Fig and Walnut Galette
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
- 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.