Until today, I had never tasted a fig that wasn’t smooshed up and processed into a Fig Newton. Do those even contain real figs? Whatever, I have no idea.
I was perusing the grocery store’s fresh fruits and veggies when I stumbled upon these. I figured, “Why not?” So into my cart they went.
Once I got home, I did a little research and found that figs don’t keep very well at all- I was looking at 3 days max in the fridge. So I decided I would use them in a dessert tonight… and eventually decided on a galette – a French free-form tart – mostly because I don’t own an actual tart pan to make a regular fig tart with.
For the recipe, I used Tartelette’s galette pastry dough recipe as a (rough) guide.
To make one medium-to-large galette (serves 2-3), you will need:
For the dough:
- 2.5 Tbs unsalted butter, at room temperature (or microwaved for 30 seconds or so until soft)
- 1 egg yolk
- pinch of salt
- 3/4c all-purpose flour (I used 1/2c wheat pastry flour and 1/4c regular all-purpose white flour; any combo is fine)
- 4-5 Tbs cold milk
For the filling:
- 3-5 fresh figs
- 4 oz cream cheese (softened to room temperature – microwave for 20 secs or so if needed)
- 2 tbs honey
- 1/4 tsp ground cinnamon
- pinch ground cardamom
- 1 tbs confectioner’s sugar
- 1 tsp turbinado sugar (optional)
- 1 tsp chopped nuts (I used hazelnuts)
Begin by making the crust, because the dough must chill in the fridge for about an hour.
First, whip the butter on medium with a mixer until fluffy.
Add in the egg yolk and mix until incorporated.
Add the salt and the flour(s). It should resemble that^ consistency.
This is the pastry flour I used. I was planning to use all regular all-purpose flour, but I happened to see this in the organic section of our grocery store so thought I would give it a go.
Add enough milk to moisten the mixture (although it still will look lumpy, like so ^).
Dump the mixture onto a lightly floured work surface and shape into a disc. Cover with plastic wrap and refrigerate for 1 hour, or until chilled.
While the dough is chilling, you can prepare the cream cheese spread for the filling.
In a small bowl, combine the softened cream cheese, honey, cinnamon, cardamom, and confectioner’s sugar. Whisk until combined. Place back in the fridge until you are ready to bake the galette.
Once the dough has chilled, go ahead and preheat the oven to 350 degrees F.
On a floured work surface, roll the dough out to 1/8″-1/4″ thickness. Doesn’t have to be perfect, but try to make it circle-ish.
Place the galette onto a baking sheet. Scoop it up by the baking sheet’s corner or use a large spatula if needed.
Spread with the cream cheese mixture. Leave a 1.5″ border.
Remove the top of each fig and slice into wedges. Position like so on top of the cream cheese spread.
Now, go around the outside of the galette and gather the edges, pleating them as needed with your fingertips. Once again, it doesn’t have to be perfect.
Sprinkle the top with turbinado sugar and bake at 350 degrees F for 20 minutes. Remove and sprinkle with the chopped nuts. Bake for an additional 10-15 minutes, or until lightly browned….
Note: I recommend baking on a rimmed baking sheet, in case of spills.
like so! Sprinkle with additional confectioner’s sugar if you like additional sweetness and.. prettiness.
Slice it any way you want. Claim the whole thing for yourself if you please. I certainly won’t be the one to judge you.