I have something embarrassing/silly to admit.
I still have not upgraded my camera lens and it has been almost two years since I upgraded my camera body. I am so indecisive when it comes to larger monetary purchases. I remember the first time I purchased my first DSLR (a Sony a390)—that was huge. I loved the heck out of that camera. I took my first photography classes with it and produced some really amazing projects that I was so proud of in school. The originals still grace the wall in front of my desk and are a constant reminder of the tug I felt towards the combination of food, photography and design.
Soon after I was employed full-time at my current job, I treated myself by upgrading my camera body. Even that was a lot of push and pull, researching, thinking and finally making a decision. I have been happy with my current set-up even though *whispers* I still use my kit lens for the bulk of my food photography. Sometimes, it makes me feel a bit amateur because my alternate work food/photography/design persona is very professional. It took me a long time to accept that because I was hired straight out of school, with very little real life experience amongst coworkers who were at least 5-15ish years older than me. And now, I've finally at the point where I feel comfortable in my own skin as a peer and equal. I'm sure they all thought that long before I did though.
The thing about the lens is I know exactly which one I want and know that I would really love it. But still, something has been holding me back for the past year and some months. Like many major decisions, there comes a point where the thought is swirling around in my mind and that swirling suddenly turns from an eddy into a whirlpool. Right now, I'm in the beginning stages of that whirlpool stage.
From a creative standpoint, it shouldn't matter what kind of camera/gear you have to make great content. A lot of food photography is about lighting, composition and story—all things that don't require the latest and greatest equipment. But there is something to be said about a camera body that takes higher qualities images and has an intuitive interface and a lens that is faster, crisper and works well in lower light situations. So, I need to commit and I will very soon but sometimes it takes a lot of thinking and inner convincing to do so.
This galette is a recipe that brings back memories of last summer when I was first introduced to green figs and the many ways they can be integrated into baked goods or just eaten fresh when the centers are jelly-like and they squish like an overripe peach shouldn't. Even as summer is winding down and my beloved peaches are dwindling down to their last juicy days, at least there are figs and the reminder that this Valley heat won't last forever and fall is just around the corner.
I like that this recipe is simply pie crust, fig jam and fresh figs. Brushed with an egg wash and topped with turbinado sugar if you are feeling fancy (I wasn't/I don't have any), this galette is best fresh out of the oven as dessert or the next day as breakfast.
My form of dessert pizza.
Yields: one 10-inch galette
If you are looking for a fig jam recipe, this is the one I used.
Also, you can use any variety of fig that you like!
- Half of this pie crust recipe or other pie crust of choice
- 4 tablespoons of fig jam
- 16-20 Kadota figs, sliced horizontally into ⅛-inch slices
- Egg wash
- Turbinado sugar (optional)
Preheat oven to 400ºF.
Line a baking sheet with parchment paper or a non-stick baking mat. Set aside.
Roll out your pie crust into a 12-inch diameter circle, about ⅛-inch thick. Spread the jam onto the bottom of the rolled out pie crust into about a 10-inch diameter. Place sliced figs on top of the jam in a circular pattern. Continue until the jam is covered with figs. Fold the crust over about 4-inches at a time, overlapping at the corners. Brush the top with an egg wash and top with turbinado sugar if desired.
Bake for 35-40 minutes or until golden brown. Let cool for 10 minutes, slice and enjoy.