Caramelized Onion and Fig Galette with Goat Cheese and Herbs | Vanilla And Bean
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Caramelized Onion and Fig Galette with Goat Cheese

A rustic, savory galette for a late Summer or early Fall appetizer, brunch or main. Makes two, 7" Galettes and serves 4 as a main or 8 as an appetizer. Vegetarian.
Course Appetizer, Dinner, Lunch
Cuisine American
Keyword Fig Galette, Onion Fig Galette
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 543kcal
Author Traci York | Vanilla And Bean

Ingredients

For the Pastry:

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

If needed, make the pastry dough ahead a day or more. It freezes well too. To thaw, place in fridge overnight.
*All purpose flour may be used instead of white whole wheat. If using all purpose for this recipe instead of white whole wheat, use 1 1/4 C (210g) of all purpose flour.

Nutrition

Calories: 543kcal | Carbohydrates: 50g | Protein: 10g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 92mg | Sodium: 831mg | Potassium: 329mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1128IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 2mg