Fig Galettes with Honey and Cream Cheese

printable recipe from www.lolfoodie.com

Servings: Approx. 3

Ingredients

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)

Instructions

Begin by making the crust, because the dough must chill in the fridge for about an hour. In a large bowl, 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). Mix until it resembles a coarse meal. Add enough milk to moisten the mixture (although you can expect it to remain lumpy).
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 and you're ready to bake the galette, 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 rimmed 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 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.
Sprinkle with additional confectioner’s sugar if you like additional sweetness and.. prettiness. Slice into thirds or quarters. Enjoy! :)