Fig Galette with Honey and Goat Cheese
This is the saddest time of the year. Not because the weather is getting colder or because traffic sucks now that the kids are back in school, but because fig season is over. They are my favorite fruit and I eat them like popcorn
We have a couple fig trees at my parents house and I use to run to the tree every day in July to check if they're ripe. I would even fixate on one fig that looked like it would ripen first and get so excited the day I would be able to eat it. Now that I write that out, I sound kind of crazy.
Anyway, I thought I would make this galette as one last hoorah before they are no longer in season. I thought, what pairs better with figs than goat cheese and honey?! The salty goat cheese and the sweetness of the figs and honey is amazing. Galettes are so much easier to make than pies because you don't have to spend 20 minutes making sure your crust is perfectly shaped.
- 1 cup flour
- 1/4 cup corn starch
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 stick very cold butter (8 tablespoons)
- 4-5 tablespoon ice cold water
- 1 egg for brushing on dough
- 1 pint fresh figs, sliced
- 1 tablespoon honey
- 4 oz goat cheese (or however much you want)
In a food processor, combine flour, corn starch, sugar and salt and give it a quick pulse to get it mixed together. Cut up the butter into small cubes and a pulse it in with the flour until the butter is in small pea size pieces. While the food processor is on, add the ice cold water through the lid shoot.
The dough might not look like it's all come together in the food processor, but once you pour it out, you'll be able to mold it into a ball with your hands. Wrap it up with plastic wrap and put it in the fridge for 1 hour
While your dough is being chilled, slice your figs vertically and set aside
Once your dough has been chilled, lightly flour your surface and roll out the in a 12 inch round. It is okay if it's not the perfect circle or if it's raggedy. You're going for a rustic look here!
Slide your dough onto a piece of lightly oiled parchment paper on a baking sheet. Spoon your goat cheese onto the center of your dough and spread it out, leaving a 1 inch border
Arrange the figs in a circular pattern and drizzle your honey all over the figs
Fold your bordered edge over the figs, pleating the crust
Whisk your egg and brush the crust portion of your galette with the egg
Sprinkle turbinado sugar on the crust and bake in 375 degree oven for 40 minutes