Make Ahead Tip: Refrigerate pastry dough for up to 1 day or freeze airtight for up to 3 months; thaw overnight in the refrigerator. Let stand at room temperature for 10 minutes before rolling.
Equipment: Parchment paper
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
A nonreactive pan, baking dish or bowl--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic food to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
1 starch, 2 fruit, 1/2 other carbohydrate, 2 1/2 fat