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My review
Fig and Honey Galette
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Emily Paster
"Honey often appears at Rosh Hashanah celebrations as a way to express hope for sweetness in the year to come. In
this dessert--a fitting end to any High Holiday celebration--honey-sweetened mascarpone cheese provides a creamy base for fresh figs."
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Ingredients
3 h 40 m servings 480Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pulse together flours, sugar, and salt in a food processor. Add butter and process until mixture is crumbly with some pea-sized pieces. Drizzle with water and lemon juice; pulse a few more times. Transfer dough to a large bowl; gently knead until it comes together. Wrap in plastic wrap and chill for 1 hour.
- Unwrap dough; let stand for 5 to 10 minutes. Place on a floured piece of parchment paper and roll out into a 13-inch circle about 1/4-inch thick. Slide parchment with dough onto a baking sheet.
- Stir mascarpone in a small bowl until softened. Stir in egg yolk, honey, and vanilla. Spread onto dough, leaving a 2-inch border. Arrange figs in concentric circles on top, alternating light and dark figs if using a mixture. Use parchment to help lift dough edges as you fold dough edges over fruit, pleating as necessary. Leave fruit exposed in the center. Chill, covered, for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Uncover and brush dough edges with milk. Sprinkle entire galette with turbinado sugar.
- Bake in the preheated oven until crust is golden and filling is bubbly, 40 to 45 minutes. Transfer to a wire rack and let cool for 30 minutes.
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Footnotes
- Cook's Notes:
- Dough can be chilled up to 3 days or frozen up to 1 month.
- A mixture of dark figs, such as Black Mission, and light figs, such as Sierra is preferable. Halve or quarter them.