If you’re looking for a dish that is perfect for an elegant brunch or cocktail party, but is easy to make and doesn’t leave you stressed out, this galette is definitely for you! Figs are a tasty, sweet fruit that go marvelously with goat cheese and honey while still fresh, so it’s only natural they would taste amazing, together in a galette!
The beauty of this recipe is that, while most other doughs require yeast, waiting, punching down, kneading, etc., this dough comes together in a matter of minutes and after popping it in the fridge to chill, is ready to go! If, for some reason, waiting for the dough to cool seems like a daunting task, the filling is an absolute breeze in comparison. Cream cheese adds a little extra creaminess to the goat cheese and the honey gives it some sweetness, without going overboard .. All in all, this galette is a delight for the senses and a great combination of fresh, punchy ingredients that come together to form this delicious medley.
Fig & Cheese Galette
Yields 2 tarts
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold, cubed
- 1/4-1/2 cup ice water
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 10 fresh figs, cut into wedges
- 8 oz. goat cheese
- 2 oz. softened cream cheese
- 1/3 cup of honey
- 2 tablespoons heavy cream
- 1/2 teaspoon ground cinnamon
- powdered sugar
- Combine flour, salt and sugar in food processor and pulse to incorporate.
- Add cubed, cold butter and pulse until mixture is coarse and crumbly.
- With the food processor on, slowly drizzle in ice water until dough begins to come together. Don ‘t add too much water.
Note: It ‘s really important for all your ingredients to be cold so that the dough is buttery and flaky when it bakes.
- Turn dough out and divide in half and roll into a ball. Place each ball on a sheet of plastic wrap and flatten halves into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. (If planning to use later, freeze dough at this point.)
- Preheat oven to 400 F.
- Take dough out of fridge and roll it out on parchment paper to about 9-10 inches.
- In a bowl, use a fork to cream together goat cheese and cream cheese and mix in 1/4 cup honey.
- Gently spread half of cheese mixture on rolled out dough, making sure to leave a 1-2-inch border around the edges.
- Arrange fig wedges on top of cheese in a circular fashion, with all figs facing the same direction.
- Fold and pleat the bare edges of dough up and onto the edge of the figs.
- Lightly brush the dough with heavy cream and sprinkle with cinnamon, then transfer parchment paper to a rimmed baking sheet.
- Bake for 35-40 minutes, or until crust is golden brown.
- Remove from oven, drizzle with remaining honey and dust with powdered sugar. Serve warm.
Recipe adapted from Kitchen Confidante