Rustic Fig Galette
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This savory Rustic Fig Galette with a flaky crust that just melts in your mouth, loaded with leeks, goat cheese, figs and drizzled with honey will surely get your taste buds dancing.
Being a food blogger, it’s not often that I make something or try something that blows my mind but that’s exactly what happened when I took a bite into this incredible galette. Every bite an explosion of flavors, you can taste absolutely everything that went into this galette.
From the flaky crostata that simply melts in your mouth to the delicious leeks, the creamy salty goat cheese, to the sweet figs and honey. Who knew all these flavors when paired together could be so beautiful? That’s my favorite part of this fig galette, is how beautiful it all is when it is put together, it becomes a piece of art!
What Is A Galette?
Don’t let the word galette scare you, it’s just a French term for a flat round or rustic tart with hand folded edges. We’re basically talking mini pies or tarts here, so no big deal right? But I mean it when I say they’re not a big deal to make.
The great thing about these galettes is that you can fill them with your favorite berries or fruits. You can also use blueberries, figs, or peaches, apples, apricots, whatever you’re into.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
Pastry
- Dry ingredients: All purpose flour, salt, and plain white sugar.
- Wet ingredients: Unsalted butter, ice water, and sour cream.
Filling
- Olive oil – We want a good neutral tasting high quality oil to saute the leeks in this filling.
- Leeks – This big leafy veg is part of the onion family and has a nice mild flavor.
- Figs – Figs are a sweet little fruit with a mild flavor that cooks down perfectly in a sweet and savory dish like this one today. You’re going to use fresh figs sliced up.
- Cheese – Crumbled goat cheese will add the perfect amount of salt, tang, and creaminess to our dish.
- Egg – 1 egg beaten for an egg wash.
- Thyme – Fresh and chopped up fine. If dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
- Honey – For drizzling over top of the completed dish.
How To Make Rustic Fig Galette
- Combine the dough: In a food processor add the flour, sugar, salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add sour cream and the ice water and pulse until the dough just barely comes together.
- Prep the dough: Gather the dough, divide it in two and pat it into two disks. Wrap the dough in plastic wrap and refrigerate until chilled, about 30 minutes.
- Preheat the oven: To 425 F degrees. Line a large baking sheet with parchment paper.
- Saute the sauteables: Heat the olive oil in a skillet then add the leeks and saute until they start to brown. Season the leeks generously with salt and pepper.
- Assemble the filling: Working on a lightly floured surface roll out a disk of dough to a 12 inch round; transfer to the baking sheet. Arrange half of the leeks in the center of the round, leaving about 1 1/2 inch border all around. Add about 1/2 of the crumbled goat cheese over the leeks, then arrange 1/2 of the figs all over the goat cheese.
- Finish the filling: Sprinkle with a bit of ground pepper. Fold the edge of the dough up and over the figs. Brush the rim of the dough with the egg wash. Repeat with remaining dough and ingredients.
- Bake the galettes: Bake the galettes for 45 minutes or until the crust is golden brown. Let the galette cool on the baking sheet for about 10 minutes then sprinkle with fresh thyme and drizzle with honey. Cut into wedges and serve.
How Important Is The Temperature Of My Ingredients?
It’s very important to ensure that your butter is cold when incorporated into your dough and that your water truly is ice water! Cold butter will ensure a flaky crust once the whole thing is baked. When water is cold it is absorbed by flour proteins much less easily. Baking purists definitely recommend ensuring your ingredients and equipment is cold while making pastries like this one!
Leftovers
Fridge
You can store these fig galettes either on the counter right at room temperature or covered in the fridge for 2 – 3 days.
Freezer
Advanced preparation: You can assemble the galettes through Step 5 and freeze them up to a month. First place the galettes on the baking sheet and place the baking sheet in the freezer and freeze the galettes for about an hour. After an hour, wrap the galettes in plastic wrap then place back in the freezer.
Freezing leftovers: You may also freeze the galettes after baking, let it warm completely then wrap it up in plastic wrap and freeze it. That and warm it in the oven at 350 for about 15 minutes, or until the crust of the galettes recrisp.
More Delicious Pies To Try:
- Plum Galette
- Peach and Blueberry Galette
- Easy Quiche Recipe
- Mini Blueberry Galettes
- Chicken Pot Pie
- Strawberry Rhubarb Pie
- Classic Apple Pie
- Pumpkin Pie
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Rustic Fig Galette
Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins
Serves: 12
This savory Rustic Fig Galette with a flaky crust that just melts in your mouth, loaded with leeks, goat cheese, figs and drizzled with honey will surely get your taste buds dancing.
Ingredients
For Pastry
- 2 1/2 cups all-purpose flour
- 4 tbsp sugar
- 1/2 tsp salt
- 1 cup butter (2 sticks) cold, unsalted, cut into pieces
- 1/2 cup sour cream
- 1/2 cup ice water
For Filling
- 1 tbsp olive oil
- 2 large leeks cleaned and sliced thin
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 4 oz goat cheese crumbled, about 1 cup
- 1 lb figs fresh, sliced
- 1 egg beaten, for egg wash
- 1 tbsp thyme fresh, chopped
- 2 tbsp honey for drizzle
Instructions
- In a food processor add the flour, sugar, salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add sour cream and the ice water and pulse until the dough just barely comes together. Gather the dough, divide it in two and pat it into two disks. Wrap the dough in plastic wrap and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 425 F degrees. Line a large baking sheet with parchment paper.
- Heat the olive oil in a skillet then add the leeks and saute until they start to brown. Season the leeks generously with salt and pepper.
- Working on a lightly floured surface roll out a disk of dough to a 12 inch round; transfer to the baking sheet. Arrange half of the leeks in the center of the round, leaving about 1 1/2 inch border all around. Add about 1/2 of the crumbled goat cheese over the leeks, then arrange 1/2 of the figs all over the goat cheese. Sprinkle with a bit of ground pepper. Fold the edge of the dough up and over the figs. Brush the rim of the dough with the egg wash. Repeat with remaining dough and ingredients.
- Bake the galettes for 45 minutes or until the crust is golden brown. Let the galette cool on the baking sheet for about 10 minutes then sprinkle with fresh thyme and drizzle with honey. Cut into wedges and serve.
Recipe Notes
This recipe will yield 2 galettes.
Green or white onion can be used instead of leeks.
It’s important to make sure you use cold butter so that your pastry ends up with a flaky texture.
Leftovers: You can store these galettes either on the counter right at room temperature or covered in the fridge for 2 – 3 days.
Advanced preparation: You can assemble the galettes through Step 5 and freeze them up to a month. First place the galettes on the baking sheet and place the baking sheet in the freezer and freeze the galettes for about an hour. After an hour, wrap the galettes in plastic wrap then place back in the freezer.
Freezing leftovers: You may also freeze the galettes after baking, let it warm completely then wrap it up in plastic wrap and freeze it. That and warm it in the oven at 350 for about 15 minutes, or until the crust of the galettes recrisp.
Nutrition Information:
Calories: 353kcal (18%)Carbohydrates: 37g (12%)Protein: 6g (12%)Fat: 21g (32%)Saturated Fat: 13g (81%)Cholesterol: 64mg (21%)Sodium: 248mg (11%)Potassium: 169mg (5%)Fiber: 2g (8%)Sugar: 14g (16%)Vitamin A: 979IU (20%)Vitamin C: 4mg (5%)Calcium: 59mg (6%)Iron: 2mg (11%)
