Fig and Mascarpone Galette

No pie pan but you are in the mood for pie? The solution is simple – free style open faced pie aka galette. The pie crust could be topped with different combinations of fruits, creamy or tangy cheeses, nuts. Maybe you feel like berry galette or peach galette or tomato goat cheese galette or pear brie galette?

It is an easy to impress dessert that is best eaten fresh out of the oven. If you would like to dress up the galette and amaze even further, think about adding some cardamom, or a scoop of ice cream or serving a slice of gallete along balsamic vinegar reduction. Black coffee is a must!

This week our Tuesdays with Dorie baking group is free styling in the kitchen with a berry galette.

Since berry season is over and the markets are abundant with sexy plump green figs, it hit me that I could bake a fig galette. I followed Julia Child’s galette dough recipe precisely and I improvised on the galette filling. On a second thought, I made yogurt galette dough and I used only ¼ cup of liquid and I added close to ¼ cup of extra flour to compensate for the overly sticky dough.

After the dough was rolled, I spread creamy mascarpone mixed with honey over it leaving an one inch border. The crust was topped with fresh sliced figs arranged in circular pattern. Drizzled with beautiful honey from linden tree blossoms and sprinkled with coarsely chopped walnuts, the galette was ready for the oven.

Although the dough recipe yielded two 8 inch galettes, I did not half the recipe and baked two galettes. One galette was perfect dinner ending for four of us! We loved the crust – it was easy to make, flaky, buttery and slightly crunchy. The fig filling was more than divine!

Note: For the crust: 3 tbs yogurt, ¼ cup ice cold water, 1 ¼ cups all purpose flour, ¼ cup cornmeal, 7 tbs butter, ½ tsp salt, 1 tsp sugar

For the filling: 250 gr creamy mascarpone cheese, 1 tsp pure vanilla, 3 tbs honey, ¼ cup walnuts.

If you would like to free style, please visit Lisa of Tomato Thymes in the Kitchen and Andrea of The Kitchen Lioness who are the hosts this week.


15 thoughts on “Fig and Mascarpone Galette

  1. Teresa says:

    I really want to try this with figs – so lovely and the mascarpone cheese sounds like a perfect fit, too.

  2. Yum, it looks so delicious and beautiful!!! The combo sounds great too.

  3. Oh, my. Fig and mascarpone. What a divine combination. I must try this. It looks simply heavenly!

  4. Absolutely fantastic combination of flavors! I will try the fig variation the minute I see fresh ones again. Great pic!

  5. Cher says:

    Figs are a lovely filling choice – I have fig envy, it is rare that fresh figs find there way up here 😦
    Beautiful job!

  6. I’ve never tried figs like this, or ever for that matter. Looks delicious!

  7. I am always curious to see how you interpret the recipe! 🙂 Great job!

  8. Stephanie B says:

    Gorgeous! I did the same with the figs, and mine was beautifully tasty 🙂

  9. Cindy Harris says:

    Great substitution–I have yet to bake with figs. I must get out of my comfort zone. The galette was a perfect dessert however one fills it.

  10. What a wonderful idea to use figs. We also chose not to half the recipe and used yoghurt instead of sour cream. Beautiful job.

  11. I have never eaten a fresh fig but I’ve seen a bunch today in blogland so I’m intrigued. Love the mascarpone/honey mix too – wish I would have thought of that because I have mascarpone to use up from the roulade. Beautiful job on this galette!

  12. Ckay says:

    I love fresh figs and never it would have occured to me to bake them. What a delicious idea. thank you so much. Your galette looks wonderful!

  13. cookingjulia says:

    This sounds amazing. Figs and mascarpone are two of my favorite things.

  14. Cathleen says:

    Oh my… this looks heavenly!

  15. Ferda says:

    Your galette looks delicious.. I made mine with plums and loved it..

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