Last week I made this simple galette and posted a photo of it on Instagram. Judging by the reaction, I take it you want the recipe. Right? I made my crust from spelt flour because I love the flavor and like having an alternative to wheat. Feel free to swap this for your favorite crust recipe. But if you want to make things really easy on yourself, you can always by pre-made organic pie crust and have this ready in a matter of minutes. There is no shame in store bought pie crust when you're in a pinch! Now go make this one fast before fig season ends!
Naked Fig Galette
1/2 stick organic butter, chilled
2/3 cup whole spelt flour
1/2 cup light spelt flour
1 tsp coconut sugar
1/2 tsp sea salt
2 tbsp ice water
2 tbsp plain yogurt
8-9 figs, sliced
1 egg, beaten
1 tbsp water
1 tbsp honey
Preheat oven to 350 degrees fahrenheit. Cut butter into small pieces (or use a cheese grater) and return to the freezer for 10 minutes. Combine flours, salt, and sugar in a medium sized bowl and whisk to combine. Add the chilled butter and incorporate until just combined into pea-sized gravel texture. If at any point the butter starts getting sticky, return the mixture to the refrigerator for a few minutes.
In a small bowl, whisk together the ice-cold water and yogurt. Slowly drizzle the yogurt/water blend into the flour mixture while stirring. The dough should begin to stick together. Turn the dough out onto a counter and form a ball.
Using a rolling pin, roll the dough out until it is 1/4 inch thick. You can leave the edges messy for a rustic look, or use a plate to cut a clean circle of dough. Place the fig slices slightly overlapping in concentric circles leaving about 1 inch of space at the edge. Fold this outside edge of the pie dough inward creating a crust. Use a pastry brush to brush a thin layer of egg over the exposed crust. Bake for 25 minutes or until golden brown.
Whisk together the remaining water and honey until combined. Before the galette cools, use a pastry brush to coat the figs with the honey mixture.