summary

This seasonal galette makes for a wonderful dessert, especially when served with a dollop of fresh whipped cream or vanilla ice cream. The magic of a free-form galette is that its beauty lies in the golden uneven edges so it doesn’t need to be perfect. You can use any variety of fresh figs including black mission, brown turkey or calimyrna.

ingredients

Dough Ingredients
1 1/4 cups all-purpose flour
1 teaspoon sugar
½ teaspoon kosher salt
8 tablespoons very cold, unsalted butter
3 tablespoons ice-cold water
Tart Ingredients
5 ounces almond paste
3 tablespoons unsalted butter, at room temperature
1 egg
2 tablespoons flour
1 teaspoon orange zest
¼ teaspoon kosher salt
1 ½ lbs fresh figs, stemmed and halved (or quartered if very large)
1 tablespoon honey
2 tablespoons pistachios
1 tablespoon whole milk
1- 2 tablespoons turbinado sugar

directions

To make the galette crust, place the flour, sugar and salt in the base of a food processor fitted with a metal blade. Pulse several times to mix together. Cut the butter into small pieces and add to the food processor, pulsing until you have very small pieces of butter. With the motor running, add the water. Don’t worry if the dough doesn’t come together at this point. Transfer the dough to a flour-dusted work surface and knead a few times to pull the dough together. Form into a disc and cover in plastic wrap or parchment paper and chill in the refrigerator for at least an hour.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place the almond paste, butter, egg, flour, orange zest and salt, in a food processor fitted with a metal blade. Pulse just until everything is combined.
On a flour-dusted work surface, roll out the dough to about a 12-inch circle. It’s ok if it isn’t a perfect circle or if the edges crack. Transfer the dough to the prepared baking sheet. Leaving a 2-inch border, spread the almond mixture into the center of the dough. Pile the figs over the almond paste and drizzle with the honey. Sprinkle the pistachios on top of the figs.
Fold the edges over the figs, pleating as you go, to enclose the galette while leaving the middle open. Brush the edges with milk and sprinkle with sugar.
Transfer to the middle rack in the oven and bake until the galette is golden brown, 30-35 minutes. Allow the galette to cool for 10-15 minutes, slice and serve.