Cook the Book: Fig and Honey Cream Galette

Name: Cook the Book: Fig and Honey Cream Galette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps cornstarch; 8 servings Creme fraiche, for serving; 2 egg yolks; 8 figs, stemmed and quartered; 248 grams 3/4 cups all-purpose flour; 1 Tbsp granulated sugar; 177 milliliters half-and-half; 59 milliliters honey; 3 Tbsps ice water, or more as needed; 1 teaspoon freshly squeezed lemon juice; 1 teaspoons fine sea salt; 2 Tbsps unsalted butter; 2 Seeds scraped from vanilla bean

Cook the Book: Fig and Honey Cream Galette might be just the side dish you are searching for. Watching your figure? This vegetarian recipe has 441 calories, 5g of protein, and 27g of fat per serving. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have 4 butter, cornstarch, creme fraiche, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To make the pastry cream, put the vanilla bean seeds into a sauce pan.

Ingredients you will need

Pastry Cream

Vanilla Bean

Sauce

Seeds

Equipment you will use

Sauce Pan

Add the half-and-half and vanilla bean pod and cook over medium heat until hot, but not boiling. Separately, whisk the egg yolks, honey, sugar, and salt together in a bowl and continue whisking until slightly thickened and lighter in color.

Ingredients you will need

Vanilla Bean

Egg Yolk

Honey

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the cornstarch and whisk until combined. Slowly pour half of the hot liquid into the yolk mixture, stirring constantly until well blended.

Ingredients you will need

Corn Starch

Egg Yolk

Equipment you will use

Whisk

Pour the yolk mixture back into the sauce pan and cook over medium heat, until the mixture begins to thicken and bubble. Strain the mixture through a fine-mesh sieve, then whisk in the butter. Discard the vanilla bean pod. Stir occasionally until cool.

Ingredients you will need

Vanilla Bean

Butter

Sauce

Egg Yolk

Equipment you will use

Sauce Pan

Sieve

Whisk

Line a baking sheet with parchment paper or grease it generously with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Baking Sheet

Roll the dough into a 13-to 14-inch circle, then transfer to the prepared baking sheet. It should overhang the sheet a bit.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Spread the cooled pastry cream over the dough, leaving a 2-inch border around the edge. Arrange the fig quarters in a circular pattern, skin side down and stem end facing into the center, again leaving a 2-inch border around the edge.

Ingredients you will need

Pastry Cream

Spread

Dough

Figs

Sprinkle the sugar over the figs. Fold the outer edge of the dough over the outermost figs, pleating the dough as necessary.

Ingredients you will need

Dough

Sugar

Figs

Put the galette in the refrigerator for 1 hour to chill and relax the dough.

Ingredients you will need

Dough

Position an oven rack in the lower third of the oven and preheat the oven to 375° F.

Equipment you will use

Oven

Bake the galette in the bottom third of the oven for 50 to 60 minutes. Cool for 30 minutes before serving, topped with a dollop of creme fraiche.

Ingredients you will need

Creme Fraiche

Equipment you will use

Oven

Storage: Covered with a tea towel, this galette will keep at room temperature for up to 2 days.

Ingredients you will need

Tea

Equipment you will use

Kitchen Towels

Galette Dough

Ingredients you will need

Dough

- makes one 10-inch galette crust -

Ingredients you will need

Crust

Put the flour, sugar, and slat into a bowl, stir to combine, then put the bowl in the freezer for about 10 minutes, until super cold.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Bowl

Cut the butter into 1/2-inch cubes, then add it to the flour mixture and toss until each cube of butter is coated with the flour mixture.

Ingredients you will need

Butter

All Purpose Flour

Cut the butter into the flour using a pastry blender, food processor, electric mixer, or your hands, just until the ingredients become coarse and crumbly and the butter is slightly smaller than a pea.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Hand Mixer

Food Processor

Blender

Stir the water and lemon juice together, then drizzle over the dough, tossing with a fork to distribute the liquid. The pastry will be shaggy but should hold together when squeezed in the palm of your hand; if not, add an additional teaspoon or two of ice water.

Ingredients you will need

Lemon Juice

Water

Dough

Dump the pastry onto a lightly floured work surface and press down on the dough, folding it over on itself a few times until it holds together. Try not to handle it too much or it will get warm and may become over developed. Flatten the pastry out into a disk approximately 1 inch thick. Wrap in plastic wrap and chill for 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Storage: If wrapped well, the disk will keep for 3 days in the refrigerator, or up to 3 months in the freezer. Defrost the frozen dough in the refrigerator over night.

Ingredients you will need

Dough