Goat Cheese & Fig Galette
Summer begins to wind down, and easy fall-inspired recipes start to ramp up. This warm, flakey, delicious open-faced pie is the perfect dessert to start your baking season off right! The thoughtful pairing of creamy goat cheese with tasty figs, combined with our rich Brown Sugar Substitute, gives a sweet hint to easy and delicious recipes made for Autumn.
By Lauren of @brightmomentco
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 1 hrs 45 mins
Servings: 8 servings
Crust Layer Ingredients:
- 1 ½ cups all purpose flour
- 1 tablespoon Purecane™ Brown Sweetener
- ½ teaspoon sea salt
- 1 large egg
- 1-2 tablespoons heavy cream
- ½ cup (1 stick) unsalted butter, very cold (cut into big pieces)
- 2 teaspoons lemon juice
- 5 oz goat cheese, room temperature
- 2 tablespoons Purecane™ Brown Sweetener + more for crust
- 7-8 fresh figs, halved or quartered (for a total of 1 ½ cups fig slices)
- In a food processor or large bowl, pulse or mix the flour, Purecane™ Brown Sweetener, and salt.
- Add the butter to the flour mixture. Pulse or use your fingers to break up the butter into the flour. You want small chunks of butter throughout the flour.
- In a separate bowl, beat the egg until smooth. Add the egg to a ⅓ measuring cup and fill the remaining space with heavy cream.
- Add ¼ cup of the egg mixture and lemon juice to the flour mixture. Stir until it just starts to form a dough.
- Transfer the shaggy dough to a clean surface and knead until smooth and pliable, about 1 to 2 minutes. Flatten the dough into a 1” thick disk. Cover with plastic wrap and chill 1to 2 hours, or up to 2 days.
- In the meantime, mix the room temperature goat cheese and brown sweetener until well-combined. Set aside.
- Preheat oven to 400°F. Line a rimmed baking pan with parchment paper.
- On a lightly floured surface, roll out the dough to a 12” round circle (it can be rustic and doesn’t need to be a perfect circle). Transfer the dough to the prepared pan.
- Add the goat cheese mixture to the center of the galette, leaving a 1 1/2” border.
- Add the sliced figs on top of the goat cheese.
- Gently fold the pastry over the fruit, pleasing to hold it in.
- Brush with the remaining egg-cream mixture and sprinkle with more sweetener.
- (Optional) If the galette dough is warm, chill for 20 minutes prior to baking to ensure flakiness.
- Bake for 35-40 minutes, or until the crust is golden brown. Cook for 10 minutes prior to slicing. Enjoy!