Fig and Honey-Balsamic Ricotta Galette
Serves 6 – 8
Dough adapted from Smitten Kitchen
1 c all purpose flour
1/4 c whole wheat flour
3 tsp light brown sugar
pinch of salt
8 tbsp/113 g unsalted butter, cold and cubed
3/4 c whole milk ricotta
6 – 8 large fresh figs (maybe 9 or 10 if they’re small)
3 tsp honey
1.5 tsp Terra Creta Balsamic Cream (or other balsamic reduction)*
1 egg yolk
~ 1 tbsp lemon juice
*Note, if cannot find this product you can likely order it, but essentially it is a mix of balsamic reduction and petimezi (grape molasses). If you want to experiment with what is readily available you can try finding grape molasses or if not, try honey combined with a good quality balsamic reduction. It is the consistency of chilled honey, i.e. a bit thicker, so don’t make it too runny!
- Make the dough: In a bowl combine the flours, salt, 2 tsp brown sugar and whisk to combine. Add the cold butter and use your hands or a pastry blender until you have a course meal with little chunks of butter. In a separate bowl, combine 1/4 c ricotta and 3 tbsp cold water. Add that to the flour-butter mixture and work until you have a dough that just comes together; don’t overwork. Add an additional 1 tbsp cold water if needed. Wrap in plastic wrap and chill in the refrigerator for at least one hour.
- Prep the filling: Slice the figs (~1/4 inch I guess) and place them in a bowl or deep plate. Pour the lemon juice and 1 tsp honey over them, cover in plastic wrap and place them in the refrigerator until use. In a small bowl, evenly combine the remaining 1/2 c ricotta, remaining 2 tsp honey and the balsamic reduction. Cover in plastic wrap and place in refrigerator until use.
- Assemble the galette! When your dough has chilled, preheat the oven to 400F/200 C and take the figs and ricotta out of the refrigerator. Also place a piece of parchment paper on a baking sheet.
- Roll out the dough into a circle on a well floured surface to ~14 inches in diameter and then using your rolling pin, transfer it the parchment-lined baking sheet. Spread the ricotta filling in the center leaving ~2 inches around the perimeter. Assemble the figs in a circular pattern starting in the middle and moving out. That way you can put the prettiest pieces in the middle and the ends and broken pieces at the edge where the crust folds over. 🙂
- Fold the crust in and prepare the egg wash by whisking the egg yolk and remaining 1 tsp of brown sugar. Brush it over the crust. Bake on the lower rack for 30 minutes or until golden brown. Let stand for at least 5 – 8 minutes before serving. Recommended to serve hot or at room temperature.