Fig and Honey Galette

Nearly all of our fruit has come from Thistledown Farms this summer.  We went to get one more flat of blueberries to freeze for the winter, and I couldn't pass up the container of fresh figs.  When ripe in the summer they are such an amazing sweet treat.

To try something new, I made a galette recipe from Deborah Madison Vegetarian Cooking for Everyone.  This was my first time to bake with figs and first time to make a galette.  I like this forgiving type of dough that doesn't have to look perfect to have a delicate and delicious taste.  I see more galettes in my cookbook, and am looking forward to more experimenting!

Fig and Honey Galette

Galette Dough

2 c flour (Soft White Wheat from Lonesome Whistle Farm)
1/2 t salt
1 T sugar
12 T butter old
1/2 c ice water

Mix flour, salt, sugar and butter in mixer.

Remove and sprinkle in water until dough can be formed into a ball.   Then roll into a round shape approximately a foot in diameter and place on a baking sheet.

Fig Filling
3 T butter
1 pint of figs (Thistledown Farm)
2 T honey
1/8 t cloves
1/2 t cinnamon
1 T sugar

Paint dough with 1T melted butter.  Slice figs in half lengthwise and lay on the galette dough.  Mix honey, 1T butter, cloves and cinnamon and microwave until butter is melted.  Pour over figs.  Fold up edges of the dough.  Melt last tablespoon of butter and add sugar and brush over the dough. Bake 35 minutes @ 400F oven.