I went to a great brunch today at one of my favorite spots in town. I stuffed my face with cappuccinos and a turkish breakfast big enough for two people. We’re talking cheese on cheese on cheese, a bread basket (yes, a basket!), jams, eggs, grape leaves, tomato, olives…ah! The list goes on. Oh, and then I shared a waffle drizzled with raspberry and nutella, and topped with vanilla ice cream and coconut flakes. So basically I was in food heaven. Just like you’ll be after making this Fig, Goat Cheese and Honey galette!
Afterwards, friend Chapin had to get ingredients for her newest cocktail at her bar, so we headed over to Whole Foods for some passionfruit. We walked into the store and there were these adorable little figs just hanging out in those cute blue-green pint baskets. I couldn’t resist! I’ve always loved cooking with figs, and decided right then and there that a Broma post was in order. After a quick round of googling, I started making up a recipe in my head, and voila! I opted for a fig and goat cheese galette.
So I am now sitting in my oh-so-hot apartment in a bathing suit, sweating my ass off, blogging, and eating my fig and goat cheese galette after an already sensational breakfast with friends. Oh, and listening to that new Jay Z and Justin Timberlake track on repeat. Damn. Great day.
1 teaspoon rosemary (fresh or dried), finely chopped
1 egg white
1/2 teaspoon salt
2 teaspoons truffle oil (optional) to drizzle
Preheat the oven to 450°F. In a small bowl, mix the goat cheese, honey, and salt together. Set aside
Dust a cookie pan with flour, and place the pie crust in the middle of the pan. Leaving 1 1/2 inches around the edges, spoon the goat cheese mixture into the crust. Arrange the quartered figs on top of the goat cheese, then sprinkle with rosemary.
Fold the edges of the crust over ever 3 inches, creating a rough octagon shape. Brunch the edge of the galette with egg white so that the crust shines when it’s baked. Place in the oven for 10-15 minutes, or until the crust is golden brown. Drizzle honey over the warm galette. I also added a touch of truffle oil to mine to send it over the edge!! Allow to cool for 20 minutes before serving!
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