Walnuts contain a number of neuroprotective compounds, including vitamin E, folate, melatonin, omega-3 fats, and antioxidants. Consuming high-antioxidant foods like walnuts can decrease the enhanced vulnerability to oxidative stress that occurs in aging, increase health span, and also enhance cognitive and motor function in aging.
- 1 Preheat the oven to 375°F
- 2 In a food processor, combine figs, walnuts, lemon juice + zest, thyme, and honey. Process until a paste forms and set aside.
- 3 Roll out pie dough until it’s about 1/8th of an inch thick, or slightly thinner if you can.
- 4 Use the rim of a bowl to cut out circles, about 5 inches in diameter. Collect the scraps, knead them once or twice, roll them out again and continue cutting out circles. Repeat this a few more times, until most of the dough is used up. The flakiest galettes will be the ones from the first batch, so try to minimize the scraps.
- 5 Count the number of circles you have (I had 6 with some leftover dough) and divide the fig and walnut paste accordingly to equally fill each galette. Use your hands to roll the paste into balls, then flatten them into discs. Position one disc in the center of each crust circle, then sprinkle with goat’s cheese. Fold the ends over the filling, overlapping, to form mini galettes.
- 6 Bake for about 30 minutes, or until the crust looks a little puffy and golden.
- 7 Remove galettes from the oven, drizzle with a little bit of honey, and garnish with fresh thyme leaves.