Savory Fig and Goat Cheese Galettes
1 hours 30 mins
2 hours 0 mins
1 pie dough for a 9-inch pie, chilled
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
1 ½ cups (about 4 large shallots) shallots, sliced
salt, a few pinches
crumbled Vermont Creamery Classic Goat Cheese
4 ounces (about 1 cup)
1 teaspoons za'atar, storebought or homemade (see note) or sub minced fresh thyme or rosemary leaves
6 large or 12 smaller figs, trimmed and sliced into rounds
flaky sea salt, for sprinkling
cream, coconut milk, or a beaten egg, for brushing the crust
sesame seeds, for sprinkling the crust
honey, for drizzling
- Divide the cold pie dough into 6 portions; work with 1 portion at a time and keep the rest chilled. On a surface dusted lightly with flour (wheat, gluten-free, or grain-free), roll out each portion into a round that is roughly 1/8 inch thick and 6 inches in diameter. Trim each portion into a smooth ball.
- While the dough rounds chill, melt the butter in a wide skillet over medium-low heat. Add the shalllots and cook, stirring frequently, until golden and caramelized, about 20 minutes. Reduce the heat to low when the shallots start to color, and splash a bit of water into the pan if it looks dry. Season with a few pinches of salt.
- Have the other ingredients standing by.
- Lay the dough rounds on a baking sheet lined with parchment paper. Divide the caramelized shallot in the center of each dough round. Top with crumbled goat cheese and a sprinkle of za'atar. Fan the fig rounds over the top and sprinkle with a little flaky salt. Fold the dough over the figs to form a crust, pleating and pressing the dough to adhere.
- Return the galettes to the refrigerator and chill until the dough is firm again, 20-30 minutes.
- Position a rack in the upper third of the oven and preheat to 400°F.
- Brush the chilled galette crusts with cream or beaten egg and sprinkle with sesame seeds if using. Bake the galettes until the crusts are golden and the fruit is bubbling, 20-30 minutes. Remove to a serving platter, drizzle with honey, and sprinkle with a little more za'atar. Serve warm or at room temperature.
- Extra galettes keep well, refrigerated, for up to 3 days. Reheat in a 350°F oven or toaster oven.
- Note: To make the za'atar, stir together 1 teaspoon each sumac, sesame seeds, and or fresh or dried thyme leaves.