Gluten-Free Fig and Goat Cheese Galette
Description
Drizzled with honey and garnished with rosemary, it’s a rustic yet elegant dessert or appetizer. The vegan butter and cheese options make it adaptable for various dietary preferences.
Ingredients
For the Dough:
For the Filling:
Instructions
Prepare the Dough
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Gather your ingredients.
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Sift the gluten-free flour into a mixing bowl. Add the cold cubed butter (or vegan butter) and transfer to a flat work surface.
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Using a knife or pastry cutter, work the butter into the flour until the mixture resembles coarse sand.
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Carefully add the salt and ice-cold water to the center of the dough ingredients. Mix until the dough comes together. Do not overwork the dough.
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Form the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
Pre-Bake the Crust
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Preheat the oven to 170°C (340°F).
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Roll out the dough between two sheets of parchment paper into a rough rectangle, about 5mm (¼ inch) thick, and poke the surface with a fork.
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Transfer the dough to a parchment-lined baking sheet and bake for 10-15 minutes until slightly firm.
Assemble the Galette
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Brush the edges of the pre-baked crust with the egg yolk (if using) for a golden finish.
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Layer the sliced figs and crumbled goat cheese (or vegan cheese) onto the center of the crust, leaving a 2-3 cm (1-inch) border.
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Sprinkle the chopped walnuts over the filling.
Bake the Galette
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Reduce the oven temperature to 160°C (320°F).
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Bake the galette for 15 minutes, or until the crust is golden and the cheese is melted.
Finish with Honey and Rosemary
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Drizzle the baked galette with honey (or agave syrup) and garnish with fresh rosemary sprigs for a fragrant finish.
Note
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for 5-7 minutes to restore the fresh taste and texture.
