I bought a container of figs a couple weeks ago because I'd never had fresh figs and I wanted to try them. I ate a few and they were pretty good, but the rest of the container has been sitting in the fridge, neglected. I finally decided I had to do something with them, so I started looking for recipes. I came across a recipe for fresh fig galettes in this book that I received for my birthday. I love the rustic look (and ease) of free-form galettes, so I thought it was a good starting point. I ended up using the pastry that I used for my nectarine mini galettenectarine mini galette. I substituted white whole wheat flour and it added a nice nutty flavor. The filling is sweet but not too sweet. Overall I'm very pleased and would make this again.

Makes one small (6-inch) galette, about 2 servings

Cornmeal Pâte Brisée:
1/4 cup white whole wheat flour
1 tablespoon cornmeal
pinch salt
a couple fat pinches sugar
2 tbsp unsalted butter, cold and cut into small pieces
1/2 to 1 tbsp ice water

Filling:
6-8 fresh figs, quartered
1 tbsp sugar
honey

Combine flour, cornmeal, salt and sugar. Blend in butter with pastry blender until the mixture resembles coarse meal. Add just enough water so that the dough sticks together. Turn out onto a piece of plastic wrap and flatten into a disk. Wrap and refrigerate for about an hour (or up to one day).

Preheat oven to 425°F. Roll out dough into a circle about 1/8 inch thick. Transfer to a parchment lined baking sheet.

Toss figs with sugar and arrange on the pastry. Fold the edges of dough to create a border. Brush with an egg wash (1 egg and a splash of milk, beaten) and drizzle lightly with honey.

Bake until crust is golden and filling is bubbly, 20-25 minutes.