Caramelized Onion and Fig Galette with Goat Cheese

Sliced savory fig and goat cheese galette on a cutting board.

Caramelized Onion and Fig Galette with Goat Cheese

A rustic, savory galette for a late Summer or early Fall appetizer, brunch or main. This recipe yields two, 7 inch galettes. Each galette serves 3 as a main or 6 as an appetizer.

*The pastry recipe below yields one 13 ounce (372 grams) pastry.

Course Appetizer, Dinner, Lunch

Cuisine American

Diet Vegetarian

Keyword Fig Galette, Onion Fig Galette

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings Main Servings

Calories 477kcal

Author Traci York

Ingredients

For the Pastry:

8 tablespoons (113 grams) Unsalted Butter cold
3 tablespoons Milk
1 1/2 teaspoons Apple Cider Vinegar
1 teaspoon Fine Sea Salt
3/4 cup (125 grams) All Purpose Flour
1/2 cup (78 grams) White Whole Wheat Flour* see note

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

To Finish:

Thick Balsamic Vinegar or Honey for Drizzling
Fresh Thyme and/or Chives for Garnish

Instructions

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.

To Assemble:

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.

To Finish:

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.

Notes

If needed, make the pastry dough up to two days ahead or longer for freezer storage. 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.

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