Feast

California Harvet Gallette On Board Surrounded By Figs

RECIPE

California Harvest Galette

A savory galette combining creamy Brie with fresh figs, finished with peppery arugula and a honey drizzle.
Servings: 1

A celebration of fall, this savory galette brings together peak-season produce, a buttery crust, and a few of our favorite seasonal ingredients. Created in collaboration with French-trained chef and baker Christopher Daniel, this recipe takes inspiration from the galettes of French country cooking. 

And remember: a galette is meant to be rustic and doesn’t have to look perfect. The beauty is in the golden, flaky crust and the seasonal ingredients peeking through.  

 

Ingredients

Galette:

  • 1 prepared savory galette crust (or Bi-Rite Pie Dough) 
  • 6-10 fresh figs, sliced 
  • 6-8 ounces creamy Brie cheese, sliced 
  • 1 teaspoon fresh thyme leaves 
  • ¼ teaspoon sweet paprika 
  • 1 egg, beaten, for egg wash 

Crème Fraîche Base:

  • 1/3 cup crème fraîche 
  • 1 teaspoon Dijon mustard 
  • Pinch of salt 

To Finish:

  • 1 handful of fresh arugula 
  • 1/2 tablespoon olive oil 
  • 1 drizzle of honey 
  • ½ teaspoon flaky sea salt 

DIRECTIONS

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the pie crust into a thin round and transfer it to the prepared baking sheet. 

To create the base, mix the crème fraîche, Dijon mustard, and a pinch of salt in a small bowl, 

Spread the crème fraîche mixture over the center of the crust, leaving a 1-2 inch border. 

Arrange the Brie over the crème fraîche, followed by the sliced figs. Sprinkle with thyme and sweet paprika. 

Fold the uncovered border of dough up and over the filling, pleating as you go. Brush the crust with the beaten egg. 

Bake for 30–35 minutes, until the crust is a deep golden brown, and the cheese is bubbling. 

Let cool for 5–10 minutes. Toss the arugula with olive oil and flaky sea salt, then pile it over the galette. 

Drizzle with honey, slice, and serve warm. 

Note: This galette is best served warm, within an hour of baking. Add the arugula and olive oil shortly before serving to keep the arugula crisp. 

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