Fig Honey and Goat Cheese Galette Recipe

Introduction

This Fig Honey and Goat Cheese Galette is a delightful combination of sweet and tangy flavors wrapped in a flaky, buttery crust. Perfect for a casual dessert or an elegant brunch, it’s easy to prepare and sure to impress your guests.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, frozen
• 1/4 cup ice water
• 5 oz goat cheese, room temperature
• 2 tbsp good quality honey (plus more for serving)
• 6-7 fresh figs, quartered
• 1 large egg
• 1 tbsp water
• 2 tsp demerara sugar
• Fresh thyme leaves for garnish

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, and salt.
2. Step 2: Grate the frozen butter into the flour mixture using a box grater. Toss the grated butter with the flour mixture to coat evenly.
3. Step 3: Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough.
4. Step 4: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
5. Step 5: Preheat your oven to 400°F (200°C).
6. Step 6: In a small bowl, combine the goat cheese and 2 tablespoons of honey until smooth and creamy.
7. Step 7: On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle about 1/8 inch thick. Transfer it to a parchment-lined baking sheet.
8. Step 8: Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border around the edges.
9. Step 9: Arrange the quartered figs on top of the goat cheese layer evenly.
10. Step 10: Fold the edges of the dough over the filling, pleating as you go to form a rustic, raised border.
11. Step 11: In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush this over the dough edges.
12. Step 12: Sprinkle the demerara sugar over the brushed edges of the galette for a crunchy finish.
13. Step 13: Bake for 35-40 minutes, or until the crust turns golden brown and the figs are tender and juicy.
14. Step 14: Remove from the oven, let it cool slightly, then drizzle additional honey over the top and garnish with fresh thyme leaves before serving.

Tips & Variations

• Use chilled butter for a flakier crust and avoid melting it during preparation to keep the dough tender.
• Substitute fresh figs with other stone fruits like peaches or plums when out of season.
• For extra flavor, sprinkle a pinch of cinnamon or nutmeg over the goat cheese before adding the figs.
• Serve warm or at room temperature for the best texture and flavor.

Storage

Store any leftover galette covered in the refrigerator for up to 2 days. Reheat gently in an oven at 300°F (150°C) for about 10 minutes to restore crispness. Avoid microwaving to maintain the flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen figs for this galette?

It’s best to use fresh figs as they hold their shape better and provide a fresh sweetness. Frozen figs can be used in a pinch but may release more moisture and affect the crust’s texture.

Is it necessary to chill the dough?

Yes, chilling the dough helps relax the gluten and solidify the butter, resulting in a flakier crust and easier handling when rolling out.

Fig Honey and Goat Cheese Galette Recipe

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This Fig Honey and Goat Cheese Galette is a rustic, elegant tart that combines the sweetness of fresh figs and honey with the creamy tang of goat cheese, all encased in a flaky, buttery crust. Perfect for a dessert or a special brunch, it offers a delightful balance of flavors and textures enhanced by a sprinkle of demerara sugar and fresh thyme.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Dough

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, frozen
• 1/4 cup ice water

For the Filling

• 5 oz goat cheese, room temperature
• 2 tbsp good quality honey (plus more for serving)
• 6–7 fresh figs, quartered

For the Topping

• 1 large egg
• 1 tbsp water
• 2 tsp demerara sugar
• Fresh thyme leaves for garnish

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt until fully combined to create the base for the dough.
2. Incorporate Butter: Using a box grater, grate the frozen unsalted butter into the flour mixture. Toss the grated butter immediately with the flour to coat, which helps create a flaky crust.
3. Add Water: Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. Avoid overworking to keep the dough tender.
4. Chill Dough: Form the dough into a disc shape, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and firm the butter.
5. Preheat Oven: Heat your oven to 400°F (200°C) to prepare for baking.
6. Prepare Cheese Mixture: In a small bowl, stir together the goat cheese and 2 tablespoons of honey until the mixture is smooth and creamy, balancing sweetness with tanginess.
7. Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a rough circle about 1/8 inch thick, then transfer it carefully to a parchment-lined baking sheet.
8. Assemble Galette: Spread the honeyed goat cheese mixture evenly over the dough, leaving a 2-inch border all around for folding the edges.
9. Add Figs: Arrange the quartered fresh figs on top of the goat cheese layer, distributing them evenly.
10. Create Rustic Edge: Fold the edges of the dough over the filling, pleating as necessary to form a rustic, freeform tart edge.
11. Apply Egg Wash: In a small bowl, beat the egg with 1 tablespoon of water. Brush this egg wash along the dough edges to add shine and help them brown nicely.
12. Sprinkle Sugar: Evenly sprinkle 2 teaspoons of demerara sugar over the brushed edges for a sweet, crunchy crust.
13. Bake: Place the galette in the oven and bake for 35-40 minutes until the crust is golden brown and the figs are tender and juicy.
14. Finish and Serve: Remove from the oven and let it cool slightly. Drizzle additional honey over the top and garnish with fresh thyme leaves before serving.

Notes

• Keep the butter frozen until ready to grate to achieve the best flaky crust texture.
• Do not overwork the dough to prevent it from becoming tough.
• Figs can be substituted with other stone fruits like peaches or plums if desired.
• Use a good quality honey for the best flavor enhancement.
• The galette is best enjoyed slightly warm or at room temperature.
• Make sure to let the galette cool slightly before slicing to allow the filling to set.

Keywords: Fig galette, goat cheese tart, rustic tart, fig dessert, honey galette, French pastry, easy galette recipe