Savory Fig Galettewith Whipped Feta & Hatay Chili

In a mixing bowl, combine the flour and a pinch of salt. Rub in the cold, cubed butter until the mixture resembles coarse crumbs.

Add the ice‑cold water and stir briefly until the dough just comes together. Shape the dough into a disc, wrap it in plastic, and refrigerate for 30–60 minutes.

While the dough chills, whisk together the feta and Greek yoghurt in a separate bowl until smooth and creamy.

Slice the fresh figs into rounds about 3–4 mm thick.

Preheat the oven to 400°F (392°F). Line a baking sheet with parchment paper and roll the chilled dough to a 13 cm (5‑inch) diameter circle.

Spread the whipped feta mixture evenly over the dough, leaving a 4–5 cm (1½‑2 inch) border around the edge.

Arrange the fig slices on top of the feta, then drizzle with olive oil and 1 tbsp honey. Sprinkle the Hatay chili and a pinch of salt over the figs.

Fold the outer edges of the dough loosely over the figs, creating a rustic, free‑form edge.

Brush the exposed dough with the whisked egg yolk and sprinkle sesame seeds over the surface.

Bake the galette for 25–30 minutes, or until the crust is golden brown and crisp.

Remove from the oven and let cool on the baking sheet for 5 minutes.

Drizzle the galette with the extra honey, then garnish with fresh mint leaves, a sprinkle of sumac, and additional chili if desired.

Slice and serve warm or at room temperature.