Fig, Honey, and Cheese Galette

ORG_DSC00643

Figs! There is no fruit that I like better than figs.  They are so versatile.  They add the perfect amount of sweet to a charcuterie plate, work in many desserts and treats, but best of all they just kind of make you feel fancy.  It’s fig season here in California.  I told my staff I love figs and now I am up to my eyeballs in them.  I decided to make a treat that would satisfy not only Ben and I, but also my staff. I decided to make a galette or as I like to call it fancy French pie.


The Dough: (enough for two 9″ rounds)

  • 2 1/2c. flour
  • 1/2c. unsalted cold butter
  • 1/2c. butter flavored shortening
  • 1tsp. salt
  • 1tsp. sugar
  • 1/4-1/2c. cold water

The Filling:

  • 4oz. ricotta
  • 4oz. tart soft cheese (I used Kefir cream cheese, because I couldn’t find chèvre.)
  • 1tbsp. honey
  • 1tbsp. sugar
  • 8-10 stemmed and quartered figs
  • pinch of cardamon

Extra:

  • honey
  • 1 egg beaten

  1. In a food processor, combine flour, butter, shortening, sugar, and salt.  Pulse until ingredients come together until small crumbles form. Add water slowly and pulse until it begins to come together, but is not one solid piece.  If you over process the dough, it will not be flaky. Now remove from food processor and form two even sized balls then wrap in plastic and leave in fridge for at least 30 minutes.  I find that shortening and butter give you a richer more savory crust than just butter.
  2. While dough is cooling, preheat the oven to 400F and prepare figs.
  3. Combine cheese, honey, sugar, and cardamon in a bowl and whisk together.
  4. When dough is ready, roll each ball one at a time into a round shape on a well floured surface. Then place the crust onto a lined cookie sheet. (I use a silicon mat.) You can prepare the galette on the counter but it is hard to move once it becomes warm.
  5. Spread cheese mixture in a layer that is just enough so the crust doesn’t show through. Leave about 1.5″ ring of crust with no cheese.  Then place the figs on top of the cheese.
  6. Take the crust that is left on the outer edge and fold it towards the cheese and figs. It should look something like this:ORG_DSC00644
  7. Now drizzle with additional honey and brush the crust with the beaten egg.
  8. Bake for 25-30 minutes. Enjoy while still warm.

Ben calls this fig pizza, which it kind of is, it definitely walks the line between savory and sweet. If you like it more on the dessert side, I would recommend adding an extra tablespoon of sugar to the cheese mixture.

ORG_DSC00654

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