With autumn on the way, visit The Orchard at White Park in Suwanee to pick two less common (but still seasonal) local ingredients: figs and Che fruit!
Ingredients:
1 sheet of store-bought puff pastry (thawed if frozen)
1 cup fresh figs, sliced
1/2 cup fresh che fruits, halved
1 cup fresh cherries, pitted and halved
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
1 egg, beaten (for egg wash)
Coarse sugar (for sprinkling, optional)
Vanilla ice cream or whipped cream (for serving, optional)
Instructions:
1.Preheat oven to 375°F and line baking sheet with parchment paper.
2.In large mixing bowl, combine sliced figs and halved Che fruits and cherries.
3.In separate small bowl, mix together granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon and pinch of salt. Pour mixture over the fruit and gently toss until evenly coated.
4.Roll out puff pastry on a floured surface to create a circle 10-12 inches in diameter.
5.Carefully transfer the rolled-out puff pastry onto the prepared baking sheet.
6.Arrange fruit mixture in the center of the puff pastry, leaving a 2-inch border.
7.Fold the edges of the puff pastry over the fruit. Pinch any folds to secure them in place.
8.Brush the edges of the galette with the beaten egg for a golden crust.
9.Bake in preheated oven for 25-30 minutes or until crust turns golden brown, and fruits are bubbling and tender.
10.Remove the galette from the oven and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.