Vegan Fig Galette

• Dough
• 3 2/3 cups All purpose flour
• 1 cup Sugar
• 1 1/2 cups Mikyos vegan butter
• Filling and Assembly
• 1 pound Fresh figs with stems cut off
• 1 1/2 cups Brown Sugar
• 1 teaspoon Orange zest
• 3 tablespoons Orange juice
• 1/2 teaspoon Instant tapioca
• 1/2 Vanilla bean, split length wise
• 1/2 cup Dedicated coconut (unsweetened) optional
• 2 tablespoons Raw sugar

1. Dough: Pulse flour, sugar, and salt in a good processor. Add vegan butter and pulse until the misfire resembles coarse meal (no large clumps of butter should remain). Pulse until dough comes together.
2. flatten the dough into a disk like shape. Wrap tightly with plastic and refrigerate for at least 2 hours.
3. Filling and Assembly: Preheat oven to 350 degrees Fahrenheit. Place the stemless figs in a good processor and process till it's minced (no large pieces should remain).
4. Roll out dough on a lightly floured surface until about 1/8 inch thick and place on parchment paper.
5. Bake galette, toasting half way through, until crust is a deep golden brown, 30-40 minutes. Run a large offset spatula between tart and paper to release tart. Let cool on baking sheet before slicing. Serve with ice cream if desired.

dough, flour, sugar, mikyos vegan butter, filling, brown sugar, orange zest, orange juice, tapioca, vanilla bean, coconut, sugar

Taken from food52.com/recipes/77984-vegan-fig-galette (may not work)