Never arrive as a guest empty handed.
That has been and will always be my motto.
Thanks, Mom and Dad.
I was instilled with great values growing up 😃 and I insist on persisting in such a manner.

Additionally, after not having seen a dear friend for at least a month or two, the butterflies in my belly and excitement that began to build called for something special – after all, she’s quite special!

A galette – something a little bit sweet but mostly savory – filled with fig jam, chewy dried figs, creamy chèvre cheese, fresh rosemary, and crunchy Marcona almonds. YUM!!

Rosemary Fig Almond Galette

Rosemary Fig Almond Galette

Galette Crust:
8 Tbs. ice cold butter, cubed into 1″ pieces
2 1/4 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water

Pulse all ingredients together in a food processor until very crumbly.
Transfer to parchment paper and form into a nice dough ball.
Top with another sheet of parchment and roll out into an 11″ roundish disc.

Fig Chèvre Rosemary Filling:
1 Tbs. butter
1 cup dried figs, sliced
1 pinch sea salt
1/2 cup Fig Spread
10 oz. fresh chèvre cheese, sliced
1 Tbs. fresh rosemary + additional for garnish
1 pinch coarse sea salt and freshly ground pepper
1/4 cup Marcona almonds, sliced

Preheat the oven to 425 degrees.

In a small pot, melt the butter and sauté the figs until soft and the butter smells sweet (covered). Season with a touch of salt.
Slater the galette/pie crust with the fig spread/jam, leaving about a 1″ margin around the edges.
Top with the goat cheese and then the sautéed figs. Sprinkle with rosemary.
Fold in the edges of the crust (still on parchment paper). Sprinkle the edges of the dough with coarse salt and pepper.

Bake on the parchment and cookie sheet for about 40 minutes, until golden brown.

Remove from the oven. Top with the Marcona almonds and additional fresh rosemary.

Allow to sit and set for an hour or so before serving warmish – to room temperature.

Enjoy the flavors of winter!