Fig Spelt Galette with Goat Cheese

A rustic, freeform pastry made with spelt flour, filled with caramelised red onions, fresh figs, combined with goat cheese and refined with fresh rosemary. For the pastry, I used spelt flour, which goes particularly well with figs thanks to its nutty flavour. However, you can just as easily use regular wheat flour.
Whether as a starter, main course or party snack, the fig spelt galette is sure to be a real eye-catcher on any table. If time is tight, you can of course use ready-made dough from the supermarket for your galette.

Fig Spelt Galette with Goat Cheese

adapted from EDEKA

Pastry	Topping
120 g Unsalted Kerrygold butter, diced 3 tbsp Cream or whole milk ½ tsp Sea salt 1 ½ tsp Apple cider vinegar 80 g Whole spelt flour 125 g White spelt flour 1 Egg yolk + 2 tsp Water, for glaze	2 tbsp Ghee or olive oil 300 g Red onions, peeled and finely chopped 1/3 tsp Sea salt ½ tsp Sugar 1 Rosemary or thyme sprig, chopped 100 g Fresh goat cheese 5 Figs, cut each into 6 wedges Balsamic truffle flavoured glaze

Dice the butter and freeze them for 5 minutes while you gather other ingredients.
In a small bowl, add cream, salt and apple cider vinegear. Set aside.
Mix both types of flour in a large bowl. Remove the butter from the freezer and add to the flour. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized lumps of butter distributed throughout.
Add in cream mixture and mix with your hand until a smooth dough forms. Work quickly to keep the dough cool. Shape the dough into a ball, wrap in cling film and place in the refrigerator for at least 1 hour.
For the topping, melt the olive oil and butter in a pan over medium heat. Chop the onions finely and add to the pan. Add salt and sugar and cook, stirring occasionally, until tender and caramelised. Remove the dough from the refrigerator and roll it out on a work surface lined with baking paper until it is about 2-3 mm thick and has a diameter of about 28-30 cm.
Preheat the oven to 200C/400F. Cut each fig into 6 wedges. Spread the goat cheese on the dough, leaving a 2 cm border around the edge. Spread the caramelised onions on top, then fig wedges, and sprinkle the chopped rosemary over the top. Fold the edges of the dough over the filling, but leaving the center free and overlapping the pastry as needed.
Brush the edges of dough with egg wash and bake for 30-35 minutes, or until the pastry is golden and the center is bubbling. Drizzle with a little balsamic glaze and garnish with rosemary.

10 comments:

DEZMOND 7/9/25 12:57: Thanks for the detailed instructions. I do ever so love figs, but cannot stand goats or sheep cheese.
David M. Gascoigne, 7/9/25 13:16: It looks incredible. Please send a slice over for breakfast!
Lola Martínez 7/9/25 13:22: Una galette como postre la incluyo entre mis preferidos y además de higos, que me encantan. Es una delicia y muy bonita de ver.
Tom 7/9/25 14:05: ...thank you Angie for this sweet treat.
Caitlin'nMegan 7/9/25 14:06: Lovely! A true work of art! Awesome!
ellie 7/9/25 14:07: A great way to make the most of fig season! Beautiful!
eileeninmd 7/9/25 14:11: Looks delicious Angie! Thanks for sharing. Take care, have a wonderful week ahead!
Christine 7/9/25 14:11: Looks delicious
Linda's Relaxing Lair 7/9/25 14:29: I love goats cheese.
My name is Erika. 7/9/25 15:52: This looks and sounds delicious Angie. I wish it was easy to find figs in my area because I'd like to try this. Happy rest of your weekend.