Galettes: Mushroom and Ricotta + Honey Glazed Fig

I am subscribed to the Washington Post weekly recipe list. A couple of weeks ago they sent out these savory and sweet galette recipes, and I had to try! I I used the "Endlessly Adaptable Galette Dough" recipe. The recipe makes enough for two galettes, so I used half for the mushroom and half for the fig. Honestly, the homemade crust was probably my favorite part of both dishes. It was so incredibly light and flaky, but still strong enough to hold in the ingredients. I felt like a professional baker tasting that crust!

For the savory galette, I followed the recipe for "Mushroom, Fennel and Herbed Ricotta." The gruyere cheese was an awesome addition. For the mushrooms, I used a combination of cremini and shiitake mushrooms, which was quite nice. Before this, I had never cooked with a fennel bulb before, I didn't even know what it looked like.. However, I really liked the taste when combined with all of the other elements. I used a little more than half of the bulb, as I was afraid the flavor using the full bulb would overpower the others. It turned out to be perfect. I loved this galette! My dad requested that I make it again for the holidays. I was also proud to serve it to some guests who came over the next day :)

The sweet galette ("Honeyed Fig and Walnut") was quite simple to make, and also lots of fun! I was really pleased with myself, because I had managed to snag the last box of figs at MOMs that day. They were perfectly ripe, and I cut them into thirds instead of halves. Instead of dousing them in the fragrant honey, I coated the tops with the honey mixture and drizzled the remainder over the galette. Beautiful and tasty. I realized that I am not actually a huge fan of figs, but I still liked it, and everyone else loved it. Overall, great results from both galettes! Very happy with them.