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Backyard Fresh Fig and Thyme Galette with Salted Caramel Drizzle

A recipe from new book Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea

Backyard Fresh Fig and Thyme Galette      with Salted Caramel Drizzle

Off the shore of Canada’s west coast lies a food lover’s island paradise. Vancouver Island’s temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea brings Vancouver Island’s abundant food scene into the kitchens of home cooks everywhere.


I live for fig season. This simple galette is the perfect way to showcase fresh figs at their peak of ripeness. The thyme adds a wonderful savoury quality that beautifully balances the sweetness. —el


½ cup full-fat sour cream

2 eggs, divided

4 Tbsp honey, divided

1 tsp pure vanilla extract

1 batch of chilled galette pastry (see below)

4 sprigs thyme, leaves only, divided, plus additional thyme leaves and sprigs for garnish

1 lb fresh figs, halved

Coarse sugar 



¾ cup granulated sugar

1 Tbsp water 

1/3 cup whipping (35%) cream 

1 tsp flaked sea salt 


Book Cover Cedar and Salt

Preheat the oven to 375°F. Line a baking tray with parchment paper.

In a small bowl, whisk together the sour cream, 1 egg, 2 Tbsp honey, and vanilla. It will be quite runny.

Roll the pastry dough into a 12-inch circle on a well-floured surface. Transfer to the prepared baking sheet. Slowly pour the sour cream mixture into the centre of the dough, using the back of a spoon to spread it into a 9-inch circle. Sprinkle with half the thyme leaves. Arrange the figs, cut side up on the sour cream, drizzle with the remaining 2 Tbsp honey, sprinkle with the reserved thyme. Fold up the edges of the pastry, overlapping them slightly. Whisk the remaining egg and brush it on the pastry. Sprinkle with coarse sugar. 

Bake for 45–50 minutes, until the pastry is golden and the figs are juicy. Let sit for 15 minutes before serving warm or let rest, uncovered, for 2–3 hours. 

When ready to serve, make the caramel. Place the sugar in a medium saucepan with the water. Bring to a boil over medium-high heat. When the sugar has darkened to a deep caramel, remove from the heat. Stir in the cream. It will bubble up, but keeping stirring until it is fully incorporated. Drizzle this generously over the galette and sprinkle with flaked sea salt. Garnish with extra thyme leaves and sprigs, if desired. Serve immediately.

This will keep, loosely covered, in the fridge for up to 1 week. 


1½ cups all-purpose flour

½ tsp baking powder

½ tsp fine sea salt

2 Tbsp granulated sugar

1/3 cup salted butter, chilled but not hard, cubed

1 egg

2 tsp lemon juice

2 Tbsps cold water

To make the pastry, place the flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar to combine, then add the butter. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse oatmeal. Using a fork, whisk the egg and lemon juice together in a large measuring cup. Add cold water, whisk a little more to fully incorporate, and pour over the flour mixture. Mix the wet and dry ingredients gently together with a wooden spoon, then, using your hands, blend the dough by folding and pressing the pastry into the bowl. Be careful not to overmix. When the pastry just comes together into a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.

Excerpted from CEDAR AND SALT © 2019 by D.L. Acken and Emily Lycopolus. Reproduced by permission of the publisher. All rights reserved.

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