Fig and Almond Galette

Steps

1. 1

   Make the pastry dough

   • In a food processor, combine the flour, salt, and sugar.
   • Pulse a few times to mix.
   • Add the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter visible (8–10 pulses).
   • With the machine running, add the ice water 1 tbsp at a time, pulsing after each addition, just until the dough begins to hold together when pressed (you may not need all 4 tbsp).
   • Turn the dough out onto the counter, gather it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes until firm.

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   Ready when: Dough holds together when pressed, is disk-shaped, with no visible flour streaks

   Tip: Keep all ingredients cold; if the dough becomes warm or sticky while processing, wrap and chill again for 10 minutes. Avoid overworking—mix just until the dough comes together.

2. 2

   Prepare the almond filling

   • In a small bowl, combine the sliced almonds and raw honey, stirring until the almonds are evenly coated.
   • If using almond extract, add it and stir to combine.
   • Let the mixture sit for 10 minutes so the almonds soften slightly and the flavors meld.
   • This step can be done while the dough chills.

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   Ready when: Almonds are uniformly coated with honey

   Tip: This step can happen during the dough chilling, so there is no additional waiting time. You can make the filling while the dough cools.

3. 3

   Roll out the pastry

   • On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) round, about ¼-inch (6 mm) thick.
   • Try to make it as even as possible; some rusticity is fine.
   • Carefully transfer the dough round to a parchment-lined baking sheet (17×12 inch / 43×30 cm), settling it gently without stretching.

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   Ready when: Dough is an even 12-inch round, about ¼-inch thick, on the parchment paper

   Tip: If the dough cracks at the edges, pinch the cracks together—this won't affect the final result. If the dough becomes too soft to handle, slide the sheet into the fridge for 5 minutes to firm it up.

4. 4

   Assemble the filling and figs

   • Spread the almond-honey mixture in the center of the dough round, leaving a 2-inch (5 cm) border uncovered around the edge.
   • Arrange the fig quarters on top of the filling, overlapping them slightly in a circular pattern from the outside edge toward the center.
   • Drizzle any remaining honey from the almond mixture over and between the figs.

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   Ready when: Filling is spread in a thin layer, figs are overlapped and arranged in a circle

   Tip: Don't crowd the figs too much—they will release liquid as they bake. Leave some space between them so the pastry and honey show through. The overlapping pattern makes the galette look rustic and intentional.

5. 5

   Fold the pastry border

   • Gently fold the 2-inch (5 cm) pastry border up and over the edge of the filling, pleating it as you go around the galette.
   • The pastry will partially cover the filling, leaving the center open (this is the rustic galette style).
   • Work carefully—the pastry should slightly overlap where it meets, but wrinkles and folds are natural and desirable.

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   Ready when: Border is folded evenly all around, center is open and shows the filling, pastry is creased but not torn

   Tip: If the pastry tears, simply pinch it together—moisture from the filling will help seal small tears as it bakes. The rustic, wrinkled look is part of the charm.

6. 6

   Apply the egg wash

   • In a small bowl, whisk together the egg yolk and milk until smooth and combined.
   • Using a pastry brush, lightly brush the entire pastry border (but avoid the exposed filling) with the egg wash.
   • Use a thin, even coat—too much wash will make the pastry soggy.

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   Ready when: Pastry border has a thin, even coating of egg wash; it looks glossy

   Tip: Don't brush the filling itself—you want the figs and honey to stay a natural light color. Apply the wash only to the pastry edge and folded areas.

7. 7

   Bake and cool the galetteOven 375°F / 190°C

   • Place the galette in a preheated 375°F (190°C) oven and bake for 35–40 minutes, until the pastry border is deep golden brown and you can see the filling bubbling slightly at the edges where it meets the pastry.
   • If the edges begin to brown too quickly (before the center pastry looks done), loosely cover them with a piece of foil.
   • Remove from the oven and let cool on the baking sheet for 10 minutes.
   • The galette will firm up slightly and be easier to slice.

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   Ready when: Pastry border is deep golden brown (not pale), filling bubbles visibly at the edges, pastry is set after 10 minutes of cooling

   Tip: The center of the galette may still be slightly warm after 10 minutes. If you prefer it cooler or want cleaner slices, let it rest a bit longer. It can be served slightly warm, at room temperature, or chilled.