Fig and Honey Galette

Honey often appears at Rosh Hashanah celebrations as a way to express hope for sweetness in the year to come. In this dessert--a fitting end to any High Holiday celebration--honey-sweetened mascarpone cheese provides a creamy base for fresh figs.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 480 Calories

Ingredients

• 1 tablespoon milk
• 1 egg yolk
• 2 tablespoons white sugar
• 1 ½ teaspoons vanilla extract
• 1 teaspoon salt
• 2 tablespoons honey
• 1 ¼ cups all-purpose flour
• 1 tablespoon lemon juice
• ½ cup whole wheat flour
• 1 (8 ounce) container mascarpone cheese
• ¼ cup ice water
• 1 ½ sticks cold unsalted butter, cubed
• 2 pints fresh figs, halved
• 2 tablespoons turbinado sugar, or as needed

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Pulse together flours, sugar, and salt in a food processor. Add butter and process until mixture is crumbly with some pea-sized pieces. Drizzle with water and lemon juice; pulse a few more times. Transfer dough to a large bowl; gently knead until it comes together. Wrap in plastic wrap and chill for 1 hour.

Step 3

Unwrap dough; let stand for 5 to 10 minutes. Place on a floured piece of parchment paper and roll out into a 13-inch circle about 1/4-inch thick. Slide parchment with dough onto a baking sheet.

Step 4

Stir mascarpone in a small bowl until softened. Stir in egg yolk, honey, and vanilla. Spread onto dough, leaving a 2-inch border. Arrange figs in concentric circles on top, alternating light and dark figs if using a mixture. Use parchment to help lift dough edges as you fold dough edges over fruit, pleating as necessary. Leave fruit exposed in the center. Chill, covered, for 1 hour.

Step 5

Uncover and brush dough edges with milk. Sprinkle entire galette with turbinado sugar.

Step 6

Bake in the preheated oven until crust is golden and filling is bubbly, 40 to 45 minutes. Transfer to a wire rack and let cool for 30 minutes.