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.)