Before we talk about this fig galette. Where the heck is September going?
Like seriously? We are almost halfway through the month already and I feel like September just started. Of course, I still have a million things to do like get ready for a bajillion wedding orders, move, Baylen’s birthday.. procrastination gets hard as you get older people. Well regardless of how crazy life always is, there is ALWAYS time for baked goods. ALWAYS. We had a birthday that we went to over the weekend and this fig galette was a hit. Savory and sweet, this Goat Cheese, Walnut & Fig Galette is your perfect brunch ticket or after dinner treat. In other words, get ready to break out your french rolling pin, my friends.
Getting Figgy with it …. na na na na na na na, na na na na na na
September means figs. Fig jam, fig newtons, figs on toast, figs with cheese, and fig galettes. What is a galette you ask? Well, it is the less fussy pie, if you ask me. Galettes are super easy to fold up so you don’t have to worry about dough shrinkage. In my opinion, the more rustic they look the better. So don’t mind that mismatched fold, it’s artistic.
My favorite baking book is Bouchon Bakery’s book by Thomas Keller and Sebastien Rouxel, containing a ton of great techniques and recipes. Particularly, the pie dough that I used for my Goat Cheese, Walnut & Fig Galette came from this book. Click photo below to purchase.
In the event that you do not like figs, which I highly recommend giving them another shot because they are one of my favs. You can use this pie dough and the technique with any filling of choice. My other fall favorite outside of a fig galette, is a warm apple cinnamon galette. Ultimately, whatever you stuff your galette with, you are sure to create a hit at your next family gathering.
Click on the tools I used to make my fig galette below:
Goat Cheese, Walnut, & Fig Galette
- Bouchon's Pie Dough:
- 1/2 cup AP Flour
- 1/2 cup + 1 1/2 Tbs AP Flour
- 8 Tbsp Unsalted Butter, cold and diced into 1/4-inch cubes
- 1/2 tsp Salt
- 2 Tbsp Ice water
- 4 oz Goat Cheese
- 1 tbsp Agave Nectar
- 2 tsp Cinnamon
- 1 tsp, Dried Rosemary
- 12 Fresh Figs, quartered
- 2 tbsp Crushed Walnuts
- Egg Wash
- 1 Egg, beaten
- 2 tbsp Milk
- Pinch of Salt
Combine 1/2 cup flour and salt in bowl of a stand mixer. Mix on low using the paddle attachment.
With mixer on low, add butter pieces in four or five additions.
Increase mixer speed to medium-low and mix for about 1 minute, or until thoroughly blended.
Add remaining flour and mix on medium-low until just combined, be careful to not over mix this will result in tough crust
Add ice water and mix until incorporated. The dough will start to stick to the paddle
Shape into a 6-inch disk, wrap in plastic and refrigerate at least 1 hour, preferably overnight.
When needed, roll out to size about 14 inches
Preheat oven to 400 degrees
Mix Goat cheese, cinnamon, rosemary, salt, and agave nectar until smooth and spreadable
After dough is rolled out spread cheese mixture leaving about an inch from the edge
Place quartered figs on top evenly
Top with crushed walnuts
Drizzle with additional agave nectar if desired
Fold edges in, overlapping corners when necessary
Will look very rustic
With a Pastry Brush brush egg wash on dough to coat, this will give your dough some color
Chill in fridge for 10 minutes
Bake in oven at 400 for 20 Minutes
Lower heat to 375 for remaining 25 Minutes
When finished should be golden brown and filling should be bubbling