Fig Galette with Honey Mascarpone
The first galette I made with fresh figs leaked all over the sheet pan. I’d spread the mascarpone right to the edge of the dough, so once it warmed up it slid straight out through the folds and burned. Now I leave a bare 2-inch border, every time. Kind of obvious in hindsight.
The fig slices go on in overlapping rounds, a little like roof shingles, starting at the outside and working in. Slice them crosswise about 1/4 inch thick; thicker rounds stay pale and wet in the middle. The dough has a third whole wheat flour (whole spelt works too), which gives the crust a nutty, slightly sandy bite that plain flour doesn’t. We eat it barely warm, with a cup of black coffee.
This fig galette with honey mascarpone is the free-form tart I bake once figs get cheap in late summer. No pan needed. The mascarpone sets into a lemony layer under the fruit, the almonds toast right on the crust, and the extra honey goes on after baking so it stays glossy. It keeps two days in the fridge, though the crust softens a bit.
Ingredients
Equipment
Method
- Whisk the all-purpose flour, whole wheat flour, powdered sugar and salt in a large bowl. Add the cold butter cubes and rub them in with your fingertips until the mixture looks like coarse crumbs with a few pea-size bits of butter left.3/4 cup plus 1 tbsp all-purpose flour, 1/3 cup plus 1 tbsp whole wheat or whole spelt flour, 1/4 cup powdered sugar, 1 pinch salt, 5 tbsp plus 1 tsp cold unsalted butter
- Sprinkle in the 1 tablespoon of lemon juice and 3 tablespoons of ice water, then toss with a fork until the dough holds when pinched, adding the last tablespoon of water only if it's still dry. Press it into a flat disk, wrap it and chill for 30 minutes.1 tbsp lemon juice, 3 to 4 tbsp ice water
- Heat the oven to 400°F and line a large baking sheet with parchment paper. Stir the mascarpone with the 2 tablespoons of lemon juice, the lemon zest and the 1 tablespoon of honey until smooth.1/2 cup mascarpone, 2 tbsp lemon juice, 1/2 lemon, zested, 1 tbsp honey
- Slice the figs crosswise into 1/4-inch rounds. Roll the dough out on a floured piece of parchment into an 11-inch round and slide it, parchment and all, onto the baking sheet. Spread the mascarpone over the center, leaving a bare 2-inch border, then overlap the fig rounds on top in circles, working from the outside in.6 fresh figs
- Fold the border up over the edge of the filling, pleating it as you go. Brush the crust with the beaten egg, then scatter the sliced almonds over the crust and a few over the figs.1 large egg, 2 tbsp sliced almonds
- Bake for 35 to 40 minutes, until the crust is deep golden and the figs look glossy and slumped. Let the galette cool on the sheet for 10 minutes, then drizzle the remaining 1 tablespoon of honey over the figs and slice.1 tbsp honey
Nutrition
Notes
No whole wheat or spelt flour? Use 1 1/4 cups all-purpose flour in total. The dough keeps 2 days wrapped in the fridge, so you can make it ahead.
You might also like our Easy French Apple Tart.
