Fig, Onion, & Labneh Galette

fig galette slicesWhen it comes to baking, I’m a bit of a control freak. I weigh my ingredients, temper my ingredients, mise en place as best as possible, etc. But when it comes to cooking, it’s a different story. Recipes are rough guidelines. “Seasoned to taste” is how I like to roll (i.e. the name of this blog, “cook til delicious”), with many meals being inspired by the contents of the fridge.

This galette is baked, but was definitely created by my “cooking” self. Originally I had planned to make a fig frangipane galette, but decided last minute to go more savory because, ahem, I didn’t have anything planned for dinner. To be honest, I didn’t precisely measure anything when I made this. (I wasn’t planning on blogging it until an Instagram photo of it sort of exploded, and multiple people asked for the recipe, haha.) This whole thing was definitely fridge-inspired. I had half a pie crust left over from this galette, plus a carton of figs hanging out. My labneh obsession is still going strong so labneh was the easy choice here; but I’m sure ricotta or even bleu cheese would be excellent as well — or even a bit of yogurt and sour cream mixed together. So consider the following “recipe inspiration” — honestly, with fresh figs and pie crust you can’t go too wrong.

Fig, Onion, & Labneh Galette

Makes one medium galette | Serves 4-6

Ingredients:

  • A batch of your favorite single crust pie dough (I used this one)
  • 1/3 cup labneh
  • 1 medium yellow onion, thinly sliced
  • 1 scallion, sliced
  • A dozen medium fresh figs, some halved and some quartered
  • Leaves from 1-2 sprigs of fresh thyme
  • Olive oil / butter, for the onions
  • Balsamic vinegar, salt, and pepper
  • 1 egg beaten with 1 Tbsp water or milk, for egg wash
  • Balsamic syrup* for drizzling, optional

Method:

  1. Line a baking sheet with parchment paper. Roll out your pie crust to about 1/4″ thick in whatever shape you want. Trim the edges if you prefer, or leave them a bit ragged for a more rustic look. Cover with plastic wrap and refrigerate while you prepare the filling.
  2. Caramelize your onions. Over medium heat, warm some olive oil / butter in a medium non-stick pan. Add the onions, a pinch of salt and sugar, and turn heat to low. Cook onions, stirring occasionally, until caramelized (20-30 minutes). Add some balsamic vinegar towards the end of cooking, if desired. Set aside.
  3. Mix labneh with the white parts of the scallion (reserving the green for garnish) and season to taste with salt and pepper. Remove chilled pie crust from the refrigerator. Spread the labneh over the crust, leaving a 1.5-2″ border on all edges. Scatter the caramelized onions evenly over the labneh. Arrange the figs, cut side up, over the onions (I put the halved ones around the edges and the quartered ones in the middle). Scatter the thyme leaves over the figs. Fold the edges of the pastry over the filling, and crimp to seal. Return to the fridge to chill until pastry is firm, at least 20 minutes.
  4. Preheat oven to 400F with a rack in the middle. Prepare egg wash. When ready to bake, brush edges of pastry with the egg wash. Bake for 35-45 minutes, or until pastry is golden brown. Cool slightly. Garnish with reserved scallion, some flaky sea salt, freshly ground pepper, and a drizzle of balsamic syrup. Enjoy warm or at room temperature.

*For the balsamic syrup, I put about 1/2 a cup of balsamic vinegar plus a couple spoonfuls of sugar in a small saucepan and boiled it down until it reduced by half, stirring occasionally.

baked fig galette

Late summer galette

galette-bakedAnd just like that, it’s mid-August.

This summer — this whole year, really — has been a bit of a blur. Is it new parenthood? I don’t know. I do know that all of a sudden I’m looking up ideas for first birthday cakes and wondering how we made it here so fast.

But let’s not get too far ahead of ourselves. I still have about a month before that first birthday, so it’s time to take advantage of this late summer fruit. Pies are usually my go-to for using up ripe and unphotogenic fruit, but I thought I’d go for quick(er) and rustic and opt for a galette this time around. After making this I wondered why I don’t galette more often. They’re easy and unfussy, and also the perfect size for our Sunday night family dinners. While I’m certainly not giving up pies, I do think galettes have earned their spot in the dessert rotation.

galette-unbakedMy favorite pie crust recipe these days is half all-purpose flour, one quarter spelt, and one quarter rye. The whole grains really pair well with fruit and lend a depth of flavor. I’ve also started adding a couple of turns to my pie dough right after mixing (like making puff pastry) — it makes the final rolling out a lot easier and adds some nice flaky layers. The crust recipe below will make enough for one double crusted pie, or two medium-sized galettes. It keeps in the fridge for a few days, or in the freezer for a few months (well-wrapped).

This recipe is very forgiving. Use more or less sugar depending on the sweetness of the fruit, or change the fruit altogether. I think a nectarine + blackberry combo would be amazing, as would peaches + plums.

Late Summer Galette

Serves 6-8 | Adapted from Apartment 2B Baking Co.

Galette Crust Ingredients (Makes enough for two galettes):

  • 1 1/3 c / 170g all purpose flour
  • 1 1/3 c / 170g rye or spelt flour, or mix of the two
  • 1 tsp salt
  • 1 cup plus 2 tablespoons / 255g very cold unsalted butter, cubed
  • 1 tbs apple cider vinegar
  • 1/2 c ice water

Method:

  1. In a large bowl, whisk together the flours and salt. Add the butter and quickly rub it into the flour with your fingers until some pieces are the size of peas, some lima beans. Flatten the pieces of butter by squeezing them between your fingers. If the butter gets too soft / melty at any point, stick the mixture into the fridge for a few minutes before proceeding.
  2. Add the cider vinegar to the ice water and gradually add to the butter-flour mixture, a couple tablespoons at a time. Mix until the water is evenly distributed and the dough holds together when you squeeze it. You may not need all the water; you may need a tablespoon or two more.
  3. Dump the entire mass onto a work surface and divide into 8 equal parts. Using the heel of your hand, drag each part across the work surface. Essentially you are creating sheets of butter in your dough. Once you have flattened all eight parts, stack them together and pat into a rough square. (If your dough feels sticky at this point, transfer to the fridge and chill about 10 minutes before proceeding.) Lightly flour your surface and roll into a rectangle about 8″ x 11″. The dough may be a bit crumbly, but that’s fine. Gently fold the dough into thirds, like a letter. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 1-3 more times. Divide in half, then wrap each half in plastic and chill for at least 2 hours, preferably overnight, before using. (You can also freeze the dough at this point and defrost in the fridge the night before you want to use it.)

Galette Filling Ingredients:

  • 3 Tbsp granulated sugar
  • Zest of 1/2 a lemon
  • Pinch of saffron (optional)
  • 1 c peaches, pitted and sliced (about 2 medium, or half a pound)
  • 1/2 c raspberries
  • 1/2 c strawberries, diced
  • Pinch of salt
  • 1 Tbsp cornstarch
  • 1/4 c peach or berry jam
  • 1 egg, beaten
  • Turbinado sugar, for sprinkling

Assemble the galette:

  1. On a lightly floured surface, roll out one half of your dough into a rough 12-13 inch circle about 1/4 inch thick. Transfer to a parchment lined baking sheet and refrigerate while you prepare your filling.
  2. Zest half a lemon into a medium bowl. Add the granulated sugar and saffron, if using, and rub the lemon and saffron into the sugar with your fingers until you can smell the lemon. Add the salt and cornstarch and mix to combine. Add the fruit to the bowl and toss gently to combine.
  3. Remove crust from the fridge. Spread the jam in the center, leaving about a 2-inch border around the edges. Top with the fruit, leaving any excess juice behind. Fold the edges of the pastry over the filling, pressing gently to seal. Chill until pastry is firm, at least twenty minutes. Meanwhile, preheat oven to 400C.
  4. When ready to bake, brush crust gently with the beaten egg and sprinkle a generous handful of turbinado sugar over the top. Bake until pastry is golden brown, about 30-40 minutes, rotating pan once for even baking. Allow to cool before serving.

galette-slice