The hardest part about moving to a brand new place is starting over without friends, but meeting my co-interns has been great. We had a girl’s night in at my finally decorated and furnished apartment, complete with painting nails, drinking wine, and gossip to pair with this galette.
I don’t let people (except B, who doesn’t count anymore) see my craziness when photographing my dishes – from standing on chairs, rotating tables, changing the plates ten times, and climbing window sills to get the shot. B just waits hungrily as he indulges his “silly wife” in her food acrobatics.
The pastry crust is totally worth it, but can be tricky to roll evenly. Because of the pastry’s stubbornness, the baking ran late, so my friends had already arrived. They watched me scramble to get my photographs in amusement (and decided to be friends with me anyway, especially after the first bite of fresh fig galette). So if you need to make friends, this recipe certainly works! Adapted from Vanilla and Bean and Gourmet
Caramelized Onion, Fig, and Goat Cheese Galette
8 tbs unsalted butter, cut into small pieces
3-5 Tbs milk
1 tsp salt
1 1/2 cups all purpose flour
1 tsp oregano
1 Tbs olive oil
1 sweet onion, sliced thinly
1/4 tsp salt
4-5 small figs, sliced into discs or quarters
6 Tbs goat cheese, room temperature
1 egg + 1 tbs water, whisked (egg wash)
fresh thyme and oregeno
Blend together flour, butter, milk, salt, and oregano in a bowl but cutting the butter with two knives (or using a pastry blender/food processor) until it resembles small crumbs coated in flour. Mash the larger butter pieces and stir with a fork so everything is evenly sized.
Squeeze a small handful; if it doesn’t hold together, add a little more milk gradually until it does. Do not overwork dough, or pastry will be tough.
Place dough on parchment paper. With heel of your hand, push in a forward motion to help distribute fat. Roll the dough together, and press into a 5-inch disk. Place dough (with parchment paper, so it doesn’t stick) in a metal bowl, wrap in plastic wrap, and chill for at east an hour.
In a nonstick pan, drizzle olive oil and add the onions. Caramelize the onions on low for 30 minutes, stirring occasionally until browned,
Preheat the oven to 400F (205C).
Remove pastry from fridge and roll your pastry on the parchment paper until thin, about 1/8 inch thick. Add milk if too dry, so it sticks together.
Spread goat cheese over the pastry, leaving 1 inch border. Place caramelized onions and figs over the goat cheese. Sprinkle oregano and thyme over the filling. Fold the edges over the filling, overlapping the pastry as needed, leaving the center open. Egg wash the tops of the pastry (for color when baking)
Bake on a parchment lined sheet pan at 400F for 30-35 minutes, or until the pastry is golden. Remove, and cut into quarters or serve whole. You can drizzle balsamic vinegar on top if desired. Enjoy!