Receta Fig and Honey Galette
You have 4 ingredients. You have to make a beautiful, impressive dessert. You have less than 1 hour. Go!
What the &^%$ am I going to do with another 4 lbs of figs? [digs through freezer] Oooh, I wonder what’s encased inside this rectangular iceberg in the very back corner? Is that an emergency pie crust leftover from last Thanksgiving?! YEEEEESSSSS.
And the fact that I didn’t even have an egg to make an eggwash for the crust mattered not.
As we’ve talked about before, “galette” might as well be French for “just throw some #%$^ inside a pie crust and be prepared to be treated like a total superhero for your magical creation.”
Although I will say, if you spend the extra 3.7 minutes daintily laying fig slices in concentric circles rather than throwing them inside a pie crust and hastily spreading them out, being treated like a total superhero is completely warranted. But the magical creation at the end will taste exactly the same: magical.
If you follow me on Instagram, you’ve probably noticed that my feed has been full of pictures of figs and figgy things. 11 lbs in ~2 weeks, which means figs are finally getting their own blog category.
(And sorry about the photo of that 11-inch long jerk caterpillar. I sure hope that jerk completely enjoyed cleaning my grapevine of nearly all of its leaves.)
(Jerk.)
But we had 4 ingredients: pie crust, figs, honey, and sugar. And we made a beautifully impressive, super simple, and magical dessert in under and hour.
And now it’s your turn. Go!
An incredibly easy and beautifully simple dessert with fresh figs, honey, and ready-to-bake pie dough.
Ingredients
1 just-unroll-it refrigerated pie crust
- ~10 oz small figs, thinly sliced
- 1 Tbsp honey
- 1 Tbsp course sugar
Instructions
Preheat oven to 350.
Unroll your pie crust onto a piece of parchment paper set on a large baking pan.
Starting about 1.5-inches from the edge of the pie crust, lay the figs in circles where they slightly overlap. Or start from the inside - you can't screw it up.
Fold the edge of the pie crust in so that it just touches the outer ring of figs.
Heat the honey in the microwave with 1/2 tsp of water for a few seconds and mix well.
Use a brush and glaze the dough and figs with the honey. Sprinkle sugar over the galette and transfer to the oven.
Bake for ~30 minutes until the crust is nicely golden brown.
Remove from the oven, and let set for ~10 minutes before transferring to a rack and cooling completely.
The galette is excellent served warm, room temperature, or cold straight from the fridge. With or without a scoop of ice cream on top.
Notes
Yields: 8 slices
Source: The Brewer and The Baker
Estimated time: 45 minutes