It’s fig season! And figs are part of my keywords list. I’ve mentioned my list before haven’t I? Anytime I see the words fig, lavender, almond, truffle, thyme, rosemary…on a menu I just have to order that item. My inspiration to make this galette came from Kale and Caramel’s Fig Ricotta Galette recipe. I found two of my keywords and a reason to use my homemade ricotta.
This fig galette has a more subtle flavor and isn’t too sweet. It was the perfect end to a roof top BBQ overlooking the sunset on Ocean Avenue.
Fig Thyme Ricotta Galette
Prep time: 30 min
Rest time: 1 hour
Cook time: 40-50 min
Pâte Brisée for two pie crusts (one to keep in the freezer)
2 1/2 cups of all-purpose flour
1 tsp. of salt
1 tbsp. of sugar
1 cup (2 sticks) of unsalted butter, chilled and cut into small cubes
1/4 to 1/2 cup of ice water
1 egg yolk to brush on pie at the end
1/3 cup whole milk ricotta or homemade ricotta
1 1/2 tsp. of honey
1 1/2 tsp. of sugar
1 tsp. of lemon juice
½ tsp. of vanilla extract
½ tsp. of fresh thyme leaves
½ tsp. of lemon zest
1 egg yolk
4-5 large ripe figs, sliced to create about 1/2” wedges
½ tsp. of lemon zest
1 tsp. of fresh thyme leaves
Honey to drizzle on top
For the pie dough:
Using a food processor, process the flour, sugar, and salt and pulse to combine. Add the butter and mix until the mixture resembles a coarse sand. You can do this last part by hand if you don’t have a food processor. Add 1/4 cup of water and pulse until the dough holds together when squeezed. If needed, add more ice water by the tablespoon until the dough reaches the right consistency but make sure the dough isn’t too wet.
Form dough into two disks, about 1 inch thick, and wrap individually in plastic wrap. Refrigerate one for at least one hour before using and put the other one in the freezer. The dough will keep for about a month.
For the ricotta filling:
Mix all the custard ingredients together in a small bowl with a whisk until fully incorporated. Place in the fridge with a plastic wrap.
Preheat your oven to 400ºF (205ºC).
After the dough has chilled at least an hour, remove from the fridge and dust a piece of parchment paper with flour. Flatten the disk and spread it into a circle till it’s about 1/4” thick. It doesn’t have to be a perfect circle, that’s the beauty of a rustic galette!
Spread the ricotta filling in the center of the dough and spread it out leaving a border of 1/2-1″.
Arrange your fig slices in circles starting in the center and keep going out until you reach the edge of the custard. Sprinkle with thyme and lemon zest and drizzle lightly with honey. Fold the edges of the dough in, going clockwise and not leaving any gaps.
Use the last egg yolk to brush the exposed dough. Bake for about 40-45 minutes, until the top is golden brown. Serve immediately.