I love figs in the fall and this Gallette is a perfect combination of sweet and savory. Not to mention it’s beautiful and rustic and I’m all about it for fall. Keep reading to see how to make it!

INGREDIENTS

This gallette is made with:

Fresh Figs- I am so happy we have a few fig tree’s here at the farm. The largest is at my dad’s house ( who lives next door) and it produces SO many figs per year! This recipe is a perfect way to use the figs!

Onions - I love caramelized onions. They have so much flavor and are sweet and salty. Perfect combination when paired with the delicious figs.

Cashew Ricotta - creamy and a perfect base for the rest of the ingredients.

Delicious pastry - Flaky and buttery it’s VERY delicious and surprisingly not too hard to make!

This gallette is plant-based but can be altered to whatever dietary choices you prefer.

Keep reading for ingredient amounts and how to assemble it.

RECIPE

This recipe is for 2 Gallette’s. Divide in half if making just one. Serves 2 per gallette as a meal, or 4-6 per Gillette as an appetizer.

Takes about 1 1/2 hour from start to finish

FOR THE PASTRY

8. Tbs unsalted plant-based butter ( I use earth balance)

3 tbs milk ( I used almond milk )

1 1/2 tsp apple cider

1 tsp sea salt

1 and 1/4 cup all purpose flour

FOR THE FILLING

2 Tbs unsalted butter

3 small onions sliced thinly

1/4 tsp salt

1/8 tsp sugar or 1 tsp honey

A pint of figs ( Sliced into disks and quarters)

4 oz cashew ricotta. ( see recipe below) or goat cheese

Almond milk to brush edges

1 sprig of fresh thyme

FOR SERVING

Honey to drizzle

Fresh thyme

Balsamic reduction

Cashew Ricotta

1 cup cashews ( optional to soak them overnight)

Juice of 1 lemon

1 tsp garlic powder

Pinch of salt

1/4 cups of water

Blend in a high powered blender until very smooth. Add a bit more water if needed. You want it to be thick but blended well into a cream.

INSTRUCTIONS

First, prepare your pastry
Cut the butter into 1/4” cubes and place in the freezer for a few minutes before using it to ensure it’s very cold.
Whisk together milk, salt, and apple cider vinegar. Let it sit for 5 minutes to sour before using.
Mix your cold butter into the flour with a fork or pastry cutter. Stop when the flour and butter together are crumbly and about the size of almonds
Make a well in the center of the mixture and add the liquid mixture. Mix together then dump onto a floured surface.
Mix together by folding and kneading over onto itself about 9-10 times until you can form a disk. Divide it in half. If you need to add tsp of cold water to help with the mixture. Make sure the butter stays cold.
Flatten each piece into a round shape about a 1/2 inch thick. Wrap in parchment paper and place in fridge for 30 min or more while you prep the onions.

Caramelize your onions

Heat a nonstick pan and and melt the butter, add the onions, salt, and sugar.
Cook on low heat for about 30-45 minutes until they are caramelizing.
Add a splash of water if you need so they don’t stick.

Get your dough ready!

Remove pastry from fridge.
Place on parchment paper, sprinkle with flour, and roll out
Roll the dough out bit by bit until you have a round disk that’s about 9”
Work quickly so the butter does not melt and it becomes too sticky

ASSEMBLE

Preheat Oven to 400
Spread half of the cashew rickets over the pasty in a circular pattern leaving about 1 1/2” to 2” from the edge
Arrange 1/2 the onions over the cashew ricotta
Sprinkle with thyme
Add figs around the edge just slightly overlapping.
Fold the edges over the filling leaving just a small circle at the center. Overlap edges as needed.
Add a few of the quarter cut figs in the middle opening.
Wash pastry with almond milk using a brush
Place on parchment paper and bake for 30-35 min until pastry is golden

Let cool for 10 minutes before serving.

Sprinkle with fresh chives and drizzle with honey and balsamic reduction.