Fig Galette

Featured Recipe by The Boulevard Market

Dough:
1/3 cup all purpose flour
2 tablespoons cornmeal or Polenta
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup cold butter
1 tablespoon shortening
1-3 tablespoons cold water

Mix dry ingredients in a medium mixing bowl. Using two forks or a pastry cutter, cut shortening and butter into dry ingredients until mixture resembles coarse bread crumbs, then add enough water until soft dough forms. Do not over mix or crust will be tough. Form into a disk and refrigerate for about 30 minutes.

Filling:
8 ounce tub of Mascarpone
2 tablespoons honey
1 quart fresh figs, remove stems & quarter

Preheat oven to 375 degrees. Roll the dough into about a 12" circle, fold into quarters and transfer to a parchment paper lined baking sheet.

Spread cheese somewhat evenly on dough leaving a good 2" margin around the edge. sprinkle evenly with figs and drizzle with honey.

Dampen edge of pastry with water and fold over once or twice to make a sort of rim. Bake about 20 minutes until pastry is cooked thru and galette is bubbly.