Fig & Ricotta Galette

Honeyed ricotta, fresh figs and chopped pistachios meet a crisp folded pastry.

Cooking time ≈ 55 min

Estimated nutrition · Per serving
≈ 360 kcal · Protein 7 g · Carbs 40 g · Fat 20 g

Ingredients

• 1 sheet of galette or pie dough
• 150 g ricotta
• 2 tbsp honey
• Zest of ½ lemon
• 1 tsp vanilla extract
• A pinch of salt
• 6–8 fresh figs
• 50–60 g pistachios
• 1 tbsp brown sugar
• Flaky sea salt, optional

Method

1. Stir ricotta with 1 tbsp honey, lemon zest, vanilla and salt. Spread over the dough on parchment, keeping a 4–5 cm border.
2. Arrange cut figs with small gaps, sprinkle with brown sugar and fold the pastry edge over the filling.
3. Bake at 190°C / 375°F for 35–40 minutes until golden and set.
4. Coarsely chop or pulse the pistachios. Scatter over the warm galette, drizzle with the remaining honey and add optional flaky salt.