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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.
- 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
- 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
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.
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.
Calories: 353kcal | Carbohydrates: 37g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 248mg | Potassium: 169mg | Fiber: 2g | Sugar: 14g | Vitamin A: 979IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg