Perfectly crisp browned crust stuffed with fresh figs, feta, and rosemary for that sweet-savory combo in each bite. The simplest recipe, but with a fancy touch.

I’ve been all about galettes lately. They sound fancy but are so easy to make, can be made with literally anything on the inside, and have character – every galette crust is unique in its own way, but always perfectly crisp.

I recently made a sweet galette and a savory galette, so decided to do both with this fig galette! Because we all know the best of both worlds is NEVER a bad idea. This one features figs (obviously), feta, olive oil, and rosemary with a crust made mostly of whole wheat pastry flour. Let’s break it down now.

The Rundown

Crust

All you do here is mix some dough and refrigerate for at least an hour. I’ve discovered that what makes a galette crust perfectly crisp is some grated frozen butter. If you want to make this recipe vegan, you can probably use the same amount of vegan butter, but I haven’t tried it. I’d recommend looking up a vegan crust recipe!

This crust uses whole wheat pastry flour for the most part, which I love because it gives baked goods the texture they need while still providing some whole grains. To sub, mix equal amounts of whole wheat flour and all-purpose flour.

Fig Filling

Figs. Feta. Olive oil. Herbs. It doesn’t get much simpler than that, so trust me when I say this filling will take a few seconds. Some moisture is key to the first layer of a galette’s filling, so the olive oil and feta does it. Then simply top with figs and whichever herbs you’d like once it’s out of the oven!

To sub for the feta, I’m positive that goat cheese or tofu ricotta would taste great.