The creation of this tart stems from the culmination of a number of factors:
1.) A deep urge to purchase a box of the fresh figs that so mocked me with their juicy goodness at Whole Foods.
2.) The flavor epiphany I experienced one morning while biting simultaneously into a dried fig from the granola topping my smoothie and a spoonful of peanut butter.
3.) A bout of culinary curiosity that inspired in me the impulse to make coconut whipped cream.
4.) A profound adoration of all things peanut butter, maple, and lavender.
Piled on top of one another in my psyche, these various influential elements formed a mountain of creative desire so overwhelming that I could ignore it no longer. I give you thus, dear readers, the mouthwatering product of my adventure in gastronomic mountaineering. Enjoy.
Coconut-Peanut Butter Galette with Maple-Lavender Glazed Figs
(Soy Free, Oil Free, Low Sodium)
Makes one 8-9″ galette.
3/4 cup walnuts
1/4 cup almonds
1/2 cup GF oats
1/4 cup unsweetened shredded coconut
Zest of 1 lemon
1/4 tsp sea salt
1/8 tsp cinnamon
8 medjool dates, pitted and chopped
Maple-Lavender Figs Ingredients:
1/2 lb fresh figs, stemmed and sliced widthwise
1/3 cup maple syrup
1 tsp dried lavender buds
Coconut-Peanut Butter Cream Ingredients:
1 can full-fat coconut milk, refrigerated overnight (take care not to shake the can when you remove it from the refrigerator)
2 tbsp unsalted creamy peanut butter
1 tbsp maple syrup
Line a baking sheet with parchment paper.
Make the crust. Place the nuts, oats, and coconut in the bowl of a food processor (a spice grinder also works wonderfully for this task; I’d recommend using it if you have one). Grind everything into a fine powder, then mix in the lemon zest, salt, and cinnamon. Blend in the dates until a sticky dough forms. Plop the dough onto the parchment-lined baking sheet and spread out to form an 8- or 9-inch circle. Place in the freezer while you prepare the rest of the galette components.
Make the glazed figs. Place the sliced figs, maple syrup, and lavender into a small saucepan. Bring to a boil, then lower to a simmer and cook until most of the syrup has evaporated, about 10-15 minutes. Spoon the fig slices individually onto a plate, laying them in a single layer to allow them to cool and harden slightly. Set aside while you prepare the remaining galette components.
Make the cream filling. While your coconut milk sat in the refrigerator, the solid coconut cream floated to the top while the coconut water sank to the bottom. If you took care not to shake the can when you removed it from the refrigerator, you should be able to spoon the coconut cream off of the top of the can quite easily. Place the coconut cream in a medium-sized bowl, reserving the coconut water for later use (you can put it into your morning green smoothie, for example). Add the peanut butter and maple syrup to the bowl and whisk the mixture until smooth. Refrigerate until you’re ready to assemble your galette.
Assemble the galette. Remove the crust from the freezer. Spoon the coconut-peanut butter cream into the center of the crust, spreading it around evenly while leaving about a 2-inch border around the edge of the crust. Layer the sliced figs in a circular pattern on top of the cream. Carefully peel the edges of the crust off of the parchment paper and fold them over the edges of the cream and fig layers. Place in the freezer to harden slightly, about 20 minutes, before slicing.
Until next time, Ali.