This is a sweet and savory galette with brûléed figs, melted Brie and Comte cheese with sweet caramelized onions and leeks. You can make an easier version of this recipe by substituting the galette dough with store-bought puff pastry. I had some leftover Brie, Comte and figs from a cheese board I made the other day and upcycled them into this cozy galette. The beauty of a galette is that you can fill it with just about anything so I hope this recipe is as much of an inspiration and invitation for you to make it your own.
key ingredients
Galette Filling
- Figs
- Onions
- Leeks
- Rosemary
- Brie
- Comte
GALETTE DOUGH
If you’re pressed for time, you can always substitute the galette dough with store-bought puff pastry. You can’t go wrong either way! I promise, though, that this galette dough is easy enough for any beginner but it does take a little time.
- Flour
- Unsalted Flour
- Sugar
- Kosher Salt
- Egg
key steps
galette dough
In a bowl, whisk together the flour, sugar and salt.
Freeze 5 tablespoons of a butter stick for about an hour which will make it easier to grate. Cut the remaining 5 tablespoons into small cubes (above).
Add the the cubed butter into the flour mixture and work the butter into the flour until they become pea-sized pieces. Once the remaining stick of butter has hardened a bit in the freezer, grate the butter. Then work the grated butter into the flour until you reach a coarse cornmeal consistency (below).
Then add 5 tablespoons of ice cold water into the flour and mix with your hands until the dough comes together. Then form a ball that is about 5″ in diameter. Wrap the dough tightly with plastic and let it sit in the fridge for at least 2 hours. TIP: I find that 5 tablespoons of ice water is just enough moisture for the flour to come together. If you find the dough is still on the drier side, add another tablespoon of water. Make sure to measure the flour properly which is by spooning the flour into the measuring cup instead of scooping the flour out with a measuring cup.
After the dough has been resting in the fridge for about 2 hours, take it out of the fridge and let it sit at room temperature for about 10 minutes so that it softens a bit which will make it easier to roll out. Then lightly flour your work surface and place the unwrapped dough on the surface.
With a rolling pin, gently beat down on the dough so that it becomes more pliable. Then roll out the dough into a 15″ long rectangle. Fold the top half to the center and then fold the bottom half over the top half in the center (aka letter fold). Then wrap the dough in plastic again and let it sit in the fridge for another hour.
Roll out the dough to about 15″ in diameter on a lightly floured work surface. Then fill the dough with the caramelized onions, Brie and Comte. Brush egg wash on the outer edges of the pie dough and fold the edges over the filling. Then brush the top of the edges with more egg wash and sprinkle grated Gruyere cheese all over the galette.
Bake the galette in the oven for about 45-50 minutes at 350°F until the dough is cooked through. Then top the galette with the brûléed figs.
caramelized onion & Leek filling
In a medium skillet, heat the olive oil over medium heat. Then add the onions and leeks and cook for about 5 minutes until the onions become translucent. Then reduce the heat to medium-low and cook the onions and leeks for another 35 minutes, stirring the onions every 5 minutes.
During the last 5 minutes of cooking time, add the rosemary, salt and pepper and deglaze the pan with white wine and apple cider vinegar. Then let the filling cool completely before adding it to the galette.
brûléed figs
These are so easy to especially with a torch. Here’s one for under $20 on Amazon. You can also use a broiler to brûlée the tops if you don’t have a torch.
Sprinkle generous amounts of granulated sugar on top of the fig slices and torch the tops until the sugar starts bubbling and turn golden. That’s it!
Once the galette has finished baking, let it cool for about 15 minutes and serve immediately while warm. Enjoy!
Fig, Brie, Comte & Caramelized Onions Galette
Ingredients
Filling
- 5 figs thinly sliced
- granulated sugar
- Brie about half a large wheel of Brie
- 1.5 cup Comte grated (Gruyere is a great substitute if you can't find Comte)
- caramelized onions and leeks see ingredients below
- sprigs of fresh rosemary for garnish
Galette Dough
- 10 tbsp unsalted butter 5 tbsp stick + 5 tbsp of butter cut into cubes
- 1.5 cups all-purpose flour
- 1 tbsp sugar
- 3/4 tsp kosher salt
- 5 tbsp ice cold water
- 1 egg beaten for egg wash
Caramelized Onions & Leeks
- 4 cup onions quartered and julienned
- 2 cups leeks washed, cut into half moons
- 1 tbsp fresh rosemary finely chopped
- 3 tbsp dry white wine
- 2 tsp apple cider vinegar
- 2 tbsp olive oil
- salt and cracked black pepper
Instructions
Galette Dough
- Freeze 5 tablespoons of a butter stick for about an hour. (Freezing the butter stick will make it easier to grate.) Cut the remaining 5 tablespoons into small cubes.
- Add the the cubed butter into the flour mixture and work the butter into the flour with your fingers until they become pea-sized pieces. Then grate the remaining butter stick and transfer it to the flour. Work the grated butter into the flour until it becomes a coarse cornmeal consistency.
- Then add 5 tbsp of ice cold water into the flour and mix with your hands until the dough comes together. Knead gently with the heel of your hands. Then form a ball that is about 5" in diameter. Wrap the dough tightly with plastic and let it sit in the fridge for at least 2 hours. TIP: I find that 5 tbsp of ice cold water is just enough moisture for the flour to come together. If you find the dough still on the drier side, add another tbsp of water. Make sure to measure the flour properly which is by spooning the flour into the measuring cup instead of scooping the flour out with a measuring cup.
- Then take the dough out of the fridge and let it sit at room temperature for about 10 minutes so that it softens which will make it easier to roll out. Lightly flour your work surface and place the unwrapped dough on the surface. Then lightly flour the top of the dough as well.
- With a rolling pin, gently beat down on the dough so that it becomes more pliable. Then roll out the dough into a 15" long rectangle. Fold the top half to the center and then fold the bottom half over the top half in the center (aka letter fold). Then wrap the dough in plastic again and let it sit in the fridge for another hour.
Caramelized Onions & Leeks
- In a medium skillet, heat the olive oil over medium heat. Then add the onions and leeks and cook for about 5 minutes until the onions become translucent. Then reduce the heat to medium-low and cook the onions and leeks for another 35 minutes, stirring every 5 minutes. TIP: If the onions are browning too quickly, reduce the heat further. If the onions are looking too dry, add two tablespoons of water to the pan.
- During the last 5 minutes of cooking time, add the rosemary, salt and pepper and deglaze the pan with white wine and apple cider vinegar. Then let the filling cool completely before adding it to the galette.
Brûléed Figs
- Sprinkle generous amounts of granulated sugar on top of the fig slices and torch until the sugar starts bubbling and turn golden. That's it! TIP: If you don't own a torch, brulee the figs under a broiler for a few minutes.
Assemble & Bake
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- When ready to bake, let the dough sit out at room temperature for about 10 minutes so that it's easier to roll out. Then gently flour your work surface and the top of the dough. Roll out the dough to a circle that is about 15" in diameter. Then transfer the galette to a lined baking sheet.
- Sprinkle the bottom of the galette with grated Comte. Then top it with the caramelized onions and leeks. Then add the slices of Brie on top.
- Brush egg wash on the outer edges of the dough and fold the edges over the filling. Then brush the top of the edges with more egg wash and sprinkle grated Comte cheese all over the galette.
- Bake the galette in the oven for about 45-50 minutes until the dough is cooked through.
- Then top the galette with the caramelized figs and garnish with fresh sprigs of rosemary. Let the galette cool for about 15 minutes and then serve immediately while warm. Enjoy!
