Einkorn Galette with Goat Cheese and Figs

Giulia peeling fresh figs into a bowl

lifting the parchment paper to fold over the edges of the einkorn galette

drizzling honey onto baked einkorn galette
Galette recipes have been a favorite in our company’s history—you can’t go wrong wrapping sweet and tart flavors into a flaky einkorn crust. What makes this version unique is... the combination of salty goat cheese and thyme with fresh October figs. Plus, galettes are rustic by nature, which means they are so simple to create a truly beautiful dessert. Add a drizzle of honey to your finished pie, and you’ll have a real crowd-pleaser!

Fig and Goat Cheese Einkorn Galette

Ingredients

For the galette dough:

For the filling:

  • 2 cups (100 g) of goat cheese
  • 1 tablespoon jovial Extra Virgin Olive Oil
  • 1 ½ tablespoon honey, plus more to garnish
  • 1 egg, separated (save white for later)
  • 1 teaspoon fresh thyme leaves, plus more to garnish
  • Pinch of salt
  • 9 figs (300 g)
  • 2 tablespoons chopped walnuts

Instructions

Make the dough:

  1. Combine flours, salt, and 2 tablespoons of sugar in a medium bowl. Add the cold butter, cut into small cubes, and combine with the dry mixture using a pastry blender, until fine and sandy.
  2. Add the water and mix to combine, then knead the dough until it holds together and shape into a disc. Wrap it in plastic wrap and refrigerate for 30 minutes.

Make the filling and finish the galette:

  1. In a medium bowl combine the goat cheese, olive oil, 1 ½ tablespoons honey, egg yolk, and 1 teaspoon fresh thyme leaves. Using a hand mixer, whip the ingredients together for a few minutes, or until smooth and creamy. Place in the refrigerator.
  2. Preheat the oven to 375°F.
  3. Peel the figs using a knife, then cut them into halves and set them aside.
  4. Dust a piece of parchment paper with flour. Remove the dough from the fridge and place on the parchment paper. Press on the dough with your hands to flatten and dust the top of the dough and your rolling pin lightly with flour. Roll out the dough to a 13-inch round, lifting and turning while rolling. Transfer the dough and parchment paper to a baking sheet.
  5. Spread the goat cheese filling on the dough, leaving a 2-inch border. Uniformly place the halved figs on the filling, then sprinkle walnuts over the figs.
  6. Using the parchment paper to support it as you work, fold up and pleat the sides of the dough to form a 1 ½ to 2-inch border around the sides of the galette. Brush the reserved egg white on the crust and sprinkle with 1 teaspoon of sugar.
  7. Bake the galette for 52 to 54 minutes or until the crust has browned. Let cool in the pan for 10 minutes, then garnish with extra fresh thyme and drizzled honey. Serve warm or store in an airtight container for 1 day at room temperature or up to 3 days in the refrigerator.