Fig Galette
About the recipe
A galette is basically a free-form tart with a sweeter crust than a traditional pie dough. The dough can be made in advance and chilled before rolling. Be sure to leave ample room, about 2 to 3 inches, of dough for folding the edges over part of the figs.
We recommend using Brown Turkey or Black Mission figs for this recipe.
Serves: 6 to 8
Hands On Time: 1 hour and 0 minutes
Total Time: 1 hour and 30 minutes
Ingredients
Dough
1 1/2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cut into small cubes and chilled
2 egg yolks
3 tablespoons ice water
Filling
2 cups ripe figs, sliced into 1/2-inch rings
1/2 cup light brown sugar, packed
1 teaspoon kosher salt
2 ounces cream cheese, diced
Instructions
To make the dough: In a food processor, pulse flour, sugar and salt until thoroughly combined. Add butter and pulse until mixture resembles coarse crumbs. Add egg yolks and pulse until incorporated. Add ice water 1 tablespoon at a time and pulse until the dough comes together; you may not need all of the water. Remove dough from food processor and form into a ball. Tightly wrap with plastic wrap and refrigerate for 30 minutes.
To make the filling: Heat the oven to 350 degrees. In a medium bowl, combine figs, brown sugar and salt, and toss to combine. Let sit while dough chills, up to 30 minutes.
To assemble the galette: Line a baking sheet with parchment paper. On a lightly floured work surface, roll out chilled dough into a circle, roughly 1/2-inch-thick. Transfer dough to prepared baking sheet. Scatter cream cheese around the center of the dough, leaving a 2 1/2-inch empty border. Mound fig mixture on top of the cream cheese. Fold the edges of the dough as high as it will reach on the figs and lightly crimp with your fingers to form a seal. Bake until crust is golden and any liquid from the figs has evaporated, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes before slicing. Serve.