Savory Fig and Goat Cheese Galettes

6 galettes
30 min prep time
2 hrs total time

These pretty little galettes combine creamy chèvre, juicy figs, caramelized shallots, and kicky za'atar all tucked into flaky pastry. Drizzled with golden honey, they make a special savory-sweet appetizer for late summer and early fall. Serve with a glass of bubbly and it will be a galette you won't forget.

Ingredients

1 recipe pie dough for a 9-inch pie

1 tablespoon Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

1 1/2 cups (about 4 large shallots) shallots, sliced

salt, a few pinches

4 ounces (about 1 cup) crumbled Vermont Creamery Classic Goat Cheese

1-2 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

Directions

  • STEP 1

    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" thick and 6 inches in diameter. Trim each portion into a smooth, even round, and stack them on a plate. Cover and chill until firm, at least 30 minutes and up to 1 day.

  • STEP 2

    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.

  • STEP 3

    Have the other ingredients standing by

  • STEP 4

    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.

  • STEP 5

    Return the galettes to the refrigerator and chill until the dough is firm again, 20-30 minutes.

  • STEP 6

    Position a rack in the upper third of the oven and preheat to 400°F

  • STEP 7

    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.

  • STEP 8

    Extra galettes keep well, refrigerated, for up to 3 days. Reheat in a 350°F oven or toaster oven.

  • STEP 9

    Note: To make the za'atar, stir together 1 teaspoon each sumac, sesame seeds, and or fresh or dried thyme leaves.

The Bojon Gourmet

The Bojon Gourmet_Image

The Bojon Gourmet

Alanna Taylor-Tobin is a recovering pastry chef-turned food photographer, videographer, and award-winning cookbook author. For over a decade she has developed and shared gluten-free, vegetarian recipes on her blog The Bojon Gourmet, where she continues to delve into the hypothesis that butter makes everything better.