Fig, thyme & goat's cheese galette

Name: Fig galette recipe
Yield: Serves 4-6
Ingredients: 25g hazelnuts; 225g white spelt flour or plain flour, plus extra for dusting; 125g very cold butter or vegan butter, cubed; 300g soft goat's cheese or vegan soft cheese; 1 teaspoon honey; Small bunch of thyme or oregano, leaves picked; 3 tablespoons capers; Small bunch of parsley, leaves and stalks roughly chopped; Juice and zest of½ unwaxed lemon; Extra virgin olive oil; 8 figs, sliced; 1 organic egg, beaten, or a splash of plant milk; 50g hazelnuts, toasted and chopped; Some lemon-dressed salad leaves

A pretty tart for al fresco lunches from Anna Jones' cookbook 'One: Pot, Pan, Planet'

By Anna Jones

29 August 2024

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I think my favourite smell is fig leaf. There are a few heavy-leaved trees in parks and gardens near where I live and when I pass, I stop to scrunch then sniff the leaves. Local bakers pick them for custards and ice creams. I make this galette with hazelnut pastry and a caper and herb goat's cheese filling.

This is a pretty tart. I make it with a couple of substantial salads for a summer lunch for 6; with a green salad it would serve a hungry 4. Roasting the figs will bring out their jam my nature so you can get away with using them lightly under- or over-ripe here.

This recipe is extracted from 'One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet' by Anna Jones (Fourth Estate)

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