Goat Cheese, Silan and Olive Galette Recipe

Directions

To make the dough: Set aside 2 Tb. flour for rolling dough after it is chilled. Place 1 1/2 cups flour, butter and salt in food processor and pulse 4­6x to mix ingredients. Slowly add ice water to flour mixture and pulse until dough holds together. Gradually add additional water (1­3 Tbsp), one Tb. at a time, if dough is too crumbly. Dough will not be fully mixed so expect to see pebble size bits of butter. (This is a good thing). Remove from processor and wrap in plastic wrap, flattening ball into a disc with your hands. Refrigerate 24 hours before using. To make the galette: While the dough is chilling, crumble goat cheese and season with rosemary, salt and pepper. Slice figs in half through the long side so that lots of seeds show. Soak fig halves in hot water for 30 mins. Remove from water and place on paper towel lined plate. Pat dry. Drain olives in a colander (do not rinse), pat dry and slice in half. Butter cookie sheet and dust with a bit of flour. Prepare cold work surface (slab of marble or granite countertop) by sprinkling lightly with flour. Dust rolling pin lightly with flour. Remove dough from refrigerator, unwrap and roll it out until it is round ('ish) and 1/4 inch thin. Gently lift rolled dough and place on prepared cookie sheet. Leaving a 2 inch border between filling and edge of dough, arrange figs in concentric circles on dough. Sprinkle with goat cheese and olives. Drizzle with silan or honey. Bring border of dough towards center of galette, folding it as you move along the circle (or oval), crimping as you go along. Rustic is fine and prettier than perfect so don't stress over crimping perfectly. The center of the galette will be open. Brush border with egg mixture and sprinkle with parmesan. Bake at 400 degrees Fahrenheit until golden. Serve immediately. Love Jewish food? Sign up for our weekly Nosher recipe newsletter!