Fig, Caramelized Onion, and Goat Cheets Gallette

prep time:: 1 hr 30 minutes
total time:: 3 hr

About 10 appetizer servings

A sweet-savory appetizer with caramelized onions, figs, and goat cheese inside a braided pastry. Recipe makes one large 14“ x 5” braid, or could be halved to make a 9" round gallette.

ingredients

For Caramelized Onions:
2 white or yellow onions, sliced
2 Tbsp butter or olive oil
2 Tbsp balsamic vinegar
salt and pepper to taste.
For Figs:
2 cups dried figs, chopped
3 Tbsp balsamic vinegar
3 Tbsp Marsala wine (or sherry)
1/8 tsp pepper
For Cheese Filling:
6 oz soft goat cheese
4 oz cream cheese
1 tsp lemon zest
1 Tbsp fresh thyme, chopped
1/8 to 1/4 tsp black pepper
For Assembly:
Double recipe Sour Cream Pastry Dough
1 Tbsp fennel seeds, toasted and ground
2 Tbsp fresh thyme, chopped
Fresh Ground Pepper
1/2 cup coarsely chopped, toasted walnuts
Egg-wash of 1 egg beaten with 1 Tbsp milk
1 Tbsp fresh thyme
1/8 tsp pepper

directions

1
Prepare a double recipe of Sour Cream Pastry Dough and chill in refrigerator at least 1 hour while preparing fillings (can be made up to 2 days ahead).
2
Prepare Caramelized Onions:
3
Caramelize onions in butter or oil, salt and pepper over low heat for about 45 minutes until golden brown. Add balsamic vinegar near the end and continue to cook over medium-low heat until evaporated. Adjust salt and pepper if needed. Set aside and cool completely.
4
Prepare Figs:
5
While onions are caramelizing, combine balsamic vinegar, Marsala wine, and pepper. Simmer until thickened into a syrup and reduced by about half. Add figs to syrup, toss to coat, and allow to soak while onions finish caramelizing.
6
For Cheese Filling:
7
In stand mixer cream together the goat cheese and cream cheese. Mix in the lemon zest, thyme and pepper. Beat in egg. Chill mixture until firmed up.
8
To Assemble:
9
On lightly floured surface roll out dough into large rectangle (about 16x12 inches or so plus extra for trimming). Transfer to baking sheet lined with parchment paper. Brush pastry lightly with some of the egg-wash and sprinkle it with 1/3 of the fennel seed, thyme, and pepper. Spread cheese filling in a 3 to 4 inch wide strip length-wise down the middle of the pastry, leaving 2 inch border on the ends. Sprinkle top of cheese with another third of the fennel, thyme, and pepper. Spread caramelized onions on top of the cheese. Drain the fig mixture and spread the figs over the onions and cheese. Sprinkle with remaining thyme, fennel, and pepper, and top with the chopped walnuts. Fold the short edges up over the filling and crimp together to seal ends. Cut diagonal slices to form strips about 1 1/2 inches wide down the length of the sides, leaving 2 inches uncut space around the filling. Fold first one side and then the other over the filling. Interweave the strips to form a braided top. Brush entire surface of pastry with egg-wash, and chill 30 minutes in refrigerator while oven preheats.
10
Preheat oven to 400 degrees. Bake chilled pastry for 30 minutes. Cool on wire rack and serve at room temperature.