Fig and Honey Galette
Fig and Honey Galette is a free-form pastry filled with sliced fresh figs and a drizzle of honey, folded into a flaky, buttery crust. Because there's no tart pan involved, it's one of the more forgiving pastry projects to tackle at home. The whole thing goes from prep to oven in about 30 minutes and bakes until the crust is golden and the figs are soft.
Equipment
- Mixing Bowl
- Rolling pin
- Baking sheet
- Parchment Paper
- Pastry brush
Ingredients
For the Galette Dough:
- 1 ¼ cups all-purpose flour preferably organic
- ½ cup unsalted butter cold and diced
- ¼ teaspoon salt
- 3 tablespoons ice water
For the Galette Filling:
- 8 medium fresh figs sliced
- 2 tablespoons honey preferably local
- 1 tablespoon almond flour
- 1 large egg yolk for egg wash
- 1 teaspoon sugar turbinado or raw for sprinkling
Instructions
- For the dough, combine the all-purpose flour and salt in a mixing bowl. Add the cold, diced butter and use a pastry cutter or your fingers to break it down until the mixture resembles coarse crumbs. Drizzle in the ice water, starting with 2 tablespoons, and mix until the dough comes together. If needed, add the remaining tablespoon of ice water.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C).
- On a floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
- In a small bowl, combine the almond flour and 1 tablespoon of honey. Spread this mixture over the dough, leaving a 2-inch border.
- Arrange the sliced figs over the almond mixture, then drizzle 1 tablespoon of honey over the figs.
- Fold the edges of the dough over the figs, pleating as necessary to secure.
- In a small bowl, whisk the egg yolk. Brush the dough edges with egg yolk and sprinkle with turbinado sugar.
- Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the figs are tender.
Notes
- For a vegan adaptation, replace the egg yolk with non-dairy milk for the wash, and butter with a vegan alternative.
- The galette dough can be prepared a day ahead and stored in the fridge.
Nutrition
Calories: 240kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 53mgSodium: 77mgPotassium: 146mgFiber: 2gSugar: 13gVitamin A: 456IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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