Fig, Honey and Goat Cheese Galette

Makes one 8-inch rustic galette. | Prep: 15 minutes, plus chill time | Cook: 30 minutes



  • 1 cup all-purpose flour
  • 1 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 1/4 cup ice water


  • 5 oz goat cheese, room temperature
  • 2 tablespoons good quality honey, plus more for serving
  • 6-7 fresh figs, quartered (about 1 1/2 cups sliced figs)
  • 1 large egg
  • 1 tablespoon water
  • 2 teaspoons demerara sugar
  • fresh thyme leaves, for garnish


Make the dough:

In a medium bowl, stir the flour, salt and sugar together with a fork or a whisk. Grate the butter with a box grater and add to the flour. Using your fingers, begin to work the butter into the dough until you have coarse crumbs. Stir in the water a tablespoon at a time, using a fork to incorporate it into the dough, checking it with your fingers by pinching the dough together. You can also do this with a food processor, if you wish. Do not over work the dough – you want to be able to see bits of butter within the dough, and it will still be rather shaggy and loose. Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball, but be careful not to overwork the dough. When the mixture pulls together into a ball, wrap the dough in a piece of plastic wrap, form it into a disk, and refrigerate for at least an hour or overnight.

Make the galette:

Preheat the oven to 400°F.

Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper.

In a small bowl, use a fork to cream the goat cheese and 2 tablespoons of honey into the softened cheese. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the figs on top of the goat cheese, then fold the edge of the dough up on the figs, pleating as you make your way around the galette.

Whisk together the egg and water. Lightly brush the dough with the egg wash, and sprinkle the dough with demerara sugar. Transfer the galette with the parchment paper onto a heavy baking sheet.

Bake in the oven for about 30 minutes, or until the crust is golden brown. Remove from oven and drizzle the figs with the remaining honey, and sprinkle with fresh thyme. Let it sit for about 5 minutes before slicing. Enjoy while warm.


The dough can be prepared in advance, which can come in handy if you are making this for entertaining. Make the dough up to three days in advance (or longer, by storing tightly sealed in the freezer).

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