Description
Rustic fig honey and goat cheese galette brings Mediterranean charm to your dessert table with its elegant simplicity. Crisp pastry edges cradle sweet figs and creamy goat cheese, promising a delightful journey through sensational seasonal flavors you’ll savor.
Ingredients
Scale
Main Ingredients:
- 67 fresh figs, quartered
- 5 ounces (142 grams) goat cheese, room temperature
- 1/2 cup (113 grams) unsalted butter, frozen
- 1 cup (120 grams) all-purpose flour
Dairy and Binding Ingredients:
- 1 large egg
- 2 tablespoons good quality honey (plus more for serving)
Seasoning and Finishing Ingredients:
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 cup ice water
- 1 tablespoon water
- 2 teaspoons demerara sugar
- Fresh thyme leaves for garnish
Instructions
- Craft a delicate pastry base by combining flour, sugar, and salt in a spacious mixing vessel, creating a foundation for the galette.
- Transform frozen butter into delicate shreds using a box grater, gently folding the wispy strands into the flour mixture to ensure even distribution.
- Introduce ice water gradually, allowing the dough to unite without excessive manipulation, forming a cohesive yet tender pastry.
- Shape the dough into a compact disc, encase in plastic wrap, and allow it to rest and chill in the refrigerator for a minimum of half an hour.
- Warm the oven to a precise 400°F, preparing an ideal baking environment.
- Blend goat cheese with honey until the mixture achieves a silky, homogeneous consistency.
- Liberate the chilled dough onto a lightly dusted surface, rolling it into an imperfect circular shape approximately 1/8 inch thick, then transfer to a parchment-lined baking sheet.
- Lavish the goat cheese blend across the dough’s surface, maintaining a generous 2-inch perimeter.
- Artfully position fig quarters atop the creamy base, creating an elegant mosaic.
- Embrace the edges of the dough, folding and pleating to craft a rustic, free-form border that cradles the filling.
- Whisk an egg with water to create a golden wash, delicately brushing the galette’s exterior to ensure a lustrous finish.
- Sprinkle demerara sugar along the galette’s edges, adding a crystalline crunch.
- Bake until the crust transforms into a rich golden hue and the figs become tender and succulent, approximately 35-40 minutes.
- Once removed from the oven, allow the galette a brief moment to settle, then embellish with a drizzle of honey and a scattering of fresh thyme leaves.
Notes
- Freeze butter for at least 15 minutes before grating to ensure it remains cold and creates flakier pastry.
- Work quickly and minimize touching the dough to prevent warm hands from melting butter and developing tough crust.
- Swap goat cheese with ricotta or cream cheese for different flavor profiles and dietary preferences.
- Replace wheat flour with gluten-free blend to accommodate celiac or gluten-sensitive individuals.
- Substitute figs with seasonal fruits like pears, peaches, or plums when figs are unavailable.
- Prepare dough and refrigerate up to 2 days in advance for stress-free entertaining.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snacks, Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg