You have 4 ingredients. You have to make a beautiful, impressive dessert. You have less than 1 hour. Go!
That might be how things go down on some fancy cooking show. But here? It was more like this:
What the &^%$ am I going to do with another 4 lbs of figs? [digs through freezer] Oooh, I wonder what’s encased inside this rectangular iceberg in the very back corner? Is that an emergency pie crust leftover from last Thanksgiving?! YEEEEESSSSS.
And the fact that I didn’t even have an egg to make an eggwash for the crust mattered not.
As we’ve talked about before, “galette” might as well be French for “just throw some #%$^ inside a pie crust and be prepared to be treated like a total superhero for your magical creation.”
Although I will say, if you spend the extra 3.7 minutes daintily laying fig slices in concentric circles rather than throwing them inside a pie crust and hastily spreading them out, being treated like a total superhero is completely warranted. But the magical creation at the end will taste exactly the same: magical.
If you follow me on Instagram, you’ve probably noticed that my feed has been full of pictures of figs and figgy things. 11 lbs in ~2 weeks, which means figs are finally getting their own blog category.
(And sorry about the photo of that 11-inch long jerk caterpillar. I sure hope that jerk completely enjoyed cleaning my grapevine of nearly all of its leaves.)
But we had 4 ingredients: pie crust, figs, honey, and sugar. And we made a beautifully impressive, super simple, and magical dessert in under and hour.
And now it’s your turn. Go!
Fig and Honey Galette
An incredibly easy and beautifully simple dessert with fresh figs, honey, and ready-to-bake pie dough.
- 1 just-unroll-it refrigerated pie crust
- ~10 oz small figs, thinly sliced
- 1 Tbsp honey
- 1 Tbsp course sugar
- Preheat oven to 350.
- Unroll your pie crust onto a piece of parchment paper set on a large baking pan.
- Starting about 1.5-inches from the edge of the pie crust, lay the figs in circles where they slightly overlap. Or start from the inside - you can't screw it up.
- Fold the edge of the pie crust in so that it just touches the outer ring of figs.
- Heat the honey in the microwave with 1/2 tsp of water for a few seconds and mix well.
- Use a brush and glaze the dough and figs with the honey. Sprinkle sugar over the galette and transfer to the oven.
- Bake for ~30 minutes until the crust is nicely golden brown.
- Remove from the oven, and let set for ~10 minutes before transferring to a rack and cooling completely.
- The galette is excellent served warm, room temperature, or cold straight from the fridge. With or without a scoop of ice cream on top.
Yields: 8 slices
Estimated time: 45 minutes