Fig Galette with Mascarpone Cheese
Ingredients
Dough
2 1/2 cup all-purpose flour
1 tsp granulated sugar
1 teaspoon salt
2 sticks unsalted butter
1/4 cup ice water
Filling
4 oz mascarpone cheese
2 tbsp honey, plus more for serving
6–7 Joe’s Premium Black Mission figs about 1/2 pound, Washed & sliced
1 large egg
2 teaspoons demerara sugar
Instructions
Make the dough:
Mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. You may pulse in food processor if you have one.
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour or freeze up to one month.
Make the galette:
Preheat the oven to 400°F.
Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper.
In a small bowl, mix together the mascarpone cheese and 2 tablespoons of honey. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the figs on top of the cheese, then fold the edge of the dough up on the figs, pleating as you make your way around the galette.
Whisk egg and lightly brush the wrapped dough with the egg wash, and sprinkle the dough with demerara sugar. Transfer the galette with the parchment paper onto a heavy baking sheet.
Bake in the oven for about 30 minutes, or until the crust is golden brown. Remove from oven and drizzle with the honey. Let it sit for about 5 minutes before slicing. Enjoy warm or room temperature and if you’d like add a scoop of ice cream. Mangia!
Notes
Dough makes enough for two galettes and it’s our favorite pie dough recipe. Feel free to use your favorite dough recipe too.
Dough can be made in advance, three days in fridge & month in freezer.