If you can make this galette dough, you can fill it with ANYTHING. It can be sweet or savoury. It’s a METHOD that I use for all sorts of fruits and stuff. A very good savoury is caprese: tomatoes, basil and fresh mozzarella. Leave out the sugar or sub salt for savoury, obviously. Adding parmesan would be nice with the caprese I just mentioned…
Honeyed Fig and Goat Cheese Galette
1 small carton fresh Mission figs (about 6-8), halved top to bottom, then sliced longways
4 oz goat cheese (I found HONEY goat cheese!!) room temp
3-4 oz cream cheese, room temp
2 Tbl honey
1/2 tsp lemon zest
1 egg + 1 Tbl water for wash
large crystal sugar or Demerara sugar
Dough
1 cup A/P flour
1 cup S/R flour
2 Tbl sugar
1 tsp ground cardamom (or cinnamon or even ginger, depending on what you’re putting in it!)
1 stick cold butter (I use salted), diced
1/3-1/2 ice water
Preheat oven to 400F.
Stir together dry dough ingredients. Cut in butter (just like for biscuits) until you have pea sized pieces. Start adding the ice water and stir in with a spatula. Keep adding water until the dough JUST sticks together. Don’t make it wet.
Dump dough onto a floured surface and roll up/knead a couple of times to make sure it’s all together. Don’t overwork. Pat into a 6″ disc, wrap in plastic and refrigerate for at least a half hour or even over night.
While the dough is resting, cream together goat cheese, cream cheese, honey and lemon zest.
After dough has rested, turn out on a floured board and roll out to about 1/4″ thick. No need for perfectly round, this is a rustic galette. The rough disk should be about 10-12″ across. Roll up on roller and transfer to a baking sheet ON PARCHMENT PAPER. Do not skip the parchment. It is the only way to get the baked galette off the sheet.
Dump the cheese mixture in center of dough and ever so gently spread it into a disk that stops at least 2″ from the edges of the dough. I used my fingers to spread this, it worked better than the spatula. Place the figs around the edge of the cheese mixture – put extras in the middle. Drizzle with a little honey.
Fold up the dough, making pleats where needed, being careful not to tear it. Brush dough with egg wash and sprinkle with sugar. Top the figs with a few thyme leaves and sugar.
Bake in a 400F oven for about 30-40 mins, until the dough is golden. Top with more thyme leaves when you take it from the oven. Wait at least 15 minutes before transferring to a plate or you’ll break it. To transfer, slide the parchment from the baking sheet over to a plate, then pull the parchment out from under the galette. Serve warm or room temp.