Description

A rustic, easy-to-make fall dessert featuring fresh figs, creamy ricotta, honey, and thyme on a flaky pie crust. It looks sophisticated but requires minimal effort.

Ingredients

Scale

1 sheet store-bought or homemade pie crust (9-inch round, thawed if frozen)
1 large egg, beaten (for egg wash)
1 teaspoon coarse sugar or sanding sugar
1 cup (225g) full-fat ricotta cheese
3 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon lemon zest
6–8 medium fresh figs, halved or quartered
1 tablespoon fresh thyme leaves
A pinch of black pepper

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, mix ricotta cheese, honey, vanilla extract, lemon zest, and black pepper until smooth and creamy.
On a lightly floured surface, roll out the pie crust into a 12-inch circle.
Transfer crust to the prepared baking sheet and spread the ricotta mixture over the center, leaving a 2-inch border.
Arrange fig halves on top of the ricotta, sprinkle with thyme leaves, and fold the 2-inch dough border over the filling, pleating as you go.
Brush the folded crust edges with beaten egg and sprinkle with coarse sugar.
Bake for 25-30 minutes until the crust is golden brown and honey is bubbling.
Cool on the baking sheet for at least 10 minutes before slicing and serving.

Notes

Ensure figs are ripe but not mushy. If ricotta is watery, drain it for 15 minutes before mixing. Let the galette cool for 10-15 minutes to allow the filling to set. Can be served warm with whipped cream or ice cream. Leftovers keep in the fridge for up to 3 days.

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of gale
Calories: 280
Sugar: 18
Fat: 14
Saturated Fat: 6
Carbohydrates: 32
Fiber: 2
Protein: 6

Keywords: fig galette, ricotta dessert, fall baking, easy dessert, honey ricotta, fresh thyme, rustic tart, homemade pie