About two weeks ago, this amazing combination of wonderfulness caught my eye on theKitchn.com. Usually I don’t even like to delve into these pastry projects that tend to take several hours but I couldn’t resist. One Saturday morning I felt inspired and ambitious and went for it.
Dribble 7 tablespoons ice water into the flour mixture in several stages, gently tossing and mixing with your hands between additions, until the dough just holds together. Do not pinch or squeeze the dough together or you will overwork it, making it tough. Keeping tossing the mixture until it starts to pull together. If it looks like there are more dry patches than ropy parts, add another tablespoon of water and toss until it comes together. Divide the dough into four pieces, firmly press each piece into a ball and flatten into a 3-inch disk, and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before rolling out.
To roll out the dough, take one disk from the refrigerator at a time. Let it soften slightly so that it is malleable but still cold. Unwrap the dough and press the edges of the disk so that there are no cracks. On a lightly floured surface, roll out the disk into a circle about 1/8-inch thick. Transfer the dough to a parchment-lined baking sheet and refrigerate at least 1/2 hour before using.
Preheat oven to 400F.
Trim stems from figs and quarter them lengthwise; set aside.
In a small bowl, combine goat cheese and one tablespoon honey.
Remove rolled-out dough from the refrigerator. Spread a fourth of the goat cheese mixture over each dough round, leaving a 1-inch border around the edge. Evenly sprinkle ground almonds over goat cheese. Arrange figs on top in overlapping circles. Lightly drizzle with the honey and sprinkle with lavender buds.
With cool hands, fold the dough border up over the figs and form pleats. (Don’t worry about making it perfect; galettes are meant to be free-form.) Brush dough with melted butter and lightly sprinkle with sugar.
Bake until crust is golden and filling is bubbling, about 40 minutes. Transfer galettes to a wire rack to cool. Serve warm or at room temperature.
Mix up to 1 teaspoon dried lavender buds into 8 ounces softened goat cheese. The potency of lavender buds can vary, so add 1/4 teaspoon at a time and taste; it should be fragrant, but not overpowering.