Rustic Fig Galette Recipe
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
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
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 Fig Tart
