Prep Time: 20 minutes + 1 hour chilling time
Cooking Time: +- 45 minutes
Serves: 6
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Fig, Caramelised Onion and Blue Cheese Galette Since sweet and plump figs are in season now, I thought I’d share this droolworthy galette recipe with you. I had my TV debut on Sabc 3’s Afternoon express show December last year and this is the recipe I put together for them. Just like my debut, this delightful pastry is short and sweet 🙂
I have a little obsession with combining sweet and savoury elements. The creamy blue cheese is so delish with the sweet figs and onions – and the addition of a few fresh thyme leaves make this galette a showstopper. Perfect for a chilly evening with friends, red wine, cheese and charcuterie. Smaller galettes dressed with rocket make lovely little starters too. Enjoy!

Fig, Caramelised Onion & Blue Cheese Galette

Quick Pastry:
1 cup (250 ml) cake flour
1 tsp (5 ml) Selati castor sugar
½ tsp (2.5 ml) salt
2 sprigs of thyme leaves
2 Tbsp (30 ml) finely grated parmesan cheese(optional)
80 g salted butter, cut into blocks
1 large egg
1 Tbsp (15 ml) ice cold water
3 peeled onions, halved and thinly sliced
2 tsp (10 ml) olive oil
¼ c (60 ml) Selati brown sugar
1 Tbsp (15 ml) balsamic vinegar
½ tsp (2.5 ml) corn flour
6 ripe figs, quartered
+- 60 g creamy blue cheese or gorgonzola, broken up
a few more sprig of thyme
Freshly milled salt and pepper to taste
1 large egg beaten
2 Tbsp (30 ml) Selati brown sugar
To serve:
Extra quartered figs
Fresh thyme leaves

Place the flour, sugar, salt, thyme, parmesan and butter into a food processor. Blitz until the mixture resembles fine breadcrumbs. While motor is running add the beaten egg and water and blend for a few seconds until the mixture becomes a soft pliable dough. Carefully remove with floured hands, roll into a ball and flatten slightly then wrap in clingfilm and chill for 1 hour or more.
Meanwhile prepare the filling:
For caramelized onions, in a small heavy based saucepan, heat the olive oil and sauté the onions over moderate heat until fragrant and slightly translucent. Add the sugar and vinegar, stir until well combined and simmer uncovered for about 15 minutes or until reduced and sticky. Stir in the corn flour and season to taste. Allow to cool completely – pop into the fridge.
Preheat the oven to 180°C.
Roll the pastry out onto a lightly floured piece of baking paper. It should be no more than 5 mm thick. Transfer the pastry covered baking paper onto a baking tray.
Spread the cooled caramelized onions (or onion marmalade) in the center of the pastry leaving a 5-8 cm border around the filling.
Arrange ¾‘s of the figs together with the blue cheese on top of the onions.
Fold the pastry border toward the filling as neatly or as rustic as you like. Brush exposed pastry with egg and sprinkle with brown sugar. Top with a few sprigs of thyme.
Bake for 30 minutes or until golden and bubbling.
Allow to cool for 15 minutes before slicing. Top with remaining figs, some thyme leaves.
Make mini ones for mouthwatering starters dressed with wild rocket or serve a large one as an after dinner cheese course.

Time saving tip: Instead of making your own caramelized onions, use onion marmalade (you can find it at your nearest Woolies or other retailers).

Fig and blue cheese galetteFig and Blue cheese galette

[ these pics were taken with my Galaxy s5]

2 Responses

  1. Nadia@maisontravers

    Oohhh, now that looks delicious. Here in the Dordogne, fig season has passed but I have a huge tree and am always looking for new ideas. Next season, this will be one of them.

    • Carey Erasmus

      Thanks Nadia, enjoy when in season again! P.s. Thanks for your lovely email last week. So thrilled that you came across my blog. I love everything about France and I have to say I’m so very envious that you stay in such a picturesque area. Lucky you! xx


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