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1
Place 1/4 cup water in a measuring cup and add an ice cube; set aside.
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2
Combine the 2 cups flour, 2 tablespoons of the sugar, and the salt in the bowl of a food processor; pulse to blend.
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3
Gradually add the butter, pulsing to blend.
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4
Add the shortening and pulse just until the butter and shortening have formed fine crumbs and are evenly distributed.
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5
With the motor running, drizzle the iced water, 1 tablespoon at a time, through the feed tube, pulsing until the mixture is dampened and comes together easily.
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6
(You might not need all of the water.)
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7
Turn the pastry out onto a piece of aluminum foil, and with floured hands gather it into a ball.
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8
Flatten it to form a disc shape, wrap it in foil, and refrigerate for 1 hour.
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9
When you are ready to bake the galette, preheat the oven to 400F.
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10
Lightly butter a large cookie sheet.
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11
Combine the 3 tablespoons flour and the remaining 2 tablespoons sugar in a large bowl; stir to blend.
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12
Add the figs; toss lightly to coat them with the flour mixture.
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13
Roll the chilled pastry out on a lightly floured pastry cloth, using a rolling pin covered with a lightly floured stocking, to form a round about 14 inches in diameter.
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14
Using the pastry cloth, carefully invert the pastry onto the cookie sheet.
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15
Spoon the fig filling onto the center of the pastry, spreading it to 3 inches from the edges.
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16
Fold the edges of the pastry in and over the filling, leaving a portion of exposed fruit in the center.
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17
Lightly brush the pastry with the egg mixture, and sprinkle it lightly with the bakers sugar.
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18
Bake for 15 minutes.
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19
Reduce the oven temperature to 350F and bake until the crust is golden and the filling is hot and bubbly, 30 to 35 minutes.
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20
Place the cookie sheet on a wire rack and allow to cool for 20 minutes.
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21
Then slide the galette off the cookie sheet onto the wire rack to finish cooling.
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22
If you did not use the bakers sugar, sprinkle sieved confectioners sugar lightly over the galette just before serving.
