Make Ahead

Fig, Ricotta and Pear Galette

January 22, 2016
0 Ratings
Photo by Laura Biscaro
  • Serves About 8 - 10 people
Author Notes

This galette is really simple, can be made ahead, and serves a crowd. It has a few steps, but it's not hard at all. Serve it warm aside of some lemon gelato and you are good to go! Very customizable, as well, I mean, don’t like ricotta? Use goat cheese, brie, camembert, or feta, whatever you think would taste nice here. Don’t have figs? Use dried apricots. Be creative, and it’ll come out delicious. —Laura Biscaro

What You'll Need
  • For the pastry base
  • 105 grams (3.7 oz or 3/4 cup) plain flour
  • 70 grams (2.5 oz or 1/2 cup) rye flour(you can also use any other flour you have on hand)
  • 1 1/2 teaspoons sugar
  • big pinches salt
  • 113 grams (4 oz or 1/2 cup) unsalted butter, very cold and diced
  • 1 egg, beaten
  • ice water, if needed
  • For the filling
  • 185 grams (6.5 oz) dried figs
  • 113 grams (4 oz or 1/2 cup) unsalted butter, melted
  • 2 heaping tablespoons honey (you can also use any other sweetener you like)
  • big pinches salt
  • 1 pear
  • 1 slice fresh ricotta, to crumble on top
  • 1 egg beaten with a tablespoon of water (egg wash) and some demerara sugar
  1. Start with the dough, by placing both flours, sugar and salt in a bowl, along with the diced butter. Rub the ingredients together with the tips of your fingers, until the butter is broken into some small pieces and some bigger pieces. Add the beaten egg, and mix it until the dough is formed into a ball, no longer than that. If you feel like the mixture is too dry, add about 1 to 2 teaspoons of ice water, until you get the right consistency. Wrap the dough in cling film, and leave it to rest in the fridge for a minimum of 2 hours, or overnight, if making ahead.
  2. Meanwhile, make the filling. Add the dried figs to boiling water, cover it and leave it soak for about 20 minutes. Pour the melted butter, honey and soaked figs into a blender, and blend for a few minutes, until the mixture has fully incorporated into a paste. Taste for sweetness and, if you'd like, add more honey. Set aside. Cut your pear into quaters, take off the core, then slice it thinly, squeeze some lemon juice on top of it and set it aside as well (it’s best if you do this only a few minutes before assembling the galette).
  3. Preheat your oven to 205ºC (400ºF) and line the bottom of a baking tray with parchment paper, set aside. After it’s chilled, lightly flour your working surface, and roll the dough into a roughly 30 to 32cm (13 inches) circle (ish), and transfer it to the lined baking tray. Place it in the freezer for about 10 minutes. Then spread the fig paste on the middle of the dough, but don’t reach the edges, leave a, aproximately, 3cm (1.2 inches) border. Add the sliced pears, in a circle pattern, then fold the edges over the filling, brush the pastry with the egg wash and sprinkle some demerara sugar. Place it in the freezer for about 10 minutes, then bake it for 40 to 45 minutes, rotating the tray a few times, until it’s golden brown all over. After it comes out of the oven, crumble the ricotta on top, leave it to cool for a few minutes and serve.
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