Before fresh figs disappear, nestle some in this galette

  • Good luck resisting this Honeyed Fig and Walnut Galette.

    Good luck resisting this Honeyed Fig and Walnut Galette. Goran Kosanovic for The Washington Post, food styling by Bonnie S. Benwick

By Polina Chesnakova
The Washington Post
Updated 9/25/2018 2:44 PM

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 at peak deliciousness.


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

Honeyed Fig and Walnut Galette

3 tablespoons finely chopped or ground walnuts

1 tablespoon plus 1½ teaspoons flour

1 tablespoon granulated sugar

2 tablespoons honey

½ teaspoon vanilla extract or paste

1 teaspoon finely grated orange zest

½ teaspoon kosher salt

12 ounces small fresh figs, stemmed and each cut in half

½ Endlessly Adaptable Galette Dough recipe (1 disc, rolled out on a baking sheet; see recipe below)

1 large egg

1 tablespoon milk, heavy cream or water

Turbinado sugar, for sprinkling

Creme fraiche, for serving (optional)

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.

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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 the 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.

Serves 4 to 6

Nutrition (based on 6 servings) -- Calories: 340; Total Fat: 19 g; Saturated Fat: 11 g; Cholesterol: 50 mg; Sodium: 200 mg; Carbohydrates: 41 g; Dietary Fiber: 3 g; Sugars: 18 g; Protein: 4 g.


Endlessly Adaptable Galette Dough

2 cups flour, plus more as needed

½ cup medium or finely ground cornmeal

2 teaspoons sugar

1 teaspoon kosher salt

16 tablespoons (2 sticks) cold unsalted butter, cut into cubes

¼ cup ice water

¼ cup sour cream (may substitute buttermilk or plain yogurt)

Whisk together the flour, cornmeal, sugar and salt in a mixing bowl. Add the cubed butter and toss to coat. Use a pastry cutter or forks to cut the butter into flour until mixture resembles coarse meal.

Mix the water and sour cream in a cup, then drizzle a few tablespoons at a time over the flour-butter mixture. Use a flexible spatula to stir in the water, adding a few tablespoons at a time, until the dough is hydrated but not sticky; when you pinch the dough into clumps, it should hold together.

Gather the dough into one mass, then divide it in half, forming 2 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour, and up to overnight.

Lightly flour a work surface. Line a baking sheet with parchment paper. Roll out 1 disk of dough into a 13-inch circle, about 1/8-inch thick. Transfer to the baking sheet. Refrigerate while you prepare the filling.

Serves 12

Nutrition -- Calories: 240; Total Fat: 17 g; Saturated Fat: 10 g; Cholesterol: 45 mg; Sodium: 100 mg; Carbohydrates: 20 g; Dietary Fiber: 1 g; Sugars: 0 g; Protein: 3 g.

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