I haven’t made galettes in a hot minute but here I am again making them in all of their glory. These fall fig galettes are the perfect introduction back into baking them and what better time than the fall with my favorite fruit of all, figs! These are easy to make and you could totally make it a date night dinner, girl dinner, appetizer, snack, whatever you want really. It’s got a sweetness and it is also savory. Enjoy this delicious fall treat!
Fall Fig Galettes
Ingredients
- 1 Dufour pastry sheet, cut into two circles
- 1 tablespoon Vermont Creamery unsalted butter
- 1 ½ cups sliced shallots (about 4 large shallots)
- a few pinches of salt
- 4 ounces Vermont Creamery fresh goat cheese, crumbled (about 1 cup)
- 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 salt, for sprinkling
- cream, coconut milk, or a beaten egg, for brushing the crust
- sesame seeds, for sprinkling the crust
- honey, for drizzling
Prepare
- 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.
- While the dough rounds chill, melt the butter in a wide skillet over medium-low heat. Add the shallots 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 prepared and 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 them with a little flaky salt. Fold the dough edges 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 400ºF.
- 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 350º oven or toaster oven.
