Fig and Raspberry Galette

10 ounces of pastry dough, your own or store bought

½ cup sugar

1 Tablespoon flour

2 Tablespoons ground almonds

20 firm, ripe figs

2 Tablespoons melted butter

1 basket raspberries, about 1 cup

Honey to drizzle (optional)

Makes an 11-inch galette, to serve 8.

Preheat oven to 400°F. Arrange oven rack in the lower third of the oven. Line a baking sheet or pizza pan with parchment paper.

Roll pastry dough on a lightly floured surface to make a thin round about 14 inches across. Place on the prepared pan. Mix 1 tablespoon of the sugar with the almond flour and spread the mixture to within one and a half inches of the edge of the dough.

Cut the tough stem off the figs and cut the fruit into quarters. Starting one and a half inches from the edge of the dough, arrange the figs, cut side up, in close concentric circles. Sprinkle the fruit with 3 tablespoons of the sugar. Fold up and pinch the dough edge to make a rim around the fruit. Brush the border with the melted butter and sprinkle on 2 tablespoons of sugar.

Bake the galette for 20 minutes, then rotate and bake for another 20 minutes. Toss the raspberries with 2 tablespoons of sugar. Remove the galette from the oven and scatter the raspberries in between the figs. Return to the oven and continue baking for 10 minutes, until the crust is well browned. Slide the galette off the parchment onto a cooling rack. Serve warm, drizzled with honey of you like, with whipped cream or vanilla ice cream.