These sweet-and-savory tarts pair perfectly with a peppery arugula salad and Pinot Noir as a lunch or light supper. Or you can slice them into wedges as an appetizer.

Steps

1. Make the pastry dough: Whisk together the dry ingredients. In a food processor (or with a pastry cutter), cut the butter into the flour mixture until it resembles coarse meal with pea-sized nubs of butter. Sprinkle in the ice water and stir together (or pulse a couple of times) until the dough starts to come together.
2. Turn the dough out onto a lightly floured surface and gently mush the dough together into a ball. (Avoid handling the dough too much.) Quarter the dough and wrap each quarter in plastic wrap. Refrigerate for an hour, or freeze for 20 to 30 minutes, until the dough resembles modeling clay in texture.
3. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
4. Assemble the tarts: Pull the dough out of the chiller and turn it out onto a lightly floured surface. Roll it out as thin as is practicable — you should get each ball to about 10 inches in diameter.
5. Arrange the figs neatly on each round in a slightly overlapping pattern, leaving about an inch of space aroung the edge. Crumble an ounce of goat cheese onto the center of each galette and drizzle with olive oil and honey.
6. Fold over the edges of the dough. Brush the dough with some milk or cream and sprinkle a pinch of sugar over the top.
7. Bake the galettes: Bake for 20 minutes, then sprinkle on the rosemary. Bake another 5 to 10 minutes or until the pastry is golden brown. Allow to cool slightly on a rack before serving.