Earl grey infused honey, ripe figs, buttery puff pastry. Really is there anything not to like here? You only need a handful of ingredients. The puff pastry makes this come together so quickly, as it eliminates the need to make a pie crust, and the more rustic or imperfect it looks, the better.
It’s sweetened with just honey, so those figs really get to be the star of the show and this ends up being a perfect dessert for those who “aren’t really into sweets” just as much as for those that unabashedly enjoy dessert. With an optional (but highly recommended) scoop of ice cream and served warm, you’ve got this in the bag. Make it for a last minute dinner party, or just for yourself widweek like I did. Whatever occasion you make it for, do it soon, while figs are in full swing, because they are so fleeting!
p.s. Leftovers reheat well and make a very good breakfast, just saying.
p.p.s The tea flavor in the honey is subtle, but detectable. Feel free to steep the honey longer if you have the time for more pronounced earl grey flavor or use any tea you’d like!
WHAT YOU'LL NEED
1/4 cup honey
1 Tbs loose leaf earl grey tea or 2 tea bags
1 sheet puff pastry, thawed
10-12 figs, roughly 1.5 lbs or 700 grams
2 tsp cornstarch
2 tsp lemon juice
1 tsp vanilla extract
1 egg, beaten for brushing
2 Tbs Turbinado or course sugar, for sprinkling
Ice cream for serving
WHAT YOU'LL DO
Bring the honey to a gentle boil in a small saucepan, add in the tea and simmer for 1-2 minutes. Remove from the heat. cover and steep for 15 minutes. Remove the tea bags, if using. If using loose leaf tea, reheat the honey on low until it’s liquid again and strain through a small sieve.
Now preheat your oven to 375º F
Slice your figs how you like, discarding the stems and far end slices. I cut mine lengthwise in slices about 1/4 inch thick but you could cut yours into wedges or horizontally as well.
Toss the fig slices gently in a medium bowl with the honey, cornstarch, lemon juice, and vanilla. Some of the fig slices will probably break apart if they are ripe but that’s okay, you can hide those uglier pieces in the corners of the galette later.
On a lightly floured surface, roll the puff pastry out into a rectangle. You should be able to spread your puff pastry from 11”x15” to at least 12”x16” if not larger and the thickness should go from 1/2 inch to 1/4 inch thick.
Place the pastry on a parchment paper lined baking sheet and, leaving a 2 inch border free, poke holes with a fork all over the pastry (about 10 times).
Arrange the figs in whatever pattern you like in the center of the pastry. I put all the ugly torn fig slices along the border first so I knew they will be hidden when I fold the puff pastry over and saved the prettiest slices for the center. Try not to overlap the slices too much so they cook evenly. Once your figs are all arranged, pour whatever honey/fig liquid is left in the bottom of the bowl evenly over the figs.
Fold the edges up and over the figs, creating a 1.5 inch border over the fruit on all sides. Brush the edges of the pastry with egg wash and sprinkle with the course sugar.
Transfer to the center rack of the oven and bake for 25-30 minutes or until deeply golden brown and edges are very puffed. Some of the border will get pretty dark from the sugar caramelizing, but I think it’s yummy that way.
Once you remove it from the oven, let cool slightly and set up, about 10 minutes and then serve still warm with ice cream.
Adapted from this recipe with a blueberry chamomile variation by half baked harvest