Turkish Fig & Maytag Blue Cheese Galette

"I might be the first to admit it... Maybe not-- I'm not the biggest fan of pie dough. It's too dense for my liking and it tends to steal the show from the rest of the dish. ON TOP OF THAT, it's nearly impossible to make it in a home kitchen here in Hawaii. Butter and humidity don't like each other. Here's my solution to that."
-- @jessecudworth
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  • Recipe Card
Prep time 24hrs
Cook time 20mins
Serves or Makes: 2

Recipe Card

Galette Dough


  • 300 grams Unbleached All-purpose Flour
  • 3 tbsp Sugar
  • 1 fat pinch Kosher Salt
  • 250 grams cubed Unsalted Butter
  • 6 tablespoons Ice Cold Water
  • 2 tbsp White Rum
  • 1 1/2 pounds Dried Turkish Figs

Maytag Blue Cheese Custard


  • 1/2 cups Heavy Whipping Cream
  • 2 tbsp Honey
  • 1/2 cups Maytag Blue Cheese
  • 2 Egg Yolks
  • Pinch of Kosher Salt


  • Step 1

    Slice the figs length wise, into 1/8th inch discs and set in the fridge to chill.

  • Step 2

    Mix the flour, sugar and salt together in a mixing bowl. Add half of the butter and grind everything together with your hands until you have something of pea shaped chunks of butter spread throughout. Place the bowl into the fridge and rest for about 25 minutes.

  • Step 3

    Take the remaining butter and squash it between your hands-- creating flat disks and then fold it into the dough. Slowly add the water-rum mix and press together with your hands until the dough is just cohesive enough to hold.

  • Step 4

    Mold the dough into a square, cover in plastic wrap and allow it to rest in the refrigerator over night-- up to 24 hours.

  • Step 5

    Roll the dough out as if you were preparing it for rolling pasta-- into a long rectangular shape. Now roll it into a cylinder-- cut in half, wrap and place back into the fridge. By rolling it-- you've created a ton of layers. A fast track lamination process.

  • Step 6

    Once completely chilled, roll the dough into discs roughly 1/8th of an inch thick. Layer the figs in a spiral from out to in at the center of the disc leaving 1 1/2 inches of dough beyond to fold over and pleat. Place in fridge to rest and harden.

  • Step 7

    Put the galettes into the oven at 400 for about ten minutes to par-bake the shell. Remove from the oven. Pour the custard mixture into the shells over the figs and place back into the oven for and additional 15 minutes.

  • Step 8

    Once golden brown and epic, remove from the oven and rest until the custard has solidified.