Honeyed Fig and Walnut Galette 4.000

Goran Kosanovic for The Washington Post; food styling by Bonnie S. Benwick for The Washington Post

Sep 12, 2018

Nestled inside this sweet galette are ripe, juicy figs glazed with warm vanilla- and orange-scented honey and walnuts.

If your figs are quite soft and ripe, simply drizzle the honey over the fruit instead of tossing them with it. If you don’t have figs, use whatever fruit is in peak deliciousness.

To read the accompanying story, see: Think pies are too fussy? A rustic galette is just as impressive — and much easier..

Make Ahead: The assembled galette needs to rest in the refrigerator for 20 to 30 minutes, or up to 1 day in advance.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 3 tablespoons finely chopped or ground walnuts
  • 1 tablespoon plus 1 1/2 teaspoons flour
  • 1 tablespoon granulated sugar
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract or paste
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon kosher salt
  • 12 ounces small fresh figs, stemmed and each cut in half
  • 1/2 Endlessly Adaptable Galette Dough recipe (1 disk rolled out on a baking sheet; see related recipe)
  • 1 large egg
  • 1 tablespoon milk, heavy cream or water
  • Turbinado sugar, for sprinkling
  • Creme fraiche, for serving (optional)

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Directions

Combine the ground walnuts, flour and granulated sugar in a small bowl. Place the honey in a microwave-safe mixing bowl; microwave on LOW for 10 to 15 seconds or until warmed through and runny. Stir in the vanilla extract or paste, the orange zest and salt. Add the figs and toss gently to coat.

Remove the rolled-out round of dough from the refrigerator. Scatter the walnut-flour mixture evenly over the dough, leaving a 2-inch margin all around. Arrange the halved figs in a circular pattern, again leaving the same margin. Drizzle any glaze left in the bowl over the fruit.

Fold the edges over the filling, pleating at points to make a circle. Refrigerate for 25 to 30 minutes to chill and set the dough.

Preheat the oven to 375 degrees. Whisk together the egg and milk, heavy cream or water in a small bowl.

Brush the edges of galette with the egg wash, then sprinkle all over with the turbinado sugar. Bake (middle rack) for 45 to 50 minutes, until golden brown and crisp, rotating the pan from front to back halfway through.

Cool for 30 minutes. Serve wedges with dollops of creme fraiche, if desired.

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Recipe Source

From baker Polina Chesnakova.

Tested by Bonnie S. Benwick.

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