Rustic Fig Galette

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.

Rustic Fig Galette

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 dish, 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.

What’s The Deal With Figs?

Figs are sweet with a nice mild flavor, making them great for incorporating into recipes like the one I’m sharing with you all today. They are packed full of anti oxidants, fiber, and vitamins A through K. Did you know that figs were so prized in ancient Greece that there were laws prohibiting exporting the best ones?

The love of figs goes far back in time, so let’s honor them with this beautiful little galette!

Ingredients In Rustic Fig Galette

Keep scrolling for the full recipe and ingredient amounts.

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

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

1. 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.
2. 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.
3. Preheat the oven: To 425 F degrees. Line a large baking sheet with parchment paper.
4. 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.
5. 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.
6. 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.
7. 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!

How To Prepare Egg Wash

Egg wash provides some color and structure to your finished baked good, I’ve provided a really basic and simple recipe for egg wash below.

1. 1 egg beaten in a bowl thoroughly with a fork.
2. Add 2 tablespoons of water and a small pinch of salt and combine well.
3. Then just brush it over your galette! Simple as that.

What Else Can I Use In My Rustic Galette?

Don’t have some of these ingredients on hand? No worries, I’ve got some substitutions that will make for an equally beautiful treat!

Can I Make This Galette Ahead?

Fridge

You can store these 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

5 from 4 votes

Prep: 20 mins

Cook: 45 mins

Total: 1 hr 5 mins

Author: Joanna Cismaru

Serves: 12

Print Pin Rate

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 flour2 1/2 cups all-purpose flour
• 4 tbsp sugar4 tbsp sugar
• 1/2 tsp salt1/2 tsp salt
• 1 cup butter (2 sticks) cold, unsalted, cut into pieces1 cup butter (2 sticks) cold, unsalted, cut into pieces
• 1/2 cup sour cream1/2 cup sour cream
• 1/2 cup ice water1/2 cup ice water

For Filling

• 1 tbsp olive oil1 tbsp olive oil
• 2 large leeks cleaned and sliced thin2 large leeks cleaned and sliced thin
• 1/2 tsp salt or to taste1/2 tsp salt or to taste
• 1/2 tsp pepper or to taste1/2 tsp pepper or to taste
• 4 oz goat cheese crumbled, about 1 cup4 oz goat cheese crumbled, about 1 cup
• 1 lb figs fresh, sliced1 lb figs fresh, sliced
• 1 egg beaten, for egg wash1 egg beaten, for egg wash
• 1 tbsp thyme fresh, chopped1 tbsp thyme fresh, chopped
• 2 tbsp honey for drizzle2 tbsp honey for drizzle

US Customary - Metric

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%)

Course:Appetizer, Brunch, Dessert, Snack

Cuisine:American, French

Keyword:fig galette, galette recipe

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