Galettes are so lovely. They are messy and beautiful. I love their rustic look. If your dough cracks when folding it inward, it’s ok. It actually looks prettier that way. And they really couldn’t be easier to make. I love experimenting with different flavor crusts and fillings. Savory, sweet or both. Now that Autumn is approaching us, you can imagine my excitement when I find figs at the supermarket! So of course a fig galette was fitting and necessary. A fig galette with a rosemary hazelnut crust, to be exact.
This recipe is kind of like a prelude to fall. As I was creating and brainstorming recipes for autumn in my head while grocery shopping, I came across some figs at Whole Foods that just looked so perfect. Dried figs are also a favorite, their texture and flavor are equally delicious.
My favorite nut is definitely hazelnuts. So what better pairing of flavors than a rosemary and hazelnut butter crust, to go with sweet fresh figs? A heavenly bite.
The crust is simple. I replaced some of the flower with finely ground hazelnuts that I pulse in a food processor. I add a tbsp of freshly chopped rosemary and pulse the dough until it all comes together all together. The aromatics and flavor is divine.
How to make a rosemary hazelnut crust
- In a food processor, add flour, hazelnuts, salt, sugar and rosemary.
- Add in ice cold cubes butter and pulse until the mixture is coarse.
- Slow drizzle in ice water and pulse just until it comes together.
- Transfer to a light flour surface to form a disc. Wrap in plastic and refrigerate until ready to use.
This galette is one of my favorites. I’m a huge fan of anything that is salty and sweet. I finish off the galette with crumbled goat cheese and some ground nuts. SO GOOD! A must try. The pops of rosemary and saltiness from the goat cheese really compliment the sweet roasted fresh figs.
Fig Galette With Rosemary & Hazelnut crust
- Food Processor
- Rolling Pin
- Sheet Pan
- Parchment Paper
- 1 cup flour
- ½ cup finely ground hazelnuts
- 1 tbsp fresh rosemary chopped
- 2 tsp koser salt
- 1 tbsp sugar
- 8 tbsp cold unsalted butter diced into cubes
- ¼ cup ice cold water
- 10-12 fresh figs sliced
- 1 tbsp sugar
- 1 egg for egg wash
- In a food processor, add your flour, hazelnuts, rosemary, salt and sugar. Pulse to combine. Then add in your cold butter cubes and pulse until the texture is coarse. Slowly add your ice cold water and continue to pulse just until blended. Do not over-pulse.
- Preheat your oven to 400°
- Dumb the dough on a lightly floured surface and form a disk. The dough will be a little crumbly, but soft enough to gather together. Wrap the dough in plastic wrap and refrigerate until ready to use. Ideally 15-20 minutes.
- Take your dough out the fridge and transfer to a lightly floured surface. With your rolling pin, roll out the pie dough into a 12 inch circle. It’s ok if its not perfect. Transfer the crust onto a sheet pan big enough lined with parchment paper.
- Next, add your fig slices and scatter them around, leaving out 1 inch of dough uncovered.
- Now, fold the edge of your pie dough inward towards the figs. Brush the edges with egg was and sprinkle with 1 tbsp of sugar all over the galette. Bake in the oven for 45 minutes, or until the curst is golden brown. Top with fresh rosemary and goat cheese for and extra salty-sweet bite (optional.)
- You can use any type of nut in place of hazelnuts. Walnuts or pistachios work well too.
- You can use a traditional pie crust as a substitute.
- If you don’t have a food processor, you can use your hands.
- If it’s too warm in your house you can pop the pie dough in the freezer while working, just for a minute or 2.