Orange, fig and honey galette
The tartness of citrus fruit balances out the sweetness of fresh figs in this tasty galette.
Figs have a very short growing season, and when they show up in my local grocery stores I am all over them. Lucky for me I have several neighbors who own fig trees, and I become annoyingly impatient in the early part of the fig harvest season waiting for those baby figs to plump up.
My affinity for fresh figs has not spread to the dried version, however, so when they’re not in season, I turn to fresh berries or slices of stone fruit to fill this incredibly delicious dessert pastry.
The beauty of this particular galette combination is the Mediterranean flavors – oranges, figs and honey are all produced in abundance in Israel. The fruit is also cooked and infused with fresh cardamom, giving it a sweet, earthy aroma and flavor.
If you’re short on time, go with a store-bought dough (see note below) – I guarantee no one will be the wiser and it’ll be just as delicious!
- 1 1/3 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup heavy cream or coconut milk
- 1/2 cup Earth Balance or unsalted butter
- 8 ounces figs
- 2 navel oranges
- 1/4 cup honey
- 3/4 cup water
- 2 tablespoons corn starch
- 1/2 teaspoon cardamom seeds
- 1 teaspoon salt
- 1 large egg
- 1 tablespoon water
- 2 tablespoons sugar
Mix flour, sugar and salt in processor.
Put egg in measuring cup and beat; add heavy cream to equal 1/3 cup.
Cut butter into small chunks and add to flour mixture. Pulse to begin mixing the dough.
Pour egg and cream mixture over dough, and continue processing until you have large dough pieces.
Lay out a large piece of saran wrap and press dough into a ball. Wrap, and refrigerate at least one hour.
Preheat oven to 375° F.
Cut stems off figs and slice into rounds. Place in medium sized pot. Add honey, water, corn starch, salt and cardamom.
Stir gently and bring to a low boil. Simmer, stirring frequently, for 5 minutes or until sauce thickens. Remove from heat.
Cut peel and white pith off oranges and slice into rounds. Add to pot with figs and stir gently to coat orange slices.
Cut a piece of parchment paper roughly the size of your baking sheet. Sprinkle lightly with flour, and roll out dough into a circle with ½ inch thickness. (If using ready made dough, roll out pie crust until smooth and flat.)
Layer orange and fig slices in center of dough circle. Turn over edges, crimping as needed when turning corners. Brush with egg wash and sprinkle with sugar. Slide galette with parchment paper onto a baking sheet.
Bake for 25-30 minutes, or until crust is golden.
*For a real time saver, use a ready made frozen raw pie crust. Simply turn it over onto your work surface, dust lightly with flour, and roll it out until smooth.