This delicious sweet and savoury fig galette recipe combines creamy soft cheese with honey and juicy figs nested in a flaky, buttery pastry. This is a very easy recipe to put together and works well with any fresh fruit or seasonal vegetables. You can swap cream cheese with any other soft cheese and add herbs or spices for desired flavour.
According to great british chefs galette – “ Originating in norman times – when it was known as a gale – the term simply refers to a ‘flat cake’.
Fig Galette with Cream Cheese and Honey
- 230 g plain (all purpose) flour
- 125 g cold, unsalted butter cut in cubes
- 1 tsp sea salt
- 1 egg yolk
- 2 tbsp milk
- 100 g cream cheese room temperature
- 2 tbsp runny honey
- 5-6 medium size figs
- 1/4 tsp black pepper ground
- 1 egg yolk + 1 tbsp hot water egg wash
- To make the pastry, combine the flour, salt in a bowl. Add butter and incorporate with your hands until crumbly. Add egg yolk and milk and continue to mix until dough forms about 1 minute.
- Place dough on a sheet of cling film and flatten into a disc, wrap and refrigerate for up to an hour.
- Combine soft goat's cheese, runny honey and pinch of thyme. Whisk the mixture until smooth. Leave in the fridge until ready to use.
- Preheat the oven to 200 C.
- Unwrap the dough and place it on a piece of parchment paper, cover with the second piece of parchment paper. Using the rolling pin roll out the dough evenly into a large oval. Place the parchment and the dough onto a baking sheet.
TO MAKE FILLING
- In a bowl mix together cream cheese and honey, mix well and spread onto galette leaving about 2 centimiter border of the edges.
- Tear each fig in half and place all over the cheese and honey mix and arrange in a circular pattern.
- Fold the rim of the dough up and cover and the edge of the filling.
- Beat the egg with a tablespoon of hot water, brush the crust with egg wash and sprinkle with remaining thyme.
- Sprinkle with ground pepper.
- Bake until the crust is crisp and golden brown 20-35 minutes.