Fig and Mascarpone Galette with Brown Sugar Walnuts

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With Autumn at its peak, I wanted to take advantage of fresh figs in season and make this gorgeous honey-infused fig and mascarpone galette. Figs and mascarpone go incredibly well together, and the honey helps to enhance the sweet, luscious flavour of the figs; plus of course I love pastry, so a galette seemed the perfect option to show off the beautiful, dazzling interior of the fig. Read on to get the recipe for this yummy, Autumn-inspired galette!

 

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A galette is like a rustic version of a tart, which is free-formed on a baking tray rather than in a pan. I love the rustic characteristics of a galette, as they have a lovely "homemade" feel about them. Another great thing about galettes is they can be sweet or savoury you can pretty much use any fruit (or vegetable) in season, to create a beautiful looking tart that will impress your friends.

I served this galette with a scattering of brown sugar walnuts. These yummy candied walnuts really compliment the combined flavours of the fig, mascarpone and honey, but they are also equally moreish on their own. I made a little too much and ended up snacking on them all evening!

The recipe below will make two tarts; so if you are only making one, wrap half the pastry in two layers of plastic wrap and store in a zip-lock freezer bag. They will keep in a freezer for 2-3 months.

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Fig and Mascarpone Galette with Brown Sugar Walnuts.

Makes 1x 25cm galette

For the Pastry

265g unsalted butter, chilled and cut into 1.5cm cubes

445g plain flour

1/2 teaspoon salt

10ml apple cider vinegar

65g caster sugar

115ml water, chilled

For the filling

250g mascarpone

1/4 cup icing sugar

1/2 teaspoon vanilla bean paste (or half a vanilla bean, seeds scraped)

8 fresh figs

1 tablespoon lemon juice

2 tablespoons honey

1 cup raw walnut halves

1/4 cup brown sugar

1 tablespoon butter

1. To make the pastry, firstly, allow chilled butter to stand at room temperature for 20 minutes. Combine vinegar, water and sugar in a glass bowl or measuring jug and whisk together until sugar dissolves a little. Place in the refrigerator for 10 minutes, then stir again, once removed from refrigerator, until sugar completely dissolves.

2. Place flour, salt and butter in the bowl of a food processor and pulse about 3-5 times until the flour has just started to combine with the butter, but ensuring you can still see small chunks of butter. This will help the pastry to have the lovely flakiness at the end. Transfer the flour and butter mixture to a glass bowl and place in the refrigerator for 5 minutes.

3. Remove both the vinegar and flour mixtures from the refrigerator. Slowly pour the vinegar mixture into the flour mixture and, using a knife, stir ingredients together to combine, only adding a little liquid at a time, until dough comes together (alternatively you can combine in a food processor by using the same pulsing method, until dough comes together). Turn dough onto a lightly floured surface and press together. Divide in half and form each half into a large disk shape. Cover in plastic wrap and refrigerate for 2 hours, or overnight.

4. To make one galette, remove one disk of pastry dough from refrigerator and allow to stand on bench for 20 minutes before rolling. Unwrap the disk and place on a lightly floured surface. Starting from the centre of the pastry, roll dough into a rough circle about 3mm (1/8 inch thick), turning the dough as you continue to roll. You may need to flour the rolling pin, but use as little as possible so as to not affect the overall texture of the pastry.

5. Transfer the pastry onto a baking tray lined with baking paper, and place in the refrigerator, while you prepare the filling.

6. Firstly, preheat the oven to 200˚C. Using a paring knife, remove the top stem of the fig, slice each fig into quarters and place in a bowl. In a separate bowl, whisk lemon juice and honey to combine. pour over the figs and stir, until all the figs are coated. Set aside. In a separate bowl, combine mascarpone, icing sugar and vanilla bean.

7. Remove rolled pastry from refrigerator. Spoon mascarpone on base of pastry, but leaving about 4-5cm (1 1/2-2 inches) space along perimeter to fold over. You may not need to use all the mascarpone, depending on the size of your pastry circle. Neatly arrange the figs over the mascarpone. Fold the edge of the crust over the filling. Brush the  pastry with melted butter and sprinkle some sugar over to the top. Bake for 45 minutes, until golden. Remove from oven and transfer to a cooling rack to cool before serving. This galette is best served at room temperature. Scatter with the brown sugar walnuts to serve.

To make the brown sugar walnuts, line a tray with baking paper and set aside. Heat butter in a non-stick frying pan until melted. Add walnuts and brown sugar, and stir occasionally until sugar is dissolved. Transfer walnuts onto baking paper, ensuring they are spread apart and allow to cool for about 40 minutes. Scatter over galette to serve, or enjoy as a treat on their own!

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