Fig and Goat Cheese Galette

I actually made this wonderful galette a while ago, but I have been so busy with studying for midterms that I haven't had the chance to blog about it. Believe it or not, I actually tried figs for the first time this past summer while traveling in Israel. Most of the figs I encountered there were green figs, while here I find that black figs are more common. Although there are actually several different varieties, the general rule is that the darker the pulp inside, the more fig flavor.

My galette featured black figs because that is what I had on hand. I sliced the figs and arranged them in concentric circles on top of the dough. Originally, I had intended to make my own balsamic reduction but we ran out of balsamic vinegar and only had the already reduced vinegar in our pantry. It paired well with the galette because it was a strawberry reduced balsamic vinegar, so it already had some fruity flavor to it. Still, I think that next time I will try reducing my own. Overall, the galette was delicious and I'm actively searching for more figs so that I can make it again.

Fig and Goat Cheese Galette

For the dough:

• 1 3/4 cup flour
• 1 tsp salt
• 1 tbsp sugar
• 3/4 cup unsalted butter, cold
• 5-6 tbsp water, cold

1. If you have a food processor: Combine the flour, sugar, and salt and pulse a couple of times. Add the chunks of butter into the processor and pulse until the butter pieces are roughly the size of walnuts.
2. If you don't have a food processor: Dissolve the sugar and salt in the water and set aside. Cut the butter into large chunks and add to the flour, and continue cutting the butter through the flour until only walnut size pieces remain.
3. Transfer the dough mixture into a bowl and moisten with the water, starting with just a couple of tablespoons at first. Work the mixture until it forms a dough, adding water by the tablespoon only as needed if it feels dry.

Tip: Make sure your ingredients are cold before you start preparing your dough, as this will make the process much easier.

For the filling:

• 6-8 figs, sliced
• 5 oz. goat cheese log
• Reduced balsamic vinegar (optional but yummy)
• 1 egg yolk

1. Roll out the dough into about a 9" circle.
2. Spread the goat cheese over the dough, leaving about a 2" border all around.
3. Arrange the sliced figs on the dough in circles, covering the goat cheese.
4. Drizzle some reduced balsamic vinegar over the top of the figs. Remember, a little goes a long way.
5. Fold the uncovered border over the edges and pinch into pleats.
6. Add a touch of water to the egg yolk, to create an egg wash, and brush lightly over the exposed dough.
7. Bake for 15-18 minutes at 425 degrees Fahrenheit. The galette is done when the figs start to bubble and the crust is slightly browned.