Gluten-Free Fig and Goat Cheese Galette
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.
Instructions
14 stepsPrepare the Dough
Gather your ingredients.
Sift the gluten-free flour into a mixing bowl. Add the cold cubed butter (or vegan butter) and transfer to a flat work surface.
Using a knife or pastry cutter, work the butter into the flour until the mixture resembles coarse sand.
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.
Form the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
Pre-Bake the Crust
Preheat the oven to 170°C (340°F).
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.
Transfer the dough to a parchment-lined baking sheet and bake for 10-15 minutes until slightly firm.
Assemble the Galette
Brush the edges of the pre-baked crust with the egg yolk (if using) for a golden finish.
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.
Sprinkle the chopped walnuts over the filling.
Bake the Galette
Reduce the oven temperature to 160°C (320°F).
Bake the galette for 15 minutes, or until the crust is golden and the cheese is melted.
Finish with Honey and Rosemary
Drizzle the baked galette with honey (or agave syrup) and garnish with fresh rosemary sprigs for a fragrant finish.
Recipe Notes
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.
