An easy galette packed with texture and flavor, this Caramelized Onion and Fig Galette with Goat Cheese makes a fabulous appetizer or main. Vegetarian.
It was my Mam-Maw who first turned me on to figs.
She had an old Fig tree she’d pick from and would offer her haul. I usually refused, not knowing what I was missing. This was when I was younger and not as wise.
I don’t recall her ever really making anything with Figs, rather she’d eat them raw. Perhaps that’s one reason she lived a fairly healthy life up into her early 80’s.
It’s been four years now.
She was a Southern woman thru and thru. Growing up on a Texas farm, she told stories that would make one laugh until belly aches took hold.
Life was so different for her than what I experienced growing up. Instead of going to the local mall for the latest and greatest, salesmen would go door to door, selling the newest gadget. Now, one is just a few clicks away from whatever one desires landing on their door step.
My how things have changed.
We were pen pals after I moved from home and this is the time we became closer. I could always rely on a snail mail letter each month, sharing her adventures.
I got to know her better than ever before.
I always think of her when I see figs or when I go to the mail box and there’re no letters.
I miss her.
After she passed away, I had the opportunity to read some of the journals she’d been writing for years, long before cancer took her.
I learned more than I thought I knew about my pen pal. Her stories still make me laugh…
and cry.
I continue to be interested in how interwoven food and memories are. Even the simplest of fruits, such as Figs, can trigger memories.
I listened to a podcast interviewing John Allen regarding food and memory this week:
“We all have our food memories, some good and some bad. The taste, smell, and texture of food can be extraordinarily evocative, bringing back memories not just of eating food itself but also of place and setting. Food is an effective trigger of deeper memories of feelings and emotions, internal states of the mind and body.”
My favorite part is when he discusses crispy. Now, what does that word do to you? Gah!
This Caramelized Onion and Fig Galette with Goat Cheese is a welcome to Fall. The crispy and flaky crust is so tender and buttery, with sweet and savory going on in between.
Drizzle on balsamic vinegar and sprinkle fresh herbs to your heart’s content.
I know Mam-Maw would love this galette.
Caramelized Onion and Fig Galette with Goat Cheese
Ingredients
For the Pastry:
- 8 Tbs Unsalted Butter cut into 1/4" cubes, 113g
- 3 Tbs Milk
- 1 1/2 tsp Apple Cider Vinegar
- 1 tsp Sea Salt
- 3/4 C All Purpose Flour 126g
- 1/2 C White Whole Wheat Flour* 78g, see note
For the Filling:
- 1 Tbs Extra Virgin Olive Oil
- 1 Tbs Unsalted Butter
- 1 lb 8oz Sweet Onions cut in 1/2 and sliced thin into 1/2 moons, 690g
- 1/4 tsp Sea Salt
- 1/8 tsp Granulated Sugar
- 9 1/4 oz Figs 1/2 sliced into discs and 1/2 sliced into quarters, 222g
- 6 Tbs Goat Cheese plain or herb and garlic, divided, at room temperature, 102g
- 1 Tbs Egg + 1 water whisked
- 1 Sprig Fresh Thyme
To Finish:
- Balsamic Vinegar for Drizzling
- Fresh Thyme and Chives for Garnish
Instructions
For the Pastry:
- Cut the butter into 1/4" (.64cm) 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. Use the bench scraper to 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 needed, add no more than 1 tsp of water. Work quickly so the dough stays cold. Fold it over on its self about 9-10 times. Divide the dough in 1/2 (6oz or 170g each), then shape each piece into a circular mass. Flatten each piece out using a rolling pin to about 1/2" (1.27cm) making sure it is in a rounded shape. Wrap it securely in plastic wrap 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 for 30 minutes, stirring occasionally.
Roll out the Dough:
- Remove the pastry from the fridge. Have ready a sheet pan, plastic wrap, parchment paper, 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" (1.27cm). Turn the pastry as you work it.
- Flour the rolling pin and the top of the pastry to keep them from sticking to each other. Use the rolling pin to 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, you want it to stay cold! If it's 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" (23-25cm) round. Craggy edges are okay. If there is a tear in the edge, tap your finger into a bit of cold water and seal up the tear.
- Place plastic wrap completely over one pastry, tucking in the plastic wrap so that the dough doesn't dry out in the fridge. Place it on a large plate or sheet pan in the fridge to rest while rolling out the other pastry in the same manner. Refrigerate both at least 20 minutes.
To Assemble:
- Preheat the oven to 400F (205C). On a piece of parchment paper, place one pastry round. Leaving a 1 1/2"-2" (1.2cm-2.5cm) edge, spread 3 Tbs of goat cheese over the pastry. Next arrange 1/2 the caramelized onions over the goat cheese. Place 1/2 the figs cut as discs around the edge of the filling, slightly overlapping if needed. Sprinkle with a few thyme leaves. Fold the edges over the filling, overlapping the pastry as needed, leaving the center open. Arrange 1/2 the 1/4 cut figs in the center of the galette. Cover with plastic wrap and refrigerate 20 minutes before baking. Assemble and refrigerate the second pastry in the same manner.
- Egg wash the tops of the pastry.
- Bake on a parchment lined sheet pan at 400F (205C) for 30-35 minutes, or until the pastry is golden.
To Finish:
- Cut each galette into quarters if serving as a main or into 8 pieces each if serving as an appetizer.
- Just before serving, lightly drizzle balsamic vinegar over the top and sprinkle fresh thyme and chives.
- Store leftovers flat, and wrapped in foil in the refrigerator for up to three days. Reheat in a 350F (180C) oven for about 10 minutes to reheat.
Notes
Thank you for reading! If you make this recipe, be sure to post it to Facebook, Instagram, or Twitter notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Follow me on Pinterest, too, for even more deliciousness!
Not sure if you’re still getting notifications from this post, but I’m having a hard time finding fresh figs. Would dried figs work?
Good Morning Chris! Thank you for your note! I’ve not tried dried figs in this recipe before, but if you do give them a go, just be sure to rehydrate the figs before adding them to the recipe. To do this, pour very hot water over the figs and let them set for about 10 minutes. Drain and pat as dry as possible. I hope this helps and you enjoy the recipe!
Hi, could this be assembled the day before and cooked the next day? Thanks, the recipe sounds yummy.
Hi Jane… Although I’ve not tried it, I think that’s a great idea! Holding it in the fridge shouldn’t be a problem as there are no soggy parts. Please let us know how it turns out for you! I’d love to try it too!
Tracy, what else could you use the pastry for? A quiche maybe?
Hi Tatiana! Yes, a quiche, tart, sweet or savory galette, mini tartlets, handpies.. you name it! I also have a tutorial on how to make pie dough and when to blind bake crusts here: https://vanillaandbean.com/how-to-make-all-butter-buttermilk-pie-dough/ I hope this helps!
Traci,
I am not much of a pastry expert, so I apologize for my ignorance. Can I make the dough using a stand mixer? I don’t have a pastry cutter, but have a wonderful Kitcheaid mixer i hardly ever use :)
I cannot wait to try this.
Thanks!
Hey Tatiana! Certainly. Try using the paddle attachment. Cut the butter to 1/4″ cubes and add it into the flour mixture. Mix on med-low until the pieces are somewhat flattened out, but still close to the same size. Continue with step 4, doing the rest of the work by hand. You can also cut in the butter using two forks, if you decide to go that route. I hope you enjoy the recipe!
Hi, i love the combination in this and your pictures look amazing! However, can you suggest any other cheese that can be substituted for goat cheese? My husband is not a fan of sharp cheeses so I was wondering if there is any other variety that would pair well the ingredients above.
Thanks!
Hey Ratika! Good question. I’m thinking ricotta would be delicious (maybe with a drizzle of honey over the top after you bake it). If you try it, please let us know! :D
Just made this using a big batch of figs my neighbor brought over from her yard. It’s in the oven, cooking. Can’t wait to put that first bite in my mouth. I did add small pieces of prosciutto over half, and also added a tablespoon of pomegranate vinegar to the onions after they caramelized. Thank you for your wonderful recipe.
Hey Laurie! Hooray! Oh my, this is soooo good and I’m so happy you enjoyed it! I’ll make a note of that pom vinegar – oh my goodness! I’ve not made this in a while and fig season is here sooo… it’s time! Thank you for the reminder. I’m excited with anticipation of smelling it’s aroma wafting through the house as it bakes! :D Thank you for sharing!
The combo of goat cheese, caramelized onions, and figs wrapped up in a Galette sounds amazing. A must try. Thanks for sharing!
We loved this one, Megan! I hope you’ll give it a go! :D
Traci, Beautiful stories! And that galette…wow!! So good! Have you recouped from the IFBC weekend! I feel like I am still unpacking!
Heyy Holly! Thank you my dear. Still sorting though the pile of stuff since having been! :D
Oh my hat! Literally salivating. Love this combination of figs and caramelised onion, not to mention that crumbly crust. A must make when figs come around here. Delicious recipe Traci. Thanks.
Hehe! Thank you Di. Figs don’t stay around too long.. gotta get my fill in, ya know!?
Your Mam-maw sounds like she was one fabulous lady! I’m jealous she had a fig tree and I am certain she would love this galette! Seriously, this is simply gorgeous, Traci! Goat cheese, carmelized onions and figs make me weep happy tears, but paired inside a buttery, crispy galette? OMG! Heaven on earth! Pinned! Cheers my friend! Xo
P s. It is crazy how certain foods can evoke such strong memories of the past and loved ones. There are certain foods I make that flood me with memories of my father and bring me to tears. They are always happy and sad tears. Happy for the memories, sad for the loss. Big hugs your way! <3
She was, Cheyanne… and so funny with her elaborations! Oh, but you and your Father cooked together? Oh what cherished times. I’m so sorry to learn of your Father’s passing, Cheyanne. Thank you for sharing and lets embrace those memories and all that they bring for us… happy and sad. Big hugs to you… xx
This galette is exquisite, Traci! I love the combination of ingredients here, and I love the story behind it! Foods that evoke happy memories are the best, especially when they’re foods that bring you closer to others or signify the bond between each other. So sweet that you two shared snail mail together – I wish we could remember to do that more in modern society. I would love to read a letter from a loved one while taking bites of this delectable, crispy galette. I can’t wait to try this combo as an appetizer for my next party! <3
That means so much, Beeta! Thank you my dear! I’ve started sending letters again via mail, occasionally. I know it’s still a treat for me to receive one from friends or family and I’m certain it is the same for them. I hope you’ll give this one a go Beeta! It is sooo nice with wine! :D
Oh Traci.. What a heartwarming story… So true, too. I am sure she is watching over you from wherever she is..
Growing up we had 4 fig trees in our backyard. Around this time of the year, I would eat figs for breakfast every morning. My mom would use it in any and every dish she could with the hopes that none of the 60-80 pounds of figs that 4 trees yielded throughout the season would go to waste. Sadly, I do not have access to figs in the Caribbean but your photos made me go back to those days. I can only imagine how delicious it ended up being after paired with that buttery crust, caramelized onions, and goat cheese.
So SO well done!
Cheers..
Four fig trees?! Oh my goodness, indeed, you have memories there! Wow, what a treat having so many. I can only imagine the recipes your mom has surrounding them. You must miss them so, now. Thank you for your sweet words, Aysegul. :D
Traci! Those galettes are so beautiful! I have never tried making my own, but I really got to give this recipe a shot soon!
Your pictures amaze me every time. Who takes the photos of your hands? Your husband? If so, please tell him he’s an excellent photographer.
Lots of love from Germany
xx Lynn | Heavenlynn Healthy
Thank you Lynn! I hope you’ll give it a go! I do all the photography for Vanilla And Bean… including the hand shots (LOL) – didn’t I tell you I have six hands? Rob only helps out as a hand model from time to time… :D
I agree that food and memories are interwoven. When I make something my mom used to when I was young, just the smell in the kitchen will bring floods of memories of me, my sister and her. It’s amazing really. Love your story and your galette is beautiful. Pinned!
Those good memories are the best, aren’t they? Thank you, Ai Ping and for your pin! :D
Awww Traci your Mam-Maw sounded like such an amazing lady and I’m so sure she would’ve loved this galette! I’m making one this weekend with caramelised onions too so I think it’s awesome that I saw yours too! Love that you used goat cheese and figs. I’ve tasted a fig once in my life (not including Fig Newtons as a child!) in Paris at this restaurant in a burrata dish and I LOVED it so much! I’m sure this dish tastes amazing!
Thank you, Jessica.. Mmmm burrata and figs and Paris? = Heaven!! Caramelized onions make a fabulous base for savory galettes. I use them frequently too! :D
I love that you kept in touch with your mam-maw by mail and that you built a stronger relationship because of it…for all of our gains in this technological age, I can’t help but feel the losses on occasion too. A fig tree… what a blessing. They are exquisite, aren’t they? And not cheap either! (purchased figs I mean). Goodness, even when local and seasonal, I’m leaving an arm behind ;-). We really need to get one in the ground. Beautiful, loving post Traci et une délicieuse galette. Podcasts are so nice to have as company in the kitchen, aren’t they?
I know, by snail mail, right? I encouraged her to get a computer and try email, but she resisted, preferring to always write instead. No doubt purchased figs are spendy. A rare treat around here… only if we had a fig tree. Indeed, podcasts.. so convenient and essential! xx
Such a lovely post, Traci. I got all teary eyed reading it because I just couldn’t help but think of all my food/family memories. And I come from a family of big cooks, so there are a lot of memories there! This savory-sweet galette is just the most gorgeous thing ever.
Awhhhh, so sweet having a family of cooks and memories made. Thank you my dear! :D
I loved your post Traci! Such a beautiful tribute to your grandma and a wonderful way to remember her! Loved all the pics, so gorgeous… you are some talent girl! I love the last shot, its too beautiful!
Awh, Amisha. Thank you dear! The last shot… I contemplated. But it’s that drizzle that got me…. Gah!!
What a sweet story about your grandmother, Traci. She sounds like she was a wonderful woman. And I agree that she would LOVE this galette. It is so beautiful and imagining how good that crispy flaky crust tastes is driving me insane! ;)
Thank you Sarah! Crispy… yaaassss! :D
Traci, this post is GORGEOUS! I loved reading your story about your Mam-Maw. How cool to be pen pals! I feel like letter writing is a bit of a lost art, and it’s awesome that you made it happen in the digital age. I lost my grandfather last Winter, and aside from my husband, he was my favorite person. Him and I had a special bond, and every other weekend he would make me poached eggs on toast as a child. So simple, but it’s now my favorite breakfast. I still try to make it every other weekend. Such sweet memories.
Lovely post. Truly.
Thank you, Trish. I feel for you, with the passing of your Grandfather. I know you miss him terribly… so sweet you and he spent time together, to connect, share and love. It’s so hard. xx
Your writing here is beautiful – just encapsulates how food is so intrinsically tied to some of our best memories and life-stories. This galette is gorgeous too – I have never made a savoury one but absolutely love goats cheese and caramelised onions (haven’t done much with figs, but I am sure I could be converted!), so will have to try it out :)
Thank you so much Claudia. I hope you’ll give this a go. Figs are so versatile in sweet and savory applications. I’m a fan! :D
I love when you can associate one of your favorite foods with a great memory! It is especially nice when that memory involves a special person, like your grandma! These galettes are beautiful and I love everything that you have piled inside of them :)
Me too, Izzy! Oh and these galettes. I bet GF flour can be used with ease (but I’ve not tried it). :D
Traci this is such a beautiful post – and a beautiful recipe! It’s so comforting how food can evoke memories of our loved ones and help us remember all the good times.
Good times, yes and simply reflecting. I’m grateful for those memories. Thank you Chelsea! :D
Wayyyy too many of my favorite flavors going on in this one meal!! I adore the fig/goat cheese combination. This is beautiful!
Thank you Dani, and for stopping by! :D
Hi Traci. This fig galette is so gorgeous, but what really got me was your story. It really is amazing how food can invoke such memories, however, I have learned that food doesn’t create that response in everyone! I think its just that way for those of us who love it. My dinner might remind me of a special moment, but for my man, its just dinner. I think you and I and those like us are lucky. Especially when it comes to memories of special people that we have lost. I have similar memories of my grandma, especially with her Christmas cookies. She passed away 8 years ago now and I only recently found her recipe for my favorite flakey Christmas cookies. Every time I make them there’s no way I wont think about her :)
Oh, I’ve noticed that too, Julie! Haha, just dinner. I get it! And I agree, I am happy to have food memories too. I’m so happy you found that old recipe… cherished memories for sure. :D
Such a lovely story Traci….and galette as well.
xx
Your Maw-Maw was my Mema…I identify with everything you’re talking about. Thank you for your lovely tribute to a very special lady and for sharing this gorgeous gallette. I’m sure your Maw-Maw would be proud. xo
Awh, Mema. It’s so hard, Annie. I know you miss her the same and you’ve your own food memories to share. That’s what I love about reading you, Annie.. a story is connected to each recipe! :D
Isn’t it amazing how food can trigger memories, Traci. This is a lovely story and I’m glad you got to know your grandma better through letter and journals – it’s so important to know your family history. As for this gorgeous galette – stunning, Traci. Each time I come to your site I’m blown away by your photos -just lovely!
It is.. sometimes more powerful than one anticipates! Thank you for your kind comments, Geraldine. Your support means so much! :D
Perfection again as always Traci! My sister has a fig tree in her backyard. I know, so great. So I’m always looking for ways to use them up. This galette will be happening in our house verrrrry soon!
Awh, Natalie… so sweet. Oh how awesome is that? A fig tree! And she shares? Amazing! I hope you enjoy it Natalie! I devoured it! :D
Love figs, these galettes look awesome Traci! Lovely tribute! Great post ad always!Pinning!
Me too Mira! Thank you my dear and for your support! :D
I teared as I read about your Mam_Maw. It’s such a special connection and I absolutely adored that you became pen pals. Life without them just feels quite meaningless. She’s given you some great memories to keep, although I’m sure you deeply miss her.
Glad she turned you onto figs, these are pretty darn gorgeous. I’m sure your grammy would be smiling from up above at the beauty you created and that she was the reason for it.
Hugs my lovely.
Me to Asha, as I wrote. I was feeling sad about missing her. Thank you for your sweet comments.. xx :D
Thank you for sharing, both your memories with your Mam maw and this recipe. This recipe looks absolutely gorgeous, such a lovely tribute.
Thank you Sam. I was sad when I wrote this, so it helped lift my spirits a bit. Thank you Sunshine! :D
Drooling over here! Such a lovely pastry and the filling is divine, too :) Pinning!
Awh, thank you Medha and for your pin! :D
This is mouth-watering, Traci! The flavor combo is so classic and perfect all wrapped up in a delicious crust! I love it and the photos are gorgeous as always! Happy Fall :) XO
Thank you, my dear! Same to you! :D
Traci, Mam-maw would have been so excited to be highlighted on the blog today. And you’re so right about her love of figs. She’d go to that old tree, pick a handful, then snack on them all the way back to her favorite chair. The galette. Ah, the galette. I wish we’d known about that back when … The fig galette, a glass of wine, and Mam-maw, all sitting at her table – together.
Awh, no doubt, Ma. I can see the scene and I love it!
Traci, what a lovely story about your Mam-Maw! I love when certain foods bring back such wonderful memories. I am sure she would be totally impressed with this galette! I know I am! The caramelized onions and the figs are such a great combination!
Thank you Mary Ann.. a classic combination and pure comfort food! :D
I’m Deb and I’m a figaholic!
Beautiful post, all your talents and your good heart, Traci!
Thank you Sunshine! :D
Love the story about your Mam Maw…I was blessed with a wonderful Grandma as well and 34 years after her death, she still impacts my life on a daily basis.
Now, about that tart! Oh my, I’d love to serve that for Thanksgiving! Wonder if I could still get figs then? In any event, I’m planning on making it for my mom’s birthday dinner next month as well.
Have a great day, Lynn
I bet you could reconstitute dried figs if you can’t get fresh. What deo you think, Traci?
I’m intrigued Deb! Let us know if you try it! :D
Thank you, Lynn. You miss your Grandma as well.. they leave us with so much yet our heart is heavy. I hope your mom loves this Lynn. What a sweet, sweet gesture. I wonder, like Deb, if dried figs could be rehydrated. I’ve not tried it on this recipe, but I’m now intrigued! Thank you, Deb!
I just love figs. They just say fall don’t they? These galettes look so good Traci. I feel like reaching into the screen and grabbing a slice. :)
Thank you my dear! I hope to be working with more figs soon. They are fabulous! :D