Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.
Transfer onto a lightly floured surface, form it into a 10 cm disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
Take it out of the fridge 10 minutes before you are ready to roll it out.
Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.
Caramelized Onions
Place the pan over medium heat and drizzle in olive oil.
Add onions and cook for few minutes, until soften.
Add sugar and let it caramelize (be careful not to burn).
Deglaze with red wine and balsamic vinegar and cook until liquid is reduced for about 30 minutes. The onions are done when they’re golden and very soft.
Assemble
Preheat the oven to 200 ºC. Spread half the goat cheese over the pastry in a circular pattern. Leaving a 1.2cm-2.5cm edge.
Next arrange the caramelized onions over the goat cheese. Sprinkle with a few thyme leaves. Arrange the figs on top of the goat cheese, then fold the edge of the dough up on the figs, pleating as you make your way around the galette.
Whisk together the egg and water. Lightly brush the dough with the egg wash and sprinkle the dough with parmesan. Transfer the galette with the parchment paper onto a heavy baking sheet.
Bake at 200 ºC for 30-35 minutes, or until the pastry is golden and the center is bubbling.
Preparing In The Kitchen
For the Pastry
Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.
Transfer onto a lightly floured surface, form it into a 10 cm disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
Take it out of the fridge 10 minutes before you are ready to roll it out.
Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.
Caramelized Onions
Place the pan over medium heat and drizzle in olive oil.
Add onions and cook for few minutes, until soften.
Add sugar and let it caramelize (be careful not to burn).
Deglaze with red wine and balsamic vinegar and cook until liquid is reduced for about 30 minutes. The onions are done when they’re golden and very soft.
Assemble
Preheat the oven to 200 ºC. Spread half the goat cheese over the pastry in a circular pattern. Leaving a 1.2cm-2.5cm edge.
Next arrange the caramelized onions over the goat cheese. Sprinkle with a few thyme leaves. Arrange the figs on top of the goat cheese, then fold the edge of the dough up on the figs, pleating as you make your way around the galette.
Whisk together the egg and water. Lightly brush the dough with the egg wash and sprinkle the dough with parmesan. Transfer the galette with the parchment paper onto a heavy baking sheet.
Bake at 200 ºC for 30-35 minutes, or until the pastry is golden and the center is bubbling.
