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Easy Balsamic Roasted Fig Galette with Goat Cheese

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A rustic and simple galette featuring sweet balsamic roasted figs, tangy goat cheese, and a flaky buttery crust. Perfect for impressing guests or enjoying a cozy dessert.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 3–4 tbsp ice water
  • 8–10 medium fresh figs, halved
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey, plus extra for drizzling
  • 4 oz (115 g) goat cheese, softened
  • 1 tsp fresh thyme leaves (optional)
  • 1 large egg, beaten
  • Optional garnish: chopped toasted pistachios or walnuts
  • Optional garnish: fresh mint leaves

Instructions

  1. Make the Dough: In a large bowl, combine 1 1/4 cups all-purpose flour with 1 tbsp sugar and 1/2 tsp salt. Add 1/2 cup cold, cubed unsalted butter. Use a pastry cutter or food processor to cut in the butter until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add 3-4 tbsp ice water, mixing gently until dough just comes together. Form dough into a disk, wrap in plastic, and refrigerate at least 30 minutes.
  2. Roast the Figs: Preheat oven to 400°F (200°C). Halve figs and place cut-side up in a small baking dish. Drizzle with 2 tbsp balsamic vinegar and 1 tbsp honey. Toss gently to coat and roast about 15 minutes until soft and caramelized. Let cool slightly.
  3. Prepare Filling: In a small bowl, mix 4 oz softened goat cheese with 1 tbsp honey and 1 tsp fresh thyme leaves if using.
  4. Roll Out Dough: On a lightly floured surface, roll chilled dough into a roughly 12-inch circle. Transfer dough to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread goat cheese mixture evenly over dough, leaving a 2-inch border. Arrange roasted figs cut-side up over cheese. Fold edges of dough over filling, pleating to form a rough circle. Brush crust with beaten egg.
  6. Bake: Bake galette at 400°F (200°C) for 25-30 minutes until crust is golden and crisp. Cover edges with foil if browning too fast.
  7. Finish & Serve: Let galette cool about 10 minutes. Drizzle extra honey on top and sprinkle with toasted nuts and fresh mint if desired. Slice and serve warm or at room temperature.

Notes

Keep butter cold for flaky crust. Roast figs until caramelized to avoid watery filling. Use light flour dusting when rolling dough to prevent dryness. Cover edges with foil if browning too fast. Let galette cool slightly before slicing for cleaner cuts. For dairy-free, substitute goat cheese with cashew cream and butter with dairy-free alternative. Gluten-free crust can be made with almond flour or store-bought gluten-free dough.

Nutrition

Keywords: balsamic roasted fig galette, goat cheese galette, fig dessert, easy galette recipe, rustic fruit tart, balsamic vinegar figs, flaky crust dessert

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