How to make
Sift the flour into a large bowl. Melt the butter in a bowl. It is added to the flour. Add the vanilla and 1 tablespoon of sugar.
Beat the egg white in a bowl.
It is added to the other products. The egg white will add a little more density to the dough. Knead the butter dough. Leave it in the fridge for 30 minutes.
The figs are washed and cut into slices. Prepare baking paper for a larger tray. I rolled out the dough straight onto the paper to make it easier to transfer the galette into the tray.
The dough is taken out of the refrigerator and moved once more. It is placed in the middle of the baking paper and is carefully rolled out into a round shape. Don't press it too hard and don't rush, because the dough is crumbly.
From time to time, if necessary, the edges are smoothed out by hand. Once again it is rolled out to the desired size and the dough becomes about 6 mm thick.
Transfer the dough into the tray. Arrange the figs on top of the dough, by leaving a space arounfd the edges without figs for a boarder.
When the figs are arranged, sprinkle with the remaining sugar. It can be more or less if you like.
The remaining uncovered edges are draped over the figs.
The galette is baked in an oven preheated to 360°F (180°C), until it aquires a golden color.
The galette with figs smells wonderful.
