Fig and Lavender Goat Cheese Galettes


About two weeks ago, this amazing combination of wonderfulness caught my eye on  Usually I don’t even like to delve into these pastry projects that tend to take several hours but I couldn’t resist. One Saturday morning I felt inspired and ambitious and went for it. 

I have to admit, I was actually thinking about making this the second I woke up at 5am. I kept thinking, “where am I going to get the dried lavender?!?” Until it dawned on me that my next door neighbor had some in their front yard. So what did I do? Sleep walked outside at 5:30 in the morning and picked lavender sprigs from my neighbors garden, in the dark. Then I could relax about having all of the ingredients. I went back to bed for a few hours, but I was just so excited to start making the dough and starting the process that I just gave up and went into the kitchen. 
All in all, I think it took me about 3-4 hours, off and on, to make these. It’s a nice thing to do on a lazy weekend morning. They turned out really quite good, very buttery, almost baked a little too long as the crust was somewhat burnt and flakey. But seriously people, figs, goat cheese, honey, and lavender? Best combination ever. Those are just a few of my favorite things. You don’t even really need the whole pastry part. Just make a little fig salad with those simple ingredients. Oh and I also didn’t have enough fresh figs on hand to make all four galettes, so I used dried figs for two, and a fresh peach for the last one. There are so many combinations you could come up with for these, get creative! 

Fig and Lavender Goat Cheese Galettes
Makes four 7″ galettes

2 cups unbleached all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
12 tablespoons unsalted butter, chilled, and cut into 1/2-inch pieces
7 tablespoons ice water
1 1/2 pounds fresh figs (or dried, or whatever other fruit you’d like to use)
8 ounces lavender goat cheese*, softened (I used Purple Haze from Cypress Grove)
1 tablespoon honey, plus more for drizzling
1/4 cup ground almonds
1/8 teaspoon dried lavender buds
1 tablespoon melted butter
1 teaspoon sugar
To make dough:
Combine flour, sugar, and salt in a large bowl. Cut 4 tablespoons butter into the flour mixture with a pastry blender, just until the biggest pieces of butter are the size of large peas.

Dribble 7 tablespoons ice water into the flour mixture in several stages, gently tossing and mixing with your hands between additions, until the dough just holds together. Do not pinch or squeeze the dough together or you will overwork it, making it tough. Keeping tossing the mixture until it starts to pull together. If it looks like there are more dry patches than ropy parts, add another tablespoon of water and toss until it comes together. Divide the dough into four pieces, firmly press each piece into a ball and flatten into a 3-inch disk, and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before rolling out.
To roll out the dough, take one disk from the refrigerator at a time. Let it soften slightly so that it is malleable but still cold. Unwrap the dough and press the edges of the disk so that there are no cracks. On a lightly floured surface, roll out the disk into a circle about 1/8-inch thick. Transfer the dough to a parchment-lined baking sheet and refrigerate at least 1/2 hour before using.

To make galettes:
Preheat oven to 400F.
Trim stems from figs and quarter them lengthwise; set aside.
In a small bowl, combine goat cheese and one tablespoon honey.
Remove rolled-out dough from the refrigerator. Spread a fourth of the goat cheese mixture over each dough round, leaving a 1-inch border around the edge. Evenly sprinkle ground almonds over goat cheese. Arrange figs on top in overlapping circles. Lightly drizzle with the honey and sprinkle with lavender buds.
With cool hands, fold the dough border up over the figs and form pleats. (Don’t worry about making it perfect; galettes are meant to be free-form.) Brush dough with melted butter and lightly sprinkle with sugar.
Bake until crust is golden and filling is bubbling, about 40 minutes. Transfer galettes to a wire rack to cool. Serve warm or at room temperature.

*To make lavender goat cheese
Mix up to 1 teaspoon dried lavender buds into 8 ounces softened goat cheese. The potency of lavender buds can vary, so add 1/4 teaspoon at a time and taste; it should be fragrant, but not overpowering.

2 responses »

  1. Simply stunning. I don't particularly like goat cheese, but I bet that these would work with brie or another soft cheese.. possibly gorgonzola? honey & figs alone could hold up to any tart 🙂

  2. You have a gorgeous blog! I just came by after a google search for a vegan cake I am making for a friend. I have forwarded her your link but I am bookmarking also!! Great photos!

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