Making a Fig and Walnut Galette might sound fancy, but trust me, it’s easier than pie! This rustic tart is bursting with sweet figs, crunchy walnuts, and a hint of warm spice, all wrapped in a flaky, buttery crust. It’s the perfect dessert for any occasion, and I’m excited to share my go-to recipe with you.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Filling:
- 1 pound fresh figs, stemmed and quartered
- 1/2 cup walnuts, roughly chopped
- 1/4 cup brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling
Step-by-Step Instructions
Step 1: Make the Crust
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for a flaky crust!
Step 2: Add Water
Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and is not too sticky. You might not need all the water.
Step 3: Chill the Dough
Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, making the crust easier to roll out.
Step 4: Prepare the Filling
In a large bowl, combine the quartered figs, chopped walnuts, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to combine everything. The flour will help thicken the juices from the figs as it bakes.
Step 5: Roll Out the Dough
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Don’t worry if it’s not perfectly round; a rustic look is part of the charm!
Step 6: Assemble the Galette
Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. Arrange the fig mixture in the center of the dough, leaving a 2-inch border around the edge.
Step 7: Fold the Edges
Gently fold the edges of the dough over the filling, pleating as you go. The center of the galette will be open, which is perfect!
Step 8: Egg Wash and Sugar
Brush the folded edges of the crust with the beaten egg wash. Sprinkle the coarse sugar over the egg-washed crust for a little extra sparkle and crunch.
Step 9: Bake
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Step 10: Cool and Enjoy
Let the Fig and Walnut Galette cool on the baking sheet for at least 15 minutes before slicing and serving. The flavors will continue to develop as it cools.
Serving Suggestions
This Fig and Walnut Galette is wonderful on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess complements the warm, sweet galette beautifully.
Consider pairing it with a cheese board featuring a soft cheese like brie or goat cheese. The savory cheese provides a nice contrast to the sweetness of the galette.
The rustic nature of the galette makes it perfect for casual gatherings, potlucks, or even a cozy weeknight dessert. It’s also elegant enough for holiday celebrations.
Storage and Reheating
To store any leftover Fig and Walnut Galette, let it cool completely. Wrap it loosely in plastic wrap or store it in an airtight container at room temperature for up to 2 days.
To reheat, you can warm it in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. Alternatively, you can microwave individual slices for a quick warm-up, but the crust won’t be as crisp.
Key Details
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Servings: 6-8
Equipment:
- Large bowl
- Pastry blender or fingertips
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
This homemade galette is sure to impress! I hope you enjoy making and sharing this delicious Fig and Walnut Galette.
Fig and Walnut Galette
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1 pound fresh figs stemmed and quartered
- 1/2 cup walnuts roughly chopped
- 1/4 cup brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg beaten (for egg wash)
- 1 tablespoon coarse sugar for sprinkling
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and is not too sticky.
- Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- In a large bowl, combine the quartered figs, chopped walnuts, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to combine everything.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. Arrange the fig mixture in the center of the dough, leaving a 2-inch border around the edge.
- Gently fold the edges of the dough over the filling, pleating as you go.
- Brush the folded edges of the crust with the beaten egg wash. Sprinkle the coarse sugar over the egg-washed crust.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the Fig and Walnut Galette cool on the baking sheet for at least 15 minutes before slicing and serving.