Indulge in a simple yet elegant Honey Ricotta and Fig Galette. Made with a flaky dough, a creamy sweet honey ricotta, crushed pistachios and fresh figs. This rustic dessert is perfect for any occasion!

We are now approaching the end of fig season here, and since I wanted to use the last available figs, I thought about making this easy yet impressive dessert. This Honey Ricotta and Fig Galette is a perfect dessert for anyone to make, especially for beginners. This galette combines a buttery flaky dough, with a creamy sweet ricotta, crushed pistachios and sliced fresh figs. A sweet and savoury flavoured galette which makes a perfect not so sweet dessert. Whether you’re hosting a dinner party or just want a delicious treat, this fig galette is the perfect choice.

How to make the galette

The beauty of a galette is in its rustic charm, there’s no need for perfection. It’s incredibly simple to make. Just roll out the dough into a large circle, then spread your honey ricotta filling evenly in the center, leaving about a 5 cm border. Sprinkle crushed pistachios over the filling, and layer sliced figs on top. Once filled, gently fold the edges of the dough over the filling, pleating and tucking as you go to form a neat, rustic edge. There’s no need to be precise; the more imperfect, the better! Brush the crust with some milk and a sprinkle of brown sugar, for a golden finish before baking.

Tips for the best Flaky dough

For this galette, I opted to go with a flaky pie dough as I adore how crumbly this type of dough gets, and personally I just love picking up the fallen crumbs from the plate. Besides, this dough is so easy to make that it was a no brainer.

To get a successful flaky dough the secret is to keep everything really cold and to work as fast as you can. We don’t want the butter to melt while we’re forming and shaping the dough. If this happens, we will loose all the flakiness of the dough. Therefore, while making this dough make sure to use your hands the least as possible and to work on a cold surface, such as your kitchen countertop. Also, make sure to use cold cold water. Another important tip: Please leave the dough to rest for at least an hour before working with it! This definitely makes a huge difference on the outcome of your baked goods.

FAQs

Can store bought pie dough be used?

Most definitely! Even though making this dough is relatively easily, some times when in a time crunch, store bought pie dough is great to make this easy galette.

How to serve this delicious galette?

While still warm, I prefer to serve this honey ricotta and fig galette with a scoop of ice cream (my favourite option: vanilla) or a generous dollop of whipped cream! You can also serve this with Greek yogurt for a healthier version! Alternatively, you can also serve the galette cold and even without any other toppings.

How to store any leftover galette?

As this galette contains cheese, I recommend that if you have any leftovers, store them in airtight container and place them in the fridge for not more than three days. When ready to eat, either leave it cold or else warm it up slightly before serving.

Ingredients

Galette Dough

175 g plain flour
125 g cold butter cubed
1/2 tsp salt
40 g brown sugar extra for sprinkling
40 ml cold water
1 tbsp milk

Honey Ricotta and Fig Filling

200 g ricotta
45 ml honey
1 tsp vanilla extract
zest of 1 lemon
4/6 fresh figs sliced
30 g pistachios crushed

Instructions

Making the Galette Dough

In a large bowl mix together the flour, sugar and salt.
Add the cubed cold butter and work into the flour. You can either use a pastry cutter or work with your hands. If you’re using your hands, you have to work fast so as not to melt the butter. Rub in all the butter in the flour until you have a coarse mixture with small pebbles of butter. This process can be also done in a food processor.
Slowly start adding a tablespoon at a time of cold water, while forming a smooth dough. Your dough might require less or more water.
Once the dough is ready, wrap into some cling film and store in the fridge for at least an hour or two.

Preparing the Honey Ricotta Filling

While the dough is resting in the fridge, prepare your filling. In a bowl mix together the ricotta, honey, vanilla and lemon zest. Set aside until ready to assemble.

Assembling the Galette

Preheat the oven to 200°C/400°F. Line a baking tray with parchment paper. Set aside.
On a floured surface open the dough into a large circle about 5mm thickness.
Place the ricotta mixture in the middle of the dough. Spread it into an even layer and leave a 5cm border all round.
Sprinkle half of the crushed pistachios over the sweet ricotta and layer the sliced figs on top.
Fold the edges to roughly cover some of the filling. Brush the edges with milk and optionally sprinkle all over the galette with brown sugar.
Bake for about 40 minutes or until the edges have a nice golden brown colour. Let it cool slightly before serving. Enjoy!

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Honey Ricotta and Fig Galette