You’ll love how easy it is to make this fig goat cheese galette, a classic French pastry that is basically a free-from pie. There is an Italian version, too, called a crostini, but either way, they’re easy to make and you can throw in whatever you like, bake it, and you have a meal or a dessert. When paired together, figs and goat cheese can be either sweet or savory. Here I’ve made a sweet version by mashing together the goat cheese with orange marmalade and a hint of orange blossom water. It’s entirely optional but I highly recommend drizzling this galette with hot honey. The spicy honey with the earthy figs, tangy goat cheese and sweet marmalade is just sublime. If you like apples, you might like this apple galette recipe.
How to Make this Fig & Goat Cheese Galette with Orange Marmalade and Hot Honey
Make the Galette Dough
I used to be nervous to make pastry dough, thinking I couldn’t do it. But making dough for a galette is truly so easy to do that you’ll wonder why you don’t make it more often. Since I’ve never made dough for a galette I used this galette dough recipe from Kroll’s Korner. But I am adding it here, too.
You can use a food processor like this one though I used my KitchenAid mixer (with the flat beater attachment), which worked just as well.
Makes enough for 1 galette
1 1/2 cups all-purpose flour
1 Tbsp. sugar
3/4 tsp. salt
1 1/2 sticks cold butter (3/4 cup)
4-5 Tbsp. ice cold water
1 egg, whisked with a tablespoon of cream or whole milk (to be used once you’re ready to bake the galette)
Pour the flour, sugar and salt in the food processor. Pulse a few times to combine. Add in cubed butter and pulse again until butter pieces are the size of peas.
Slowly stream in the ice water, 3-4 Tbsp. should be enough for the dough to come together. 5 Tbsp. water max.
Remove the dough from the food processor and place on a clean, floured surface. Roll/form the dough into a ball and slightly flatten into a disk.
Cover in plastic wrap and place in the fridge for 30 minutes – 1 hour (longer is okay, too.)
Prepare the Figs and Goat Cheese
5-6 fresh figs, sliced
4 ounces of goat cheese
1/4 cup of orange marmalade
1/2 teaspoon of orange blossom water )optional)
1 tablespoon of sugar
Slice the figs and set aside. Combine the goat cheese, marmalade and sugar, mashing until it’s mostly combined. The marmalade doesn’t need to be completely immersed with the cheese.
Make the Galette
1 tablespoon of sliced almonds (optional)
Mike’s Hot Honey
Once the dough is chilled and you’re ready to make the galette, preheat oven to 350 degrees Fahrenheit. Roll the dough out on a floured surface into a 12-inch round about 1/8-inch thick. Mend any cracks or tears by pressing them back together with your fingers.
Line a baking sheet with parchment paper. Roll the flattened dough onto the rolling pin so you can transfer it onto the baking sheet. Add the goat cheese mixture to the center of the dough then spread around the center (you don’t want it hitting the edges). Lay the fig slices on top of the cheese. Take the outer edges and fold them over about 1/2-1 inch. Add almond slices to the edges if you like (though this is optional).
Brush the outer edges of the dough with the egg.
Bake in the oven for about 40-45 minutes, or until edges are crisp. Remove form oven and let it sit for 10-15 minutes.
Drizzle with the hot honey and serve with ice cream, whipped cream, or a dollop of sour cream sweetened with powdered sugar. You may also want to toss additional nuts over the galette for added crunch.
