Fig & Raspberry Galette With Thyme Ricotta & Pistachio Crust
I'm a fig person. Yeah I know, it seems you're one or the other. Either you love them, live for them, when is it going to be back in season?! Or you are kinda grossed out by the texture and the looks of the inside. I'm not here to tell you you're right or wrong, I just happen to think they are pretty special...
Especially when you grow them yourself and manage to get all of them harvested without one single bird stealing your gold. Miracles people!
I've got four fig trees. You've probably only seen one on instagram because he's the oldest and the only one producing fruit. The other three? Welllllll...it might be awhile. Let's just say someone got reallllly excited on a mail order of three exotic fig starters for $8 offered as a special from one of my favorite seed companies...they were each only 1 1/2 inches tall with one leaf. Now, two years later they are 5 inches tall...and have more than one leaf, but not many. So yeah, we'll really be excited for that heirloom fig harvest...in about ten years. Stay tuned...
To celebrate our one work horse tree - I decided to make something new. A fruity yet savory galette! Now I'm no stranger to the galette per say, I've eaten many from my local bakery...however I've never made one! And boy they are a snap to pull off.
These galettes have a savory and buttery pistachio crust and then layers of thyme, ricotta, honey and fresh fruit. I paired my figs with golden raspberries for a little tartness and obviously the color - because wow!
Don't get too stressed out about your dough on this one. Just keep it chilled before assembly. I read an article online that said the more ragged looking the better - that's called rustic, ya'll. And I couldn't agree more. While you're folding and trying to secure your little nest of goodness it doesn't seem it'll work, but it will. It comes together and it bakes beautifully. Not to mention it is an incredible yin and yang of floral, herb sweet and savory.
So here's to figs! And if you're not into figs this would also be amazing with all that the end of summer stone fruit you've been nabbing at the farmers market! I hope you all enjoy the end of this season and welcome in those cooler nights with a special little treat.
Now tell me about your go-t0 galettes, I've officially overcome my baking fears and I'm ready for more!!
- Fig & Raspberry Galette With Herb Ricotta & Pistachio Crust -
Makes 4 six inch galettes
½ cup raw pistachios
2½ cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1/2 cup ice water
1/2 cup figs, halved
1/2 cup golden raspberries
2 TBS brown sugar
1 egg, beaten
Pulse pistachios in a food processor until coarse. Add dry ingredients and pulse to combine. Add butter and pulse untell integrated, with motor still running, gradually stream in ½ cup ice water. Mix until dough forms a ball then transfer to a work surface; form into a ball, slightly flattened and wrap in plastic and place in the fridge for at least 30 minutes to over night.
Preheat oven to 400F. Cut chilled dough into even quarters, using your hand or a rolling pin smash down into a flat disc. Leaving a one inch boarder around edges, smear a large spoonful of ricotta as base layer. Sprinkle with fresh thyme and a drizzle of honey. Toss fruit with brown sugar and a drizzle of honey and layer on top of ricotta. Fold bare edges over the fruit, pressing creases together and finishing with a brush of beaten egg.
Place on a baking sheet lined with parchment and bake until edges are golden, aprox. 30-40 minutes. Top with extra fresh thyme and allow to cool on a wire rack.