Honey Ricotta and Fig Galette

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.

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.

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!