Vegan Fig Galette

Name: Vegan Fig Galette
Ingredients: Dough; 3 2/3 cups All purpose flour; 1 cup Sugar; 1 1/2 cups Mikyos vegan butter; Filling and Assembly; 1 pound Fresh figs with stems cut off; 1 1/2 cups Brown Sugar; 1 teaspoon Orange zest; 3 tablespoons Orange juice; 1/2 teaspoon Instant tapioca; 1/2 Vanilla bean, split length wise; 1/2 cup Dedicated coconut (unsweetened) optional; 2 tablespoons Raw sugar

13 ingredients

5 steps

Ingredients

Dough
3 2/3 cups All purpose flour
1 cup Sugar
1 1/2 cups Mikyos vegan butter
Filling and Assembly
1 pound Fresh figs with stems cut off
1 1/2 cups Brown Sugar
1 teaspoon Orange zest
3 tablespoons Orange juice
1/2 teaspoon Instant tapioca
1/2 Vanilla bean, split length wise
1/2 cup Dedicated coconut (unsweetened) optional
2 tablespoons Raw sugar

Directions

1

Dough: Pulse flour, sugar, and salt in a good processor. Add vegan butter and pulse until the misfire resembles coarse meal (no large clumps of butter should remain). Pulse until dough comes together.
2

flatten the dough into a disk like shape. Wrap tightly with plastic and refrigerate for at least 2 hours.
3

Filling and Assembly: Preheat oven to 350 degrees Fahrenheit. Place the stemless figs in a good processor and process till it's minced (no large pieces should remain).
4

Roll out dough on a lightly floured surface until about 1/8 inch thick and place on parchment paper.
5

Bake galette, toasting half way through, until crust is a deep golden brown, 30-40 minutes. Run a large offset spatula between tart and paper to release tart. Let cool on baking sheet before slicing. Serve with ice cream if desired.