Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/3 cup ice water
- 1 cup ricotta cheese
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 8-10 fresh figs, sliced
- 1 egg, beaten
- 1 tablespoon turbinado sugar
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a large bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add the ice water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. In a medium bowl, mix together the ricotta cheese, honey, vanilla extract, and ground cinnamon until smooth.
5. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer the dough to the prepared baking sheet.
6. Spread the ricotta mixture evenly over the dough, leaving a 2-inch border around the edges.
7. Arrange the sliced figs on top of the ricotta mixture.
8. Fold the edges of the dough over the filling, pleating as necessary.
9. Brush the edges of the dough with the beaten egg and sprinkle with turbinado sugar.
10. Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
11. Let cool for a few minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 33g
Protein: 7g
Fiber: 2g
Sugar: 14g
Sodium: 105mg
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Mascarpone cheese can be substituted for ricotta cheese.
- Maple syrup can be substituted for honey.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the ricotta mixture.
- Use different fruits, such as peaches or plums, instead of figs.
- Add a sprinkle of sea salt on top of the galette before baking for a sweet and salty flavor.
Tips and tricks:
- Make sure the butter is cold when mixing the dough to ensure a flaky crust.
- Use a sharp knife to slice the figs thinly and evenly.
- If the dough becomes too warm while rolling it out, refrigerate it for a few minutes before continuing.
Storage instructions:
Store any leftover galette in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the galette in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the galette on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Sprinkle chopped pistachios or almonds on top of the galette before serving.
Pairings:
Serve the galette with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggested side dishes:
A simple green salad or roasted vegetables would make a great side dish for this galette.
Troubleshooting advice:
- If the dough is too dry, add a little more ice water, a tablespoon at a time, until it comes together.
- If the galette is browning too quickly, cover it loosely with foil and continue baking.
Food safety advice:
Make sure to wash the figs thoroughly before slicing and using in the recipe.
Food history:
Galettes originated in France and are a type of free-form tart that can be filled with sweet or savory ingredients.
Flavor profiles:
This galette is sweet and creamy with a hint of cinnamon and a buttery, flaky crust.
Serving suggestions:
Serve the galette warm or at room temperature as a dessert or a sweet brunch dish.
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