Pastry Dough Ingredients:

1 3/4 cups all purpose flour

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces

2 tablespoons (or more) ice water

Filling Ingredients:

3/4 pound fresh figs, quartered

3/4 pound fresh raspberries

1/2 cup granulated sugar plus 2 tablespoons for sprinkling over pastry

1/4 cup light brown sugar

1 1/2 tablespoons all-purpose flour

1/2 teaspoon finely grated lemon zest

1 tablespoon unsalted butter

1 teaspoon lemon juice

1 egg, lightly beaten with 1 teaspoon water, for brushing on pastry (egg wash)

Directions:

Line a large, rimless baking sheet with parchment paper.

Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. (This can also be done by hand in a bowl using a fork or pastry blender.)

Gather dough into a ball, wrap loosely in plastic wrap, and flatten. Let dough chill in refrigerator for 1 hour. (Dough may remain refrigerated for up to 2 days. Soften slightly at room temperature before rolling out.)

While dough chills, prepare filling. Combine half of the figs, raspberries, all of the granulated sugar, brown sugar, flour, lemon zest, and butter in a medium saucepan. Place pan over medium heat and cook, stirring occasionally, until fruit is cooked and mixture has thickened, about 10-15 minutes. Remove pan from heat and set in a bowl of ice water so that mixture can cool.

Roll out dough between sheets of parchment paper or plastic wrap to a circle 14- inches round and 1/8 inch thick. Gently peel off top sheet and, using bottom sheet as aid, transfer dough onto parchment-lined baking sheet. Chill 15 minutes.

Preheat oven to 400 degrees.

Gently fold uncooked fruit into cooled, cooked fruit mixture. Spoon the whole mixture onto center of prepared pastry. Using parchment paper as an aid, fold 2 inches of plain crust border up over filling. (Center will be exposed.) Pinch together any cracks in crust. Brush exposed crust with egg wash and sprinkle with remaining 2 tablespoons sugar.

Bake galette for 10 minutes. Reduce oven temperature to 350 °F and continue baking galette until crust is golden, about 35 minutes more.

Using a large spatula, carefully slide galette (still on the parchment paper) onto a cooling rack. Let cool for 10 minutes before transferring galette (without parchment paper) onto a serving platter. Cut into wedges and serve warm or at room temperature.

Makes 8-10 servings.