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1
To make the dough:
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In a food processor, combine flour and salt.
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Pulse three or four times to blend.
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Add butter pieces and pulse a few times, just until fat is evenly distributed and coated with flour.
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Add shortening pieces and pulse a few times, just until fat is coated with flour.
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6
There should still be pieces of flour-coated fat about the size of large peas.
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Transfer the mixture to a large bowl.
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Drizzle with ice water while tossing with a fork just until it begins to come together into clumps, then gather the dough together with your hands.
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9
You may have to knead it slightly to get it to hold together, but thats better than adding more water.
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Handle dough as little as possible, then wrap it in plastic wrap and refrigerate until chilled, at least 2 hours.
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11
Preheat oven to 425 degrees F.
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12
To make the filling:
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13
Quarter figs through the stem end or, if large, cut them in sixths.
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Set aside in a bowl.
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15
Just before you are ready to assemble the galettes, sprinkle the figs with 6 tablespoons sugar and toss gently to distribute.
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Divide dough in 6 equal pieces.
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Working with 1 piece at a time, roll dough out on a lightly floured board into a circle about 1/8-inch thick.
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Use an upturned plate or a cardboard template to trace a neat 7-inch circle.
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Transfer circle to a heavy baking sheet.
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Arrange one-sixth of the figs attractively in the center, leaving a 1 1/2-inch edge all the way around.
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Fold the edge over to create a border, making sure there are no cracks in the dough or the fruit juices will seep out during baking.
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22
Patch, if necessary, with bits of trimmed dough lightly moistened with cold water.
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Brush the border with a little egg wash, then sprinkle the border generously with sugar.
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Repeat with remaining dough to make 6 galettes.
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25
You will probably be able to fit only half of them on the baking sheet at a time.
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If you have only l oven, assemble and bake 3 galettes at a time rather than bake 2 sheets at once.
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Bake until crust is golden and fruit is bubbly, 22 to 25 minutes.
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28
Transfer to a rack and cool slightly before serving.
