12fresh figsor more, depending on the size. I like brown or missionc figs.
½cupfresh basil leaves coarsely chopped
For the egg wash
1egg beaten with a tablespoon of water
Pulse the walnuts in the food processor until they are coarsely ground.
Add the flour and 1 tsp sugar to the food processor. Add the cold butter and pulse to combine, until the mixture resembles a coarse meal with some small clumps.
Keep the motor running and gradually add ½ cup ice water and process until the dough comes together. Don't overdo it.
Transfer the dough to your work surface, form it into a ball, then flatten it into a disk. Wrap it in cling wrap and chill for at least 30 minutes.
Heat oven to 400 degrees. Place the dough on a large piece of parchment paper. Add another piece of parchment on top and roll out the dough to a 14″ round.
Take a dinner plate and place it upside down in the middle of the rolled-out dough. It will leave a trace. That is your guide for the filling. Add one tablespoon of honey all over that area.
Slice the figs.
Sprinkle the mizithra cheese on the dough, then lay the figs in a fan shape all over that circle. You can overlap them as you go. Add a tablespoon of honey all over figs.
Gently fold the edges of dough over filling, tucking, and overlapping slightly as needed.Brush galette crust with the egg wash. Bake for 25 minutes.
When the galette is out of the oven drizzle it with honey and add pieces of proscuitto and scatter some basil leaves all over the top and serve.
The dough can be wrapped in plastic, then in foil, and frozen for up to 1 month.
I get my soft mizithra from a Greek market in Astoria NY. If you can't find soft sour mizithra at your local Greek grocer, substitute with goat cheese. Or you can mix 2 parts feta cheese mixed with one part ricotta.
Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.