FIG & GOAT CHEESE GALETTE
Steps:
- Stir the yogurt and water together in a small bowl and set aside. Put the flour, cornmeal, sugar and salt in a bowl and stir to combine. Add the butter pieces to the bowl and stir to coat with the flour mixture. With a pastry blender, work the butter into the flour, until the mixture ranges from lumps the size of bread crumbs to the size of small peas. Sprinkle the cold yogurt over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute. After you have added the liquid, the dough should be moist enough to stick together when pressed, if not, add additional cold water, 1 teaspoon at a time. Divide the dough in half. Press each half of the dough into a disk, wrap in plastic, and refrigerate for ½ hour. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Mix the cream and goat cheese together. Add the egg, honey, lemon zest, and thyme and mix until thoroughly combined. Slice the figs in half lengthwise. Place one circle of the chilled galette dough on a floured work surface and roll into an 11-inch circle. You should add more flour under the dough while rolling to keep from sticking. Transfer the dough to the baking sheet. Spread half of the cheese mixture onto the dough, leaving a 2-inch border at the edge. Lay half the figs over the cheese, being careful to leave the border. Fold the uncovered edge of the dough over the figs. Repeat with the remaining dough, cheese, and figs. Bake for 45 minutes, or until the pastry is browned and figs are soft. Remove from oven and place, with parchment, on a cooling rack. Let sit 10 minutes, then loosen with a wide spatula and slide onto the cooling rack. Cool to room temperature, then slice pizza-style and serve. The galette is best on the day it was made.
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FIG GALETTES WITH GOAT CHEESE & HONEY • THE BOJON …
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From bojongourmet.com
5/5 (5)Total Time 2 hrsCategory Appetizer, Brunch, Pastry, SnackCalories 502 per serving
From bojongourmet.com
5/5 (5)Total Time 2 hrsCategory Appetizer, Brunch, Pastry, SnackCalories 502 per serving
- Divide the cold pie dough into 6 portions; work with 1 portion at a time and keep the rest chilled. On a surface dusted lightly with flour (wheat, gluten-free, or grain-free), roll out each portion into a round that is roughly 1/8" thick and 6 inches in diameter. Trim each portion into a smooth, even round, and stack them on a plate. Cover and chill until firm, at least 30 minutes and up to 1 day.
- While the dough rounds chill, melt the butter in a wide skillet over medium-low heat. Add the shallots and cook, stirring frequently, until golden and caramelized, about 20 minutes. Reduce the heat to low when the shallots start to color, and splash a bit of water into the pan if it looks dry. Season with a few pinches of salt.
- Lay the dough rounds on a baking sheet lined with parchment paper. Divide the caramelized shallot in the center of each dough round. Top with crumbled goat cheese and a sprinkle of za’atar. Fan the fig rounds over the top and sprinkle them with a little flaky salt. Fold the dough edges over the figs to form a crust, pleating and pressing the dough to adhere.
SAVORY FIG AND GOAT CHEESE GALETTES RECIPE | VERMONT …
STEP 2. While the dough rounds chill, melt the butter in a wide skillet over medium-low heat. Add the shalllots and cook, stirring frequently, until golden …
From vermontcreamery.com
Servings 6Total Time 2 hrs
From vermontcreamery.com
Servings 6Total Time 2 hrs
- Divide the cold pie dough into 6 portions; work with 1 portion at a time and keep the rest chilled. On a surface dusted lightly with flour (wheat, gluten-free, or grain-free), roll out each portion into a round that is roughly 1/8" thick and 6 inches in diameter. Trim each portion into a smooth, even round, and stack them on a plate. Cover and chill until firm, at least 30 minutes and up to 1 day.
- While the dough rounds chill, melt the butter in a wide skillet over medium-low heat. Add the shalllots and cook, stirring frequently, until golden and caramelized, about 20 minutes. Reduce the heat to low when the shallots start to color, and splash a bit of water into the pan if it looks dry. Season with a few pinches of salt.
- Lay the dough rounds on a baking sheet lined with parchment paper. Divide the caramelized shallot in the center of each dough round. Top with crumbled goat cheese and a sprinkle of za'atar. Fan the fig rounds over the top and sprinkle with a little flaky salt. Fold the dough over the figs to form a crust, pleating and pressing the dough to adhere.
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Estimated Reading Time 3 mins
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Estimated Reading Time 3 mins
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Reviews 109Estimated Reading Time 4 minsServings 1
From kitchenconfidante.com
Reviews 109Estimated Reading Time 4 minsServings 1
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