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
Tips: 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.
362 calories; protein 6.7g; carbohydrates 56g; dietary fiber 5.7g; sugars 28.3g; fat 12.1g; saturated fat 3.7g; cholesterol 15.2mg; vitamin a iu 458.5IU; vitamin c 2.8mg; folate 47.1mcg; calcium 96.9mg; iron 3mg; magnesium 44.9mg; potassium 371.4mg; sodium 153.7mg; thiamin 0.2mg; added sugar 6g.
1 starch, 2 fruit, 1/2 other carbohydrate, 2 1/2 fat