Fig and Pecan Galettes

I hope you enjoy this recipe as much as I do. Its like a Fig Newton mixed with a Pecan Pie. It's perfect with a little scoop of ice cream and a little honey drizzled on top. I look forward to repurposing the filling in all kinds of desserts in my near future. It will be great in cookies, on quick breads or even, now stay with me, but something involving goat cheese... 

The galette dough is wonderful and flaky and buttery. I have to admit I can get a bit obsessive about my pastry doughs, and this is the best galette dough I have used. The key to a good dough is to keep it as cool as possible and handle it as little as possible. Keeping the handling to a minimum is a little tricky with this dough because it is rather dry, but its best not to add liquid so as to end up with a sturdier and flakier crust. 

Galette Dough

1 1/4 Cups All Purpose Flour

2 tsp. Granulated Sugar

1/2 tsp. Kosher or Sea Salt

1/2 Cup Unsalted Butter, COLD

2 Tbs. Ice Water

1 tsp. Lemon Juice

Cut the butter into small cubes, about 1/4". Place it in the freezer while you Combine the flour, sugar and salt in a bowl. 

Toss the butter into the flour mixture and rub it into the flour using just your fingertips. The mixture will look like a course meal with some lumps about the size of small blueberries. 

Add the ice water and lemon juice. Mix everything together with a fork until it is evenly distributed. Its going to look like a dry shaggy mess. At this point you should doubt that it will ever come together as a cohesive mass. Doubt not. It WILL come together. 

Turn the mixture out onto the counter and press it and knead it gently until it comes together. 

Wrap it in plastic and put in the refrigerator for at least half an hour (up to three days.)

Dried Fig Filling

1/2 Lb. Dried Calmyrna Figs

1/2 Cup Apple Juice

1/4 Cup Water

1 tsp. Orange Zest

1/4 tsp. Kosher or Sea Salt

Combine ingredients in a blender or food processor and mix until smooth. You will still see fig seeds. 

Tart Assembly

1 Recipe Galette Dough

1 Recipe Fig Filling

about 40 Pecan Halves


1 Egg, beaten

Coarse Sugar for Dusting

Preheat oven to 350

Roll out the galette dough into a rectangle a little under 1/4" thick. 

Cut the dough into 6 4"x4" squares. Combine the scraps and re-roll the doug. You should be able to get about two more squares. 

Place the squares of dough on a parchment lined sheet tray. 

Spoon about two tablespoons of the fig filling into the center of each square. 

Arrange about five pecan pieces on top of the fig filling in the shape of a star. Lightly press them into the filling.

Drizzle tops of the pecans with honey.

Fold the galette dough up around the sides of filling. 

Brush the outside of the dough with egg and sprinkle with sugar. 

Bake for 20-30 Minutes until golden.