FIG AND HONEY GALETTE

Steps:

• Pulse together flours, sugar, and salt in a food processor. Add butter and process until mixture is crumbly with some pea-sized pieces. Drizzle with water and lemon juice; pulse a few more times. Transfer dough to a large bowl; gently knead until it comes together. Wrap in plastic wrap and chill for 1 hour.
• Unwrap dough; let stand for 5 to 10 minutes. Place on a floured piece of parchment paper and roll out into a 13-inch circle about 1/4-inch thick. Slide parchment with dough onto a baking sheet.
• Stir mascarpone in a small bowl until softened. Stir in egg yolk, honey, and vanilla. Spread onto dough, leaving a 2-inch border. Arrange figs in concentric circles on top, alternating light and dark figs if using a mixture. Use parchment to help lift dough edges as you fold dough edges over fruit, pleating as necessary. Leave fruit exposed in the center. Chill, covered, for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Uncover and brush dough edges with milk. Sprinkle entire galette with turbinado sugar.
• Bake in the preheated oven until crust is golden and filling is bubbly, 40 to 45 minutes. Transfer to a wire rack and let cool for 30 minutes.