Caramelized Onion and Fig Galette with Goat Cheese is shared as a rustic main dish or appetizer. Make the components ahead and assemble later or freeze the assembled galette. It can go can straight from freezer to oven! Versatile and delicious, this vegetarian fig and goat cheese galette recipe is such a delight.
This recipe was first published in 2015. It was updated September 2022 with new photos, recipe notes and make ahead tips. The recipe remains unchanged.
Table of Contents
Why You’ll Love this Fig Galette Recipe
Inspired by my late Mam-Maw’s love of figs, she grew and first introduced me to them long ago. She ate them straight from her fig tree, but I know she would have loved this fig galette just the same. Here’s why you’ll love it too:
- Easy to make ahead
- Enjoy as an appetizer or main
- Crispy, flaky pastry with a creamy sweet and savory interior
- An impressive and beautiful galette for sharing
With options to make ahead, it’s perfect for effortless entertaining!
Ingredients You’ll Need
For the Pastry
- Unbleached All Purpose Flour – I also add a bit of whole wheat white flour for flavor and nutrition, but this is optional
- Unsalted Butter – make with your favorite butter for best flavor
- Whole Milk – or sub plant milk – I use Homemade Cashew Milk
- Apple Cider Vinegar – creates a super light, tender flaky crust
For the Galette
- Sweet Onions – you’ll caramelize these in a bit of oil and butter, just until golden brown
- Fresh Sweet Figs – look for Mission or Turkish figs – purchase just before preparing the galette so they’re at the peak of freshness, slightly firm, not mushy
- Goat Cheese – use plain, herby or garlicky, not whipped
- Fresh Thyme – this is optional, but it offers just a hint of freshness and that lovely flavor thyme imparts
How to Make Fig and Goat Cheese Galette
Simple ingredients elevate this rustic fig appetizer or main. Plan ahead as it takes at least an hour for the pastry to rest in the fridge. Don’t rush this step as refrigeration ensures flour hydration and a relaxed dough. In summary, here’s how to make this tasty galette (see recipe card for details):
- First, make your pie dough by incorporating the flour, butter, milk and vinegar. Press and fold the dough, and finally shape it into a round mass. Divide it in half and shape both pieces into discs. Wrap in plastic wrap or double wrap in parchment paper then, rest the dough in the refrigerator.
- Second, caramelize the onions in a large skillet.
- Third, once the dough has rested for about an hour, allow the pastry dough to come up to room temperature then, roll dough out on a lightly floured surface.
- Next, preheat oven then assemble the galette: spread the goat cheese on the pastry, leaving a 2-inch boarder. Then, top the goat cheese with the caramelized onions, leaves from a few stems of thyme and arrange the figs on top.
- Last, fold edges of dough partially over the figs, egg wash (or milk wash) and bake on a parchment lined baking sheet.
Make Ahead Tips
There are several approaches to getting ahead on this galette recipe:
- Make the Components Ahead and Assemble Later: the pie dough can be made weeks ahead and frozen or, you can make it up to two days ahead and refrigerate it. The onions can be caramelized up to three days in advance.
- Assemble the Galette and Freeze for Later: this fig galette freezes beautifully, unbaked, and can go from freezer to oven with ease.
Fig Galette FAQs
Is Galette Crust Same as Pie Crust?
Galette crust is the same as pie crust and they can be used interchangeably. The only difference is how they’re shaped. A galette is shaped free form, without a pie pan, while a pie is shaped in a pie plate or pan.
What is the Difference Between a Tart and Galette?
A tart is a pastry that’s baked in a tart pan sometimes with a removable bottom. Tart crust takes on the shape of the pan and has a defined shape, usually with a scalloped edge. A galette is a rustic, free form pastry that’s baked on a baking sheet.
How Would You Describe a Galette?
A galette is a rustic, single crust, free form pastry made of pie dough. It can be sweet or savory and shared as an appetizer or main.
What to Serve with this Savory Galette
- As a Main: share the galette with a hearty side salad. This Apple and Roasted Beet Salad, Delicata Squash Salad or my Winter Jeweled Salad would be a delicious pairing.
- As an Appetizer: the sky is the limit! Offer nuts such as almonds or pistachios and/or pieces of dark chocolate. If serving wine or bubbly, figs are lovely with Prosecco, Rose’, Pinot Grigio and/or Pinot Noir.
- Things for Drizzling: Drizzle with a thick and rich balsamic vinegar or honey (local if you can). Either are a delicious choice for serving with this galette.
A Few Recipe Tips
- Egg Free? Yes please! The egg in this recipe is for an egg wash, however, a milk wash works beautifully as well.
- Fresh Herbs: Sprinkle fresh thyme over the top just before serving for a pretty and fragrant finish.
- Whole Wheat White Flour: I include just a bit in this recipe for a nutty, earthy flavor and nutrition, but you can use all, all purpose flour instead.
More Galette Recipes to Love
Caramelized Onion and Fig Galette with Goat Cheese Recipe
For the Pastry:
For the Filling:
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Unsalted Butter
- 1 pound, 8 ounces (690 grams) Sweet Onions cut in half and sliced thin into half moons, about three small onions.
- 1/4 teaspoon Fine Sea Salt
- 1/8 teaspoon Granulated Sugar
- 10 – 14 ounces (290-400g) Figs half sliced into discs and remaining sliced into quarters, you'll need just under a pint of figs
- 4 ounces (113 grams) Goat Cheese plain or herb and garlic, divided, at room temperature
- 1 Egg + 1 Tbs Water whisked. If avoiding eggs, you can brush the edges with milk of choice.
- Fresh Thyme
- Thick Balsamic Vinegar or Honey for Drizzling
- Fresh Thyme and/or Chives for Garnish
For the Pastry:
- Cut the butter into 1/4 inch (13 millimeters) cubes using a knife, or a bench scraper. Pop the butter in the freezer for 5 minutes while you prep the rest of the ingredients.
- Whisk the milk, salt and apple cider vinegar together. Let set for 5 minutes to sour.
- Whisk the all purpose and white whole wheat flours together in a large bowl. Get the cold butter out of the freezer and drop it into the flour mixture. Use a pastry cutter or a fork to cut the butter into the flour. Stop working the butter into the dough when the butter pieces are about the size of almonds, or slightly smaller.
- Make a well in the center of the bowl and add the milk mixture. Use your hands to mix the flour mixture with the milk mixture. Dump the mixture out on a floured surface when the mixture resembles a shaggy mass. Use a bench scraper to gather all the bits of flour together shaping it and pushing it together into a rectangle and start folding and pressing the dough over and on top of its self, working in the milk mixture. The mixture will be crumbly. Just keep gathering, folding and pressing. If the pastry seems too dry, add 1 – 2 teaspoons of cold water and continue working the dough. Work quickly so the butter stays cold. Fold the dough over on its self about 9-10 times. Divide the dough in half (6.5 ounces or 180 grams each), then shape each piece into a circular mass. Flatten each piece out using a to about 1/2 inch thick (1.27 centimeters) making sure it's in a round shape. Wrap it securely in plastic wrap or parchment paper and refrigerate overnight or for at least one hour.
Caramelize the Onions:
- In a large nonstick pan melt the olive oil and butter together. When just melted, add the onions, salt and sugar. Caramelize the onions on low to medium low for 30-45 minutes, stirring occasionally. Add a splash or two of water if they start sticking after about 30 minutes of cooking. The onions are done when they're golden and very soft.
Roll out the Dough:
- Remove the pastry from the fridge and let it set for about 30 minutes to soften. Have ready a sheet pan, parchment paper (or plastic wrap), flour for dusting, a rolling pin and ruler.
- On a lightly floured work-surface, use a rolling pin to 'condition' the pastry by beating it down by about 1/4 inch (1.27 centimeters). Turn the pastry as you work it to keep it round.
- Flour the rolling pin, work surface and the top of the pastry to keep from sticking. Start rolling out the dough turning the dough 1/4 way around after a few rolls and continuing to do so until a round pastry takes shape. Keep rolling, adding a light dusting of flour under and on top of the pastry as needed to keep the pastry from sticking. Work quickly, if the pastry is sticking too much, place the pastry on the parchment lined sheet pan and pop it in the fridge for 10 minutes. Roll the pastry out between 9-10 inches (23-25 centimeters) round. Craggy edges are okay. If there's a tear in the edge, tap your finger into a bit of cold water and seal up the tear. Set aside at room temperature on a piece of parchment paper.
- Preheat the oven to 400 Fahrenheit (205 Celsius). Spread half the goat cheese over the pastry in a circular pattern, leaving a 1 1/2-2 inch (1.2-2.5 centimeters) edge. Next, arrange half the caramelized onions over the goat cheese. Sprinkle with a few thyme leaves. Place half the figs cut as discs around the edge of the filling, slightly overlapping if needed. Arrange half the quarter cut figs in the center of the galette, placing another disc in the center of the "flower". Fold the edges over the filling, overlapping the pastry as needed, leaving the center open. Place in the freezer for 15 minutes or cover with plastic wrap and refrigerate up to an hour before baking. Assemble and freeze/refrigerate the second pastry in the same manner.Make Ahead Tip: An assembled galette can go straight from freezer to oven! Simply freeze the assembled galette on a parchment lined pan/plate. When ready to bake, egg (or milk) wash the pastry, then bake straight from freezer. If storing in the freezer for more than an hour or two, wrap the frozen galette snugly in foil, then place in a freezer bag. Freeze for up to two weeks.
- Using a pastry brush, egg (or milk) wash the edges of the pastry.
- Bake on a parchment lined sheet pan at 400 Fahrenheit (205 Celsius) for 30-35 minutes, or until the pastry is golden and the center is bubbling.
- Allow the galette to rest for about 5-10 minutes, then cut each galette into six pieces if serving as a main or into eight pieces each if serving as an appetizer. It's delicious warm or at room temperature.
- Just before serving, lightly drizzle a thick balsamic vinegar or honey over the top and sprinkle fresh thyme leaves.
- Store leftovers flat, and wrapped in foil in the refrigerator for up to three days. Reheat in a 350 Fahrenheit (180 Celsius) oven for about 10 minutes.