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1
Mix flour and salt in processor.
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2
Add shortening and butter.
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3
Using on/off turns, process until mixture resembles coarse meal.
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4
Mix in water 1 tablespoon at a time just until moist clumps form.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and refrigerate 30 minutes.
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7
Preheat oven to 425F.
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8
Roll out dough between 2 layers of plastic wrap to 12-inch round.
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9
Remove top layer of plastic.
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10
Invert dough onto unrimmed baking sheet.
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11
Remove top layer of plastic.
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12
Combine figs and 3 tablespoons sugar in large bowl; toss to coat.
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13
Toss raspberries with 1/2 tablespoon sugar in medium bowl.
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14
Arrange figs in concentric rows over dough on baking sheet, leaving 2-inch border around edges.
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15
Sprinkle raspberries over figs.
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16
Fold dough border over fruit, pleating loosely and pinching to seal any cracks.
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17
Brush dough border with egg mixture.
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18
Sprinkle border with 1/2 tablespoon sugar.
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19
Bake galette until crust is brown and filling bubbles, about 35 minutes.
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20
Transfer baking sheet to rack and cool galette slightly, about 20 minutes.
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21
Slide spatula under all sides of crust to free galette from baking sheet.
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22
Using large tart pan bottom as aid, transfer galette to platter.
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23
Serve warm or at room temperature.
