Fig and Goat Cheese Galette

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Here’s a quick and easy show stopper starter course. The secret? Puff pastry!


Serve with some lightly dressed arugula for a simple, yet impressive first course.


Fig and Goat Cheese Galette

  • 1 lb pre-rolled puff pastry, cut into eight 5-inch circles
  • 120 g goat cheese, room temperature
  • 3 Tbsp cream
  • 2 sprigs fresh thyme, leaves removed
  • 8-10 Tbsp fig spread or jam, slightly warmed
  • 16 slices prosciutto
  • Warm honey for drizzling

Preheat your oven to 375°F.

Place the pastry circles onto a parchment lined baking tray. Mix the goat cheese with the cream and half the thyme leaves. Spread onto the base of the pastry circles. Spoon the fig jam over the goat cheese. Gently pull the edges of the puff pastry into the center forming a rim. Bake the galettes for 20-25 minutes or until browned and bottoms are crisp.

While warm, layer on the prosciutto, drizzle with honey and sprinkle with the rest of the thyme and some salt and pepper.

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