In Part One, I made a savory tomato-and-cheese galette with half of Julia Child’s cornmeal crust recipe.
And now for the savory-sweet version: a fig and goat cheese galette, drizzled with honey and balsamic vinegar. Again, this would be perfect as a cocktail party appetizer, sliced into small wedges – it’s sweet and tart, and the figs give it a really interesting dimension of flavor. The combo is nothing new, but I simplified recipes I saw lurking around the web, so that it’s truly something that can be pulled together very quickly – especially if you’ve already made and frozen the dough.
looks (and tastes) complicated. is not.
Recipe after the jump.
Use half of the tart dough recipe in Part One.
- 5-10 small black figs (fewer, obviously, if they’re large figs)
- 2 oz chevre
- 3-6 tbsp heavy cream
- Honey, for drizzling
- Balsamic vinegar, for drizzling
Roll out the tart dough into a 12″ round. Preheat your oven to 400 degrees.
Slice the figs vertically, so that you have long, thin slices of figs.
Mash the chevre with 3 tbsp heavy cream, working the chevre into a paste. (If you need more heavy cream to soften and smooth it out, add that now.) You want a firm but smooth consistency that you can spread over the dough.
Spread the goat cheese over the dough to make a 10″ circle in the middle of the dough. Arrange figs over the cheese, starting in the middle and radiating outwards. Sprinkle with salt, pepper, and cayenne to taste.
Fold tart dough over the filling, pinching to form a crust (again, it doesn’t have to be perfect – galettes are rustic!). Bake for 20-30 minutes, or until crust is golden brown.
Drizzle with honey and balsamic vinegar just before serving. (I prefer lots of balsamic, but then, I appreciate the tart things in life.)