Sunday Dinner

Happy Sunday! It’s our favorite day of the week to cook. So every Sunday we share a recipe so you can cook along with us.

The Easiest Rustic Fig Galette

I love making galettes in the summer. They’re great with sliced tomatoes and work with so many yummy cheeses. They are just as good sweet as they are savory. And they’re almost infinitely customizable. Figs are popping off right now and I love how beautiful a ripe fig is when sliced into rounds. So that’s what we’re making tonight in my house. Please find a super easy recipe below.

One other update to share with you. Homemade has relaunched our YouTube channel. Subscribe for all things Homemade, from cooking with celebrity guests to cooking tips and tricks from our favorite classes. Happy Sunday!

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the crust:

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 1/2 cup unsalted butter, cold and cut into small cubes

• 1/4 cup ice water

For the filling:

• 8-10 fresh figs, sliced

• 1/4 cup honey

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

• 1 tablespoon cornstarch

• 1 egg, beaten (for egg wash)

• 1 tablespoon coarse sugar (for sprinkling, optional)

Have a great recipe of your own?

Do you have a favorite Sunday Dinner recipe? Submit yours here for the chance to share it with the Homemade community!

Upcoming Class Schedule

Tuesday 8/13 at 4pm PT

Paczki (fluffy custard donuts) (~45min)
Paczki (pronounced “pohnch-kee”) are traditional Polish pastries similar to donuts but richer and denser. Pillowy dough, velvety custard, and the right amount of sweet dusted with powdered sugar, this delightful combination makes a deliciously luscious, beloved treat.
Chef instructor: Lisa

Thursday 8/15 at 4pm PT

Lemon Pepper Wings with Goat Cheese Ranch (~45min)
Elevate your snack game with crispy, tangy, Lemon Pepper Wings, perfectly paired with Sauvignon Blanc. These wings, marinated in a zesty brine and baked until golden, are a flavor explosion that complements the wine’s crisp notes.
Chef instructor: Joel

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