This recipe for Dried Fig, Goat Cheese, and Apple Galette is a result of my intense enthusiasm for dried figs and apples. It’s versatile enough for every day and for special occasions, like the holidays.
Note: I worked with California Figs on this paid post.
Dried Fig, Goat Cheese, and Apple Galette is perfect for any meal.
Fun Facts About Figs
Clearly, I have a thing for figs, mostly because they are delicious. But I have come to appreciate figs for other reasons, too.
• Figs are flowers. Yes, you read that right. The flowers from fig trees are actually found inside the pear-shaped bloom they produce. The flowers develop into the delicious, sweet fruit.
• Figs grow best where it’s warm, dry, and sunny, so it makes sense that, in the U.S., California grows all the dried figs and 98% of the fresh figs for commercial use. The San Joaquin Valley is the perfect place to grow the sweetest, most plump figs. Yay for California!
• Figs are the only fruit to fully ripen and partially dry while they are still hanging on the trees. When they are fully dried, they can last six to eight months in air-tight containers.
• California Dried Golden Figs is the generic term for several lighter-colored varieties that all tend to have a slightly nutty and buttery flavor. Mission Figs, which are grown only in California, have a dark purple skin and a deep, earthy flavor.
Dried figs pair well with goat cheese, apples, and a buttery crust.
Why Dried Figs are Healthy
Figs are tasty, and they are good for you, too. Figs are naturally sweet and contain no added sugar. They also pack fiber to boost eating satisfaction.
Here’s something you may not know. Figs supply bone-building nutrients, including calcium, magnesium, and potassium. Plus, their negligible sodium levels and their relatively high potassium content help to keep blood pressure in check as part of a balanced eating plan.
Read this for simple ways to cut back on sugar intake.
Dried Fig, Goat Cheese, and Apple Galette
Don’t be put off by the fancy French name. “Galette” translates into “free-form pie that doesn’t have to look perfect.” That’s not entirely accurate, of course, but this is true: galettes are for people like me who hate to fuss in kitchen and want to make a dish that’s slightly out of the box. If you want to know more about the real differences between galettes, tarts, and pies, check out this article.
Dried Fig, Goat Cheese, and Apple Galette is a mixture of sweet and savory, which is a tasty combination for any holiday meal. The crust is to die for, and it’s simple to make.
The galette is a special dish that your friends and family will surely appreciate. You can make it a day ahead and gently heat in the oven at 300˚F just before serving. Here are some other ideas for make-ahead holiday dishes.
I hope you enjoy this galette as much as we do in our house!
Galettes don’t need to look perfect to taste delicious!
Dried Fig, Goat Cheese, and Apple Galette
Ingredients
- 1 cup all-purpose flour
- 1/3 cup yellow cornmeal
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) very cold unsalted butter, cut into 1/4-inch cubes
- 1/4 cup ice water mixed with 1 teaspoon apple cider vinegar
- 10 California Dried Golden Figs
- 2 medium baking apples, such as Cortland
- 2 teaspoons lemon juice
- 1/4 cup + 1 tablespoon sugar
- 3 tablespoons all-purpose flour
- 1/4 cup fig jam
- 4 ounces goat cheese, crumbled
- 1 teaspoon fresh thyme
- 1 small or medium egg
- 1 tablespoon ice water
Instructions
- Add 1 cup flour, cornmeal, 2 tablespoons sugar and salt to a large food processor. Pulse to blend.
- Add the butter and pulse until the dough forms small crumbs about the size of peas.
- Add the water/vinegar mixture and pulse until it forms larger crumbs, being careful to not overmix. The dough should not come together as a ball.
- On a lightly floured surface, shape the dough into a disk. Wrap in plastic wrap and refrigerate for one hour.
- Thirty minutes before removing the dough, preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
- In the meantime, cut the stem off of the figs and slice figs into 1/4-inch pieces.
- Peel and core the apples, cut into ¼-inch slices and place in a medium mixing bowl with the lemon juice. Coat the fruit completely with the lemon juice.
- In a small bowl, whisk together ¼ cup sugar and the flour. Add the sugar mixture to the apples and toss to coat.
- When one hour is up, remove the dough from the refrigerator and allow it to sit on a lightly floured surface for 10 minutes. Roll the dough into a 12-inch round, which doesn’t have to be perfectly round! Carefully transfer the dough to the baking sheet.
- Spread the fig jam on the dough, leaving a 2-inch border (you will be folding this part of the crust up). Sprinkle the goat cheese on top of the jam. Sprinkle the thyme on top of the cheese. Arrange the apple mixture any way you like on top of the jam, and top the apples with the sliced figs.
- Pleat the dough every two inches until all sides are folded and the galette has formed.
- In a small bowl, whisk the egg and water. Using a pastry brush, dab the top of the crust with the egg mixture. (Don’t use all of the mixture or the dough will get soggy.) Sprinkle the crust with 1 tablespoon of sugar.
- Bake for 35 to 40 minutes or until the crust is golden brown and the fruit mixture is bubbling. Remove from oven and allow to cool for at least 30 minutes before serving.
California Figs Cookbook
If you’re like me and you can’t get enough figs, check out the latest California Figs Cookbook. It contains 62 recipes and gorgeous photos that will make your mouth water. The book makes a wonderful gift, and you can buy it at http://www.CaliforniaFigs.com.
Hi, I'm a registered dietitian, writer, recipe developer, and mother of three who specializes in food and nutrition communications and believes in progress, not perfection. If you're interested in easier ways to live a healthier life, you're in the right place. Welcome! 