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+ servings

Savory Galette With Figs And Prosciutto

This galette is sweet and salty and wrapped in a rustic walnut crust.
Course Appetizer, Main Course
Cuisine Greek, International
Prep Time 10 minutes
Cook Time 30 minutes
Dough Resting time 30 minutes
Servings 8
Calories 707kcal


  • Food processor
  • Parchment paper
  • Rimmed baking sheet
  • A dinner plate (about 10 inches)
  • Compostable cling wrap


For the walnut crust

  • 2 sticks salted butter cold, cut into small pieces
  • ½ cup walnuts
  • 1 tsp sugar
  • cups heritage pastry flour or all-purpose flour
  • ½ cup ice water

For the filling

  • 2 tbsp honey divided
  • 13 oz sour mizithra cheese or soft goat cheese
  • 12 fresh figs or more, depending on the size. I like brown or missionc figs.

For serving

  • lb prosciutto
  • cup walnuts
  • ½ cup fresh basil leaves coarsely chopped
  • 1 tbsp honey for drizzling

For the egg wash

  • 1 egg 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.


Calories: 707kcal | Carbohydrates: 53g | Protein: 18g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 499mg | Potassium: 334mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1377IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 3mg