fig and honey galette Recipe - Homemade American

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In a large bowl, whisk together the flour and salt. Add the cold butter and cut it in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a bowl, gently toss the figs with honey, lemon juice, and cinnamon.
On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
Arrange the fig mixture in the center of the dough, leaving a 2-inch border.
Fold the edges of the dough over the filling, pleating as you go.
Brush the dough with the beaten egg and sprinkle with turbinado sugar.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool slightly before drizzling with additional honey and serving.

For a richer crust, you can substitute half of the butter with shortening.
If your figs are not very sweet, you might want to add a bit more honey to the filling.
Serve warm or at room temperature.