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1
Make the dough:
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2
Whisk the flour, sugar, and salt in a mixing bowl, until well combined.
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3
Add the butter and, with your fingers, gently work the butter and flour together until the mixture resembles coarse cornmeal.
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4
Add 5 tablespoons of the ice water and continue working the dough until it begins to come together.
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5
Add more water, a half a tablespoon at a time if needed.
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6
Divide the dough in half and shape each half into a small disk.
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7
Gently flatten the disks.
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8
Wrap each disk in plastic wrap and refrigerate for 2 hours or up to 4 days (or freeze for up to 1 month).
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9
Remove one disk from the refrigerator and let it soften for 10 minutes.
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10
Unwrap it and on a lightly floured surface, roll it out into a 12-inch round.
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11
Place an 11-inch plate over the dough and trim off the edges of the pastry with a small knife.
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12
Transfer to a parchment-lined baking sheet, and refrigerate for 30 minutes.
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13
Make the filling and assemble the tart:
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14
Preheat the oven to 350 degrees.
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15
Remove the galette dough from the refrigerator.
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16
Starting at the center of the pastry, place the fig halves cut side up in concentric circles, leaving a 1-inch border free of fruit.
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17
Sprinkle 2 tablespoons of sugar over the figs.
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18
Cut 2 tablespoons of the butter into little pieces and scatter over the figs.
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19
Rotating the galette, fold the dough border over itself, crimping and pushing it up against the outer circle of fruit.
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20
Sprinkle the lavender evenly over the figs.
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21
Melt the remaining 1 tablespoon butter and brush the crust with the melted butter.
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22
Sprinkle the remaining 1 tablespoon sugar over the melted butter.
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23
Place the tart in the oven and bake until the edges are golden brown, 40 to 45 minutes.
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24
Remove from the oven and dust with confectioners sugar.
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25
Serve warm with vanilla ice cream.
