Galettes come in many different tastes, shapes, and mixtures. From sweet to savory, round to square, soupy to the firm, there are galettes sure to suit a variety of tastes. Apprentice bakers are often intimidated by making their own dough, but not to worry, as this pastry is meant to look rustic and is very forgiving for those worried about the appearance of their bakes.
Galettes were one of my grandmother’s favorites to make because of the limited amount of prep and effort to ensure a beautifully delicious result. This recipe is one straight from her cookbook, adapted slightly to suit my taste for less sugar to allow the flavor of figs and honey to shine through; I hope you enjoy it!
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 lemon, zested
- 1/4 teaspoon sea salt, finely ground
- 1 1/4 sticks (10 tablespoons) unsalted butter, cubed and chilled
- 3 tablespoons of ice water
- 1/2 cup orange jam/marmalade
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1/2 teaspoon cardamom
- 1 teaspoon cinnamon
- 16 small (10 large) mission figs, sliced into quarters with stems removed
Pro Tip: I really like the tart flavor of citrus to contrast the sweetness and spice of the fig filling, so I use marmalade or jam with chunks of rind or fruit in it to compliment the other flavors of the galette.
- Combine the flour, 2 tablespoons of sugar, lemon zest, and salt in a food processor or bowl and mix until well blended. Gradually add the cubed butter and incorporate until the mixture resembles a coarse mix of butter with your dry ingredients. Slowly add in the ice water as you stir or pulse until moist clumps of dough form. Put the clumps of dough onto a work surface and gently knead them into a ball. Flatten with a rolling pin, form the dough into a disk and wrap in plastic wrap to chill in the fridge for about an hour.
- In a clean bowl, whisk together 1 tablespoon of brown sugar with the cardamom and cinnamon.
- Slice your washed figs, cutting them into quarters after removing the stems. Once sliced, coat them in the mix of brown sugar and spices.
- Position an oven rack in the center of the oven and place a baking sheet on it. Preheat the oven to 400 degrees Fahrenheit.
- Roll out your chilled dough into a 10-11 inch circle and place it on a piece of parchment paper. Spread your orange marmalade or jam onto the dough, leaving about a 2-inch border from the edges. Arrange the sugar-coated figs on top of the marmalade. Fold the dough border (not covered with marmalade) over the filling to form a round about 8-inches in diameter. The crust will look messy, just ensure that it is well-formed by pinching to seal the pleats at the top and any cracks that may form along the edges.
- Place your galette onto the baking sheet in the oven and bake until the crust is golden, about 40 minutes (I check in on it around 30 minutes to assess the color).
- Drizzle the two tablespoons of honey over the filling of the galette and allow the galette to cool for 10 minutes before jimmying a spatula beneath the crust to release the galette from the parchment. Transfer to a plate and serve!
Although this recipe only takes a few ingredients and is super simple to follow, there are some steps that are crucial to ensuring a great turnout:
- The pre-heated baking sheet will ensure that the galette’s pastry is evenly baked and will prevent the filling from creating a soggy bottom crust.
- Drizzling the honey once the galette is removed from the oven is a must. If you add the honey on top during the baking process, you run the risk of it crystallizing from prolonged exposure to the heat. Adding it onto the filling afterwards allows it to seep into the galette, but not be overexposed to heat.
- Galettes are likely to leak. If your galette leaks, not to worry. Just ensure to cut away portions of the filling that have leaked out and may have attached to the dough to ensure successful removal of your galette from the parchment.
I hope you enjoy this recipe, sahtein!