A walnut, goat cheese, and fig galette is a savory tart that combines the rich flavors of creamy goat cheese, sweet figs, and crunchy walnuts. This rustic dish makes a perfect appetizer or light meal.
Ingredients
For the crust:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (optional, for a slightly sweet crust)
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water (more if needed)
For the filling:
• 8 oz goat cheese, softened
• 1 cup fresh figs, sliced (or dried figs, chopped)
• 1/2 cup walnuts, roughly chopped
• 1 tablespoon honey (optional, for drizzling)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Optional: additional walnuts and thyme for garnish
Instructions
1. Make the crust: In a large mixing bowl, combine the flour, salt, and sugar (if using). Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Prepare the filling: In a mixing bowl, combine the softened goat cheese with thyme, salt, and pepper. Mix until well combined.
5. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. Roll out the dough: On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
7. Assemble the galette: Spread the goat cheese mixture evenly over the center of the rolled-out dough, leaving a 2-inch border around the edges. Arrange the sliced figs on top of the cheese, and sprinkle with walnuts. Drizzle with honey if desired.
8. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
9. Prepare the egg wash: In a small bowl, whisk together the egg and milk. Brush the egg wash over the exposed crust.
10. Bake: Bake the galette for 25-35 minutes, or until the filling is heated through and the crust is golden brown.
11. Cool and serve: Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally garnished with additional walnuts and thyme.
Aprile's Kitchen 