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1
For the crust: In a food processor, combine 1 1/3 cup flour, salt, sugar and butter, process until well combined.
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2
Add the remaining flour and process again until combined.
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3
Transfer to a bowl and add the water with a wooden spoon (dont add the water while the dough is in the food processor or your dough will be brittle and cracker-like).
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4
If the dough isnt moist enough, you can add more water, a teaspoon at a time until the consistency is right.
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5
Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for 2 hours.
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6
Preheat your oven to 375F.
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7
Once the dough is chilled, roll it into a rustic circle.
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8
The great thing about a galette is that an odd shape looks charming, dont worry about making it too perfect.
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9
Transfer to a baking sheet or a pizza stone (covered with parchment paper).
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10
Spread the ricotta in the middle, leaving about 2-3 inches on all sides bare.
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11
Top with salt and pepper.
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12
In a bowl, combine the figs, honey and onions, toss to coat.
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13
Add the figs to the top of the ricotta, then add the arugula, goat cheese and prosciutto.
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14
Fold the edges of the crust in towards the middle, using the bare border to cover a portion of the filling while leaving a large opening in the center of the galette.
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15
Brush the crust with melted butter and bake at 375F for 40-45 minutes or until golden brown.
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16
I added additional arugula and goat cheese to the top before serving, but this is completely optional.
