I’m really glad that you don’t get to hear me try to pronounce ‘galette‘ with my “French” accent. To date I have at least three ways of saying it and none of them are correct.You know that “new kitchen appliance” I mentioned last week? It was a new food processor! The first thing I wanted to whip up in it was dough since I couldn’t do that in our old one. I’ve made loads of pies crusts by hand over the years using shortening and following this recipe. But a pie crust made with butter and cut into the flour by hand? Completely unsuccessful…until now.
For the past two years I’ve had a recipe for a breakfast galette pinned to my food board on Pinterest but because of a few completely failed pie crusts I never attempted a butter crust by hand again. Does that happen to anyone else? You mess up a recipe a few times and then just throw in the towel. Maybe stomp your foot angrily in the process? After a few gluey crusts and a couple crumbled messes I gave up. But the second I had this food processor in went the flour, sugar, salt, and butter without fear. The result was magical beautiful dough.Making a galette got stuck in my head after I saw figs beginning to crop up and I couldn’t get the idea of making a breakfast galette out of my head. In the interest of being honest, the original recipe I pulled together was for a fig/pear/brie galette. The result while not terrible was way less than perfect. The brie wasn’t melting right, the pears had too much liquid in them, and the figs dried out very quickly in the oven. After days of racking my head and reading everything I could about galette’s I edited slightly and started again.
The biggest change were the figs needed to be used differently than just in slices. Many recipes for galette’s talked about a layer of preserves underneath the main components so I took those beautiful figs, apologized for what I was about to do to them, and turned them into jam.
In the time that had gone by since I started playing around with this, real local apples started cropping up so I snagged a few gala apples to replace the pears. And because the brie wasn’t right I swapped it out for some goat cheese. A new combination was born.
Making the galette was awesome because it’s so rustic and homey. To me rustic is another word for: doesn’t haven’t to be perfectly put into place. It wasn’t a perfect circle, but who cares! It’s rustic.Even though this wasn’t straight up breakfast (maybe more dessert?), I still couldn’t help myself and I put an egg on it. Putting an egg on foods is my culinary equivalent to “put a bird on it”. Eggs make everything even more fantastic.
This made the perfect crossover dish for summer to fall and such a delicious breakfast to boot! Sometimes It’s nice being an adult and not having your mom point out that your eating what’s basically pie, first thing in the morning. Sorry mom, just can’t help myself!
Apple, Fig Jam, and Goat Cheese Galette
- 1 cup unbleached all-purpose flour
- ½ teaspoon sugar
- ⅛ teaspoon salt
- 6 Tbsp unsalted butter, cold but just softened, cut in ½-inch pieces
- 3½ Tbsp ice water
- 1 pint of figs, stems removed and halved
- 2 Tbsp lemon juice
- 3 Tbsp honey
- 5 sprigs fresh thyme
- 2 medium apples (your favorite ones for baking - I used Gala and Granny Smith would have been good too) sliced, peeled, cored, and thinly sliced
- Lemon juice
- 2 Tbsp sugar
- Goat cheese, softened at room temperature and crumbled
- 1 egg
- 1 Tbsp milk
- Cinnamon and sugar to sprinkle on top
- In a food processor, or by hand, pulse together the dry ingredients. Once combined, add the butter in and process till it's pea sized and coarse. While the processor is on, add the water in slowly by the tablespoon until the dough comes together. Take it out and flatten it to a disc and wrap it in plastic wrap. Place dough in the fridge for at least 45 minutes- 1 hour.
- For the jam you can definitely use store-bought preserves or make your own - it's really very easy! Toss the figs, lemon juice and honey together in a bowl and let sit for 15 minutes until the figs begin to break down a bit. Over medium heat in a small saucepan, empty the contents of the bowl and add the thyme and a ½ cup of water. Allow the liquid to come to a boil and then lower the heat to simmer. Cook for 20-30 minutes, stirring occasionally until the figs are broken down. If the liquid fully boils off, add a little water to keep the figs from sticking to the bottom of the pan. The figs I used, black mission figs, never fully broke down so I blended them up (after removed the thyme stems) at the very end and it was perfect.
- Prepare the apples by tossing the slices with lemon juice and sugar.
- Preheat oven to 400°F
- Remove the dough from the refrigerator (let it soften a little if it's been in over an hour) and, on a well floured surface, roll it out to about an ⅛ inch thickness and 12-14 inches in diameter.
- Gently transfer the rolled out dough to a parchment paper lined baking sheet.
- Assemble the galette by spreading the jam first leaving about 2 inches from the edge empty (for the crust). Sprinkle goat cheese on next. Finally add the apples. You can layer them in a pattern or not but make sure not to pile them high or they won't cook through.
- Pull up the crust. My favorite way is to work my way around gently pinching together and then layering pieces of dough on top of each other. I recommend going for a flat design because if it's sticking up, it will most likely open up in the oven and everything will spill out.
- Next beat the egg and milk together and lightly brush the whole crust. Sprinkle a mix of brown sugar and cinnamon over the top focusing on the crust but on top of the apples is great too!
- Bake for about 45 minutes (or until very golden brown but not burnt!) on a center rack in the oven, and every 15 minutes rotate the tray to get an even bake.
- Slice it up and enjoy while it's warm. Egg yolks are optional but highly encouraged! To egg-ify your slice take a yolk and super gently (you can see in my photo above that I was only half gentle) place it on top and slide it back in the oven for about 2 minutes or until the yolk is set but still runny.
Dough recipe from Smitten Kitchen