Recipe: Fresh Fig Recipes - Fig Tart in Phyllo Pastry, Fig and Honey Galette (a free-form tart)

Fig Tart in Phyllo Pastry

2 tablespoons unsalted butter
6 sheets phyllo dough
1 large egg white, lightly beaten
2 pounds fresh figs, cut in half lengthwise
2 tablespoons mild honey, such as clover, acacia or lavender

Preheat the oven to 375 degrees F. Melt the butter in a heavy saucepan or a double boiler.

Brush the bottom of a 10-1/2 inch tart pan with a small amount of the butter. Lay a sheet of phyllo dough int he pan so that it covers about two-thirds of the bottom of the pan and overlaps the sides. Brush it lightly with butter. Lay another sheet of dough over the first sheet so that it covers the part of the pan left uncovered by the first sheet.

Layer the remaining 4 sheets in this way, turning the pan a little after each sheet and brushing the phyllo lightly with butter. Be sure to brush the part of the dough that goes up the sides of the pan. Now take the edges of the dough and roll them up, twisting gently to make an attractive lip. Press this into the edges of the pan and brush the surface with butter. Brush the phyllo dough with the beaten egg white and bake 5 minutes. Remove from the heat.

Arrange the figs in the crust, cut side up. Heat the honey in the saucepan with the remains of the melted butter. Very lightly brush the figs with the honey, using only half the honey. Bake the tart for 20 to 25 minutes, until the pastry is lightly browned. Remove from the heat and brush the edges of the crust with the remaining honey.
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Fig and Honey Galette (a free-form tart)
Serves 8

1 yeasted gallette pastry (1/2 recipe)recipe below
2 pounds figs, cut in half lengthwise
2 tablespoons honey
1 tablespoon sugar

1. Preheat the oven to 425 degrees F. Lightly butter a pizza pan or baking sheet. Roll out the dough to a circle, about 14 inches in diameter. Transfer it to the pan. If using the breadcrumbs, sprinkle them over the dough, leaving a border about 1-1/2 inches wide. Spread the figs over the dough, leaving the same border. Drizzle on the honey. Fold the edges of the dough in over the figs, pleating as you go round. The figs will be enclosed by the dough at the edges of the tart but not in the middle. Sprinkle the sugar over the dough.

2. Bake 15 minutes at 425 degrees F. Turn the heat down to 375 degrees F and continue to bake another 15 to 25 minutes, until the crust is nicely browned. Remove.
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Galette Pastry
Makes enough for 2 10-inch galettes

1-1/2 teaspoons active dry yeast
1/2 cup lukewarm water
2 tablespoons plus 1/4 teaspoon sugar
1 large egg, at room temperature
4 tablespoons soft butter
2 to 2-1/2 cups all purpose flour
1/2 teaspoon salt

1. Dissolve the yeast in the water, add 1/4 teaspoon of the sugar and let sit 5 to 10 minutes, until creamy. Beat in the egg. Combine 2 cups of the flour, the remaining sugar and the salt. Stir in 1 cupful. Add the butter and stir in (this can be done in an electric mixer; combine the ingredients using the paddle, then switch to the kneading hook; or in the food processor using the pulse action). Add the remaining cup of the flour mixture. Work the dough until it comes together in a coherent mass, adding flour as necessary if it is very moist and sticky, then turn out onto a lightly floured surface. Knead, adding flour as necessary, just until the dough is smooth, and shape the dough into a ball. Do not overwork. Place in a lightly oiled or buttered bowl, cover the bowl tightly with plastic wrap and let rise in a warm spot for 1 hour or until doubled.

2. When the pastry has risen and softened, punch it down gently shape into a ball. Cut into 2 equal pieces and shape each piece into a ball. If you are not using both crusts, wrap one ball in plastic wrap, seal in a plastic bag and freeze. Cover the dough you are using loosely with plastic wrap and let rest 10 minutes. Butter or oil one or two baking sheets. Roll out the dough on a lightly floured surface to a thin circle (about 1/8 inch thick), 12 to 14 inches in diameter, dusting each side of the dough with flour so that it doesn't stick to your rolling pin or the table. Transfer to the baking sheet. Top as instructed with fruit, leaving a 2-inch lip all the way around. Fold the edge over the fruit, draping it in folds all the way around. Bake as directed.

Advance preparation: This will keep for several months in the freezer. You can freeze the dough before or after rolling out as well; allow to thaw, then roll out. You can also keep the dough, before rolling out, in the refrigerator for a day. You will need to dust it generously with flour when you roll it out.