Fig and Brie Galette is savory freeform tart with fresh figs and creamy, melted cheese. This rustic tart makes a perfect entertaining appetizer. Look at all of those juicy figs! Now, we’re gettin’ figgy with it…
A fig galette (or tart), doesn’t always have to be sweet. This galette is made savory with creamy brie and where the figs are slightly sweet, they are perfect pairing. I served it with a side salad which made for the perfect lunch.
The crust is made with whole wheat flour to make it nutty and rich. The dough is then rolled out into a 12-inch/31 cm circle and brie slices were arranged in the center, leaving 2 1/2 inch border.
The sliced figs are then arranged on top of the brie and the sides of the dough are folded over to meet the edge of the brie and figs. Egg wash is then brushed onto the edges so they brown and into the oven it goes.
Fig and Brie Galette is savory freeform tart with fresh figs and creamy brie.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour20 minutes
1 1/2 cups (194 grams) whole wheat flour
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, cubed and cold
1/4 cup (60 ml) cold water
6 ounces (175 grams) brie, sliced
1 pound (453 grams) fresh figs, quartered
1 egg, beaten
Add the flour, salt and butter to a food processor. Pulse until it looks like crumbs. With the food processor running slowly pour in the cold water just until the dough comes together in a ball, you may not use all the water. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375°F190°C.
Cover a large baking sheet with parchment paper.
After 30 minutes turn the dough out onto a floured work surface and roll out to 12-inches/31cm round
Transfer the dough to the baking sheet by rolling the dough over the rolling pin.
Arrange the brie slices on the dough leaving a 2 1/2 inch/6 cm border. Arrange the fig slices on top of the brie.
Fold in the edges of the dough and pinch. Brush the dough eges with egg the beaten egg.
Bake for 50 minutes until browned and the figs start bubble and cheese melts.
14 Comments on “Fig and Brie Galette”
Hi – could I use white flour instead? Thank you
Yes, white flour will work just fine. Let me know if you have any more questions and enjoy 🙂
Can dried figs be used?
I haven’t made it using dried figs, but I don’t see why they wouldn’t work. Let me know if you have any more questions and enjoy.
Do leftovers have to be refrigerated?
No, you can keep them loosely covered for up to 2 days.
I made this over the weekend and it came out absolutely fantastic! I couldn’t find fresh figs so I used dried but sliced them in half. i also added 6 – 8 pieces of prosciutto to it and it was AMAZING! Thank you for this recipe. A family favorite for sure!
Thank you Lisa, you have made my day and I love that you made it your own with the prosciutto 🙂
I love figs! This galette looks so good to me. Thanks for sharing at Foodie Friends Friday!
If I had to pick my favorite cheese and fruit flavor combination, it would be brie and fig. And if I had to pick my favorite dessert to make for people… well it’s a tie between a galette and a trifle because most people don’t know either, nor how easy they are to make. Needless to say, I’m loving this recipe!!
This is just beautiful! I love the flavor combo!
Thank you so much Annie.
Hi Janette, I just received fresh figs from a “farm” delivery” service I’m involved with. This galette is the perfect delivery system for my figs! Thanks so much. Pinned and tumbled
Wow, fresh fig delivery. Thank you so much KC.