Goat cheese, fig and hazelnut galette (seasonal savory tart)

If you have ever heard that grapes with cheese taste like a kiss, I can assure you that the union of purple figs with cheese is no wonder. This goat cheese, fig and hazelnut galette is a good example of this perfect combination and one of the most successful recipes at home, during fig season.

If they are delicious naturally, roasted they are pure exquisiteness. The roasted figs take on a texture similar to that of jam and since to make this savory cake we add them in pieces, it doesn't hurt to use the ripest ones, or take advantage of those that may have some impact.

In this case the dough is homemade : I love that little touch of hazelnuts that we add to the same dough !, and that we then round out with each bite by adding the toasted hazelnuts on top. Making the dough is easy, I certainly encourage you to do so, but you can use a purchased refrigerated dough if you want to make the galette in record time.

This salty goat cheese and fig tart is delicious as is, although you can accompany it with a salad and have a complete lunch or dinner. All you need is a few lettuce leaves, dressed with a splash of lemon juice!

So you can see that figs with cheese also taste like a kiss, here is the recipe.

Le Creuset ceramic cake pan

Ingredients

For the filling

• 300 g soft goat cheese or soft vegan cheese
• 1 tsp honey or maple syrup
• A small bunch of thyme or oregano
• 3 tbsp capers
• A small bunch of parsley, with the leaves and stems chopped into pieces
• The juice and grated peel of ½ unwaxed lemon
• Unsalted butter or vegan butter, for spreading
• 8 purple figs
• 1 free-range chicken egg, beaten, or a splash of vegetable drink
• 50 g hazelnuts, toasted and chopped

For the mass

• 25 g hazelnuts
• 1/2 tsp flaked salt
• 225 g white spelled or wheat flour, plus a little more for dusting
• 125g unsalted butter or very cold unsalted vegan butter, cubed

At your service

• Salad leaves dressed with lemon

Elaboration

We prepare the cookie dough:

1. Use a food processor to crush the hazelnuts little by little until you obtain fine crumbs; Be careful not to overdo it, otherwise it will turn into hazelnut butter.
2. Add the flour and half a teaspoon of sea salt flakes and mash a little more to mix everything evenly.
3. Now add the very cold butter and pulse again until it resembles breadcrumbs.
4. Next, with the motor running, add 2–3 tablespoons of ice water, tablespoon by tablespoon, until a dough ball forms.
5. Remove the dough from the food processor and flatten it on a tray or thick plate. Wrap it in a clean kitchen towel or baking paper and put it in the fridge to chill for half an hour.

We prepare the filling and assemble the cake:

1. Heat the oven with air to 220 °C.
2. We prepare the base of the cheese filling. In the same food processor, put the goat cheese, honey, the leaves of 4 sprigs of thyme, the capers, the parsley, the juice and the grated peel of half a lemon. Season with black pepper and blend for a few seconds until it forms a creamy texture with flecks of aromatic herbs and capers.
3. Grease your 28 cm Le Creuset ceramic mold with a little butter or release spray.
4. Once the dough has cooled, take it out of the refrigerator and roll it out on a floured surface to form a circle of about 30 cm, with a thickness of 1 cm, rotating it while passing the rolling pin to ensure that it maintains its circular shape. Roll it onto the rolling pin and carefully transfer it to the tart pan, letting the excess dough hang over the edge.
5. Fill the goat cheese mixture over the dough base, spreading it all over the inside.
6. Wash and slice the figs with the help of a sharp knife (or a mandoline, about 3.5 mm thick). Spread the sliced ​​figs over the cheese, generously, as they will shrink a little when roasted.
7. Fold the edges of the dough inward, thus keeping the cream cheese and figs retained and in place.
8. Brush the edges of the dough with beaten egg and season with salt and pepper.
9. Bake for about 35-45 minutes until you see that it is golden and, 5 or 10 minutes before taking it out of the oven, if you want, you can also sprinkle chopped hazelnuts or almonds, they go well with the filling and will decorate (with about 50 g of chopped hazelnuts You will have enough on top, and in that time they will toast lightly).
10. Remove from the oven and let cool on the tray for 10 minutes, then put the rest of the thyme or oregano leaves on top.
11. You can take it as is or serve it with a little salad dressed with lemon or some Modena vinaigrette.

Grades

• You can make the recipe with any soft or creamy cheese. The one you like the most or the one you have in the fridge.
• Use thyme, oregano, rosemary... Or lavender! You will see what a wonderful aroma!
• To brush the dough before baking, you can use beaten egg or a vegetable drink, such as almond or hazelnut milk.
• Prepare the galette individually if you have a dinner with guests. You can do it in Le Creuset ceramic tartlets ; They will look great and you will have them ready in less time!