Wednesday, September 2, 2015

Fig Galette with Goat Cheese and Thyme

It's September! And the weather is, still hot as hell. I seriously don't remember the last time we had such a warm end of summer. Oh well, I'm sure it'll be chilly soon enough and I'll be complaining that I don't like winter. But I am sort of ready for fall.

Even if the temperature is not exactly cooperating, the autumn figs are on schedule and on beautiful display at the market. I can never resist them.

I was in a baking mood despite the heat. Or rather, I was in the mood to eat baked goods but around here that's kind of the same thing. And I like adding savory ingredients like goat cheese and thyme to sweets. I did it with this blueberry pie last year and it was perfect with the figs as well.

No need for fancy lattice topped pie crusts here because I'd rather see the gorgeous figs peaking out through the top of the buttery pastry. Not to mention that galettes are the perfect lazy pies. Enjoy!

by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ingredients (8 Servings)
  • Crust:
  • 1 Cup all purpose flour
  • 2 Tablespoon sugar
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 1 Stick unsalted butter, chilled and cut into 1" pieces
  • 2 Tablespoons ice water

  • Filling:
  • 1 Pint figs, halved and stems cut off
  • 1/4 Cup sugar
  • 1 Tablespoon lemon juice
  • 1/4 Cup crumbled goat cheese
  • 1 Teaspoon fresh thyme leaves
  • 1 Tablespoon sugar for topping
Add the flour, sugar, baking powder, salt and butter to a food processor and pulse just until the mixture resembles course crumbs. With the machine on, slowly add the ice water through the feed tube and continue running until a dough ball forms.Wrap in plastic and refrigerate for at least an hour.

Pre-heat the oven to 350 degrees.

Roll out the dough to approximately a 10" circle and place on a baking sheet lined with parchment paper. You can also place it in a pie dish.

In a bowl, mix together the figs, sugar, lemon juice, goat cheese and thyme. Place the fig filling in the center of the dough making sure to leave at least a couple of inches on the edges. Fold over the edges until about a third of the way toward the center. This does not have to be exact. Sprinkle the remaining tablespoon of sugar over the dough and bake for 45 minutes or until the dough is a light golden brown.

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