Why You’ll Love This Recipe
This Caramelized Onion and Fig Galette is a perfect balance of sweet and savory flavors. The rich goat cheese pairs beautifully with the sweet, tender figs and the deeply flavorful caramelized onions, all encased in a golden, flaky crust. The versatility of this galette makes it suitable for various occasions, from casual family meals to elegant dinner parties. It’s also surprisingly easy to make, despite its impressive presentation.
Ingredients
For the Pastry:
- 8 tablespoons (113 grams) unsalted butter, cold
- 3 tablespoons milk
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon fine sea salt
- ¾ cup (125 grams) all-purpose flour
- ½ cup (78 grams) white whole wheat flour* (or all-purpose flour as a substitute)
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 thinly sliced into half moons
- ¼ teaspoon fine sea salt
- ⅛ teaspoon granulated sugar
- 10-14 ounces (290-400 grams) figs, half sliced into discs and the rest into quarters (just under a pint of figs)
- 4 ounces (113 grams) goat cheese (plain or herb and garlic), at room temperature, divided
- 1 egg + 1 tablespoon water (for egg wash; optional: milk for egg-free option)
- Fresh thyme (for garnish)
To Finish:
- Thick balsamic vinegar or honey for drizzling
- Fresh thyme and/or chives for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Pastry:
- Prepare the Butter: Cut the butter into ¼-inch cubes and place them in the freezer for 5 minutes.
- Mix Wet Ingredients: Whisk together the milk, apple cider vinegar, and salt, then let the mixture sit for 5 minutes to sour.
- Make the Dough: In a large bowl, whisk the all-purpose and white whole wheat flours together. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the butter pieces are about the size of almonds.
- Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the milk mixture. Use your hands to bring the dough together. If the dough is too crumbly, add 1-2 teaspoons of cold water and continue to work it.
- Form the Dough: Gather the dough into a rectangle, folding it over itself about 9-10 times. Divide the dough into two equal portions (each 6.5 ounces or 180 grams) and shape each into a disc. Wrap them in plastic wrap and refrigerate for at least one hour, or overnight for best results.
For the Caramelized Onions:
- Cook the Onions: In a large nonstick pan, melt the olive oil and butter over medium-low heat. Add the onions, salt, and sugar, and cook slowly, stirring occasionally, for 30-45 minutes until they are golden and very soft. If they start sticking, add a splash of water.
Roll Out the Dough:
- Prep the Dough: Remove the pastry discs from the fridge and let them sit for about 30 minutes to soften slightly.
- Roll the Dough: On a lightly floured surface, roll each dough disc into an approximate 9-10 inch round, about 1/8 inch thick. Place each round onto parchment paper on a baking sheet. If the dough sticks, chill it in the fridge for 10 minutes.
To Assemble the Galette:
- Preheat the Oven: Preheat your oven to 400°F (205°C).
- Layer the Filling: Spread half of the goat cheese over the center of each pastry, leaving a 1.5-2 inch edge. Top the cheese with half of the caramelized onions, followed by half of the sliced figs, arranging the discs around the edges and the quarters in the center.
- Fold the Edges: Gently fold the pastry edges over the filling, overlapping the dough as needed, leaving the center open. Refrigerate the assembled galette for 15 minutes or up to an hour.
- Egg Wash: Brush the edges of the galette with an egg wash (egg mixed with water) or milk for an egg-free version.
- Bake: Bake the galette in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.
To Finish:
- Rest and Serve: Allow the galette to cool for 5-10 minutes before slicing. Drizzle with thick balsamic vinegar or honey and garnish with fresh thyme and/or chives before serving.
Servings and Timing
- Servings: 6 (main) or 12 (appetizer)
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
Variations
- Cheese Varieties: While goat cheese is the star, you can substitute it with ricotta, feta, or even brie for a different flavor.
- Herb Variations: Fresh rosemary or sage can be added for an earthy touch.
- Vegetable Options: You can swap out the onions for leeks, shallots, or caramelized carrots for a different flavor profile.
Storage/Reheating
- Storing: Store leftover galette wrapped in foil or in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the galette before baking. Wrap the unbaked galette tightly in plastic wrap and foil, then freeze for up to two weeks. Bake directly from frozen, adding a few extra minutes to the cooking time.
- Reheating: Reheat in a 350°F (175°C) oven for 10 minutes or until warmed through and crispy.
FAQs
Can I make this galette ahead of time?
Yes, you can make the galette ahead of time and freeze it before baking. Simply assemble the galette, freeze it, and bake it when you’re ready to serve.
What if I don’t have white whole wheat flour?
If you don’t have white whole wheat flour, you can substitute it with all-purpose flour. The crust will be a bit lighter, but it will still work wonderfully.
Can I use other fruits besides figs?
Yes! Pears, apples, or even peaches would make a great substitute for figs, depending on what’s in season.
Can I make this galette gluten-free?
To make a gluten-free version, use a gluten-free pastry dough. You can find pre-made gluten-free puff pastry or make your own if you prefer.
What can I serve with this galette?
This galette pairs beautifully with a fresh salad, roasted vegetables, or a light soup. You could also serve it as an appetizer or a brunch dish.
Conclusion
Caramelized Onion and Fig Galette with Goat Cheese is a perfect balance of sweet and savory flavors wrapped in a golden, flaky pastry. It’s a showstopper for any occasion, whether it’s for brunch, dinner, or a special appetizer. The richness of the goat cheese, the sweetness of the figs, and the depth of the caramelized onions create a deliciously memorable dish that’s as satisfying as it is beautiful. Enjoy this rustic yet refined galette, and make it a centerpiece at your next gathering!
Caramelized Onion and Fig Galette with Goat Cheese
- Total Time: 1 hour 45 minutes
- Yield: 6 (main) or 12 (appetizer
- Diet: Vegetarian
Description
Caramelized Onion and Fig Galette with Goat Cheese is a rustic, savory-sweet dish that combines the rich flavors of caramelized onions, sweet figs, and tangy goat cheese, all wrapped in flaky, buttery pastry. Perfect for brunch, dinner, or as an elegant appetizer, this galette brings together simple ingredients to create a show-stopping, mouthwatering treat. With its balance of flavors, it will surely impress your guests.
Ingredients
For the Pastry:
8 tablespoons (113 grams) unsalted butter, cold
3 tablespoons milk
1 ½ teaspoons apple cider vinegar
1 teaspoon fine sea salt
¾ cup (125 grams) all-purpose flour
½ cup (78 grams) white whole wheat flour (or all-purpose flour as a substitute)
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 thinly sliced
¼ teaspoon fine sea salt
⅛ teaspoon granulated sugar
10–14 ounces (290–400 grams) figs, sliced into discs and quarters
4 ounces (113 grams) goat cheese (plain or herb and garlic)
1 egg + 1 tablespoon water (for egg wash, or use milk for an egg-free option)
Fresh thyme (for garnish)
To Finish:
Thick balsamic vinegar or honey for drizzling
Fresh thyme and/or chives for garnish
Instructions
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For the Pastry:
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Cut butter into cubes and freeze for 5 minutes.
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Whisk together milk, apple cider vinegar, and salt, then let sit for 5 minutes.
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Combine flours and add cold butter cubes. Cut butter into the flour using a pastry cutter.
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Make a well in the center, pour in the milk mixture, and form a dough. Add water if needed to bring it together.
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Fold dough over itself 9-10 times, then divide into two discs. Wrap in plastic and refrigerate for at least 1 hour.
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For the Caramelized Onions:
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In a pan, melt olive oil and butter over medium-low heat. Add onions, salt, and sugar, cooking for 30-45 minutes until golden and soft.
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Roll Out the Dough:
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Remove pastry from the fridge and roll each disc into a 9-10 inch round. Chill the rolled dough if necessary.
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To Assemble:
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Preheat the oven to 400°F (205°C).
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Spread half the goat cheese over the center of each dough round. Add half of the caramelized onions and figs. Fold pastry edges over the filling, leaving the center open. Chill for 15 minutes.
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Bake:
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Brush the edges with egg wash or milk. Bake for 30-35 minutes until golden brown and bubbly.
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Finish:
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Cool slightly, drizzle with balsamic vinegar or honey, and garnish with thyme or chives before serving.
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Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze unbaked galette for up to 2 weeks. Bake directly from frozen, adding extra time.
Reheating: Reheat in a 350°F oven for 10 minutes to restore crispiness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: 6 (main) or 12 (appetizer
- Method: Baking
- Cuisine: Appetizer, Main Course, Brunch
