Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fig Honey and Goat Cheese Galette

  • Author: Chef mia
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 galette 1x
  • Method: Dessert, Brunch
  • Cuisine: French

Description

A delightful and versatile Fig,Honey, and Goat Cheese Galette that combines creamy goat cheese, sweethoney, and fresh figs in a flaky, buttery crust. Perfect for brunch, a light lunch, or a unique dessert.

Ingredients

Scale
  • 1 cupall-purpose flour
  • 1 tbspgranulated sugar
  • 1/2 tspsalt
  • 1/2 cupunsalted butter, frozen
  • 1/4 cupice water
  • 5 ozgoat cheese, room temperature
  • 2 tbspgood qualityhoney(plus more for serving)
  • 6–7fresh figs, quartered
  • 1large egg
  • 1 tbspwater
  • 2 tspdemerara sugar

Instructions

  1. In a large bowl,whisktogether the flour, sugar, and salt.
  2. Grate the frozen butter into the flour mixture using a box grater. Toss the grated butter with the flour mixture to coat.
  3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
  4. Form the dough into a disc, wrap it inplastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat yourovento 400°F (200°C).
  6. In a small bowl, mix the goat cheese with 2 tablespoons ofhoneyuntil smooth and creamy.
  7. On a lightly floured surface, roll out the dough into a rough circle, about 1/8 inch thick. Transfer the dough to a parchment-linedbaking sheet.
  8. Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border around the edges.
  9. Arrange the fig quarters on top of the goat cheese mixture.
  10. Fold the edges of the dough over the filling, pleating as you go to create a rustic edge.
  11. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the edges of the dough with the egg wash.
  12. Sprinkle the demerara sugar over the edges of the galette.
  13. Bake for 35-40 minutes, or until the crust is golden brown and the figs are tender and juicy.
  14. Remove from theovenand let it cool slightly before drizzling with additionalhoneyand garnishing with fresh thyme leaves.

Notes

Chill Your Butter: Make sure your butter is very cold for the flakiest crust. Freezing it before grating helps achieve this.Roll Dough Evenly: Roll out your dough evenly to avoid thin spots that might burn during baking.Room Temperature Cheese: Letting your goat cheese come to room temperature makes it easier to mix and spread.Substitutions: If you’re not a fan of goat cheese, try ricotta or cream cheese. You can also swap figs for pears, apples, or berries.

Nutrition

  • Calories: 250
  • Sugar: 12
  • Fat: 15
  • Carbohydrates: 24
  • Protein: 6

Find it online: https://exorecipes.com/fig-honey-and-goat-cheese-galette/