Ingredients
Method
Make the Pastry
- In a food processor, combine flour and salt.
- Add cold butter and pulse until pea-sized pieces remain.
- Transfer dough to a work surface, gently gather into a disc, wrap in plastic, and refrigerate at least 2 hours.
Assemble the Galette(s)
- Preheat oven to 400°F. Roll the chilled dough into a 12-inch circle for one large galette, or divide into 6 pieces and roll each into a 4–5 inch circle for minis. Transfer to a parchment-lined baking sheet.
- Spread fig jam or marmalade over the center, leaving a 1–2 inch border. Arrange fig slices on top and drizzle with honey.
- Fold edges of dough over the filling, pleating as needed. Brush dough with egg wash and sprinkle with sugar.
Bake
- Bake 30–40 minutes, until crust is golden brown and filling is bubbling.
- Let cool slightly before serving.
