This Galette is eaten warm so the crispy cake filled with figs and cheese develops its full aromas 

Not too long ago we were invited to a lovely dinner and our friend Doris made a delicious meal for 10 of us. When she served the first course I looked at my husband with a grin on my face and thought: the perfect storm! Soon everyone looked at him and I couldn't help but burst out laughing asking him if he would share his plate with all of us. It was a carpaccio made of figs with the sweetest and ripest most delicious fresh figs drizzled with olive oil and balsamic vinegar and roasted pine nuts. A divine combination and a great start for the meal! But my sweetheart does not like figs and I can understand it I had to actually grow up into liking them. They are naturally sweet so healthy and if you care to know please read more here**. He was so unhappy thinking HOW ? can I avoid touching them? But Doris just laughed and said we could all share, and of course if she had known ...

So here is one recipe for the fig lovers. I thought of getting the two common desserts, sweet or cheese, as no one seems to know what should be eaten before the other:

First the cheese then the sweet dessert after the meal - that is the way I love it, having a sweet tooth - or dessert first then cheese, as cheese is supposed to be the ultimate finish after a meal. The opinions are many over this earth shaking issue.

 SO here it's an all in one recipe! The diplomat's choice:

You need:

For the tart: 
2 cups flour
125 grams butter
1 eggyolk
1 tbsp sugar
½ tsp salt 

4 ripe figs cut in wedges
1 cup caramelized red onions*
Explorateur cheese, soft creamy kind, can be substituted with Camembert 
1 well beaten egg for brushing the dough
fresh herbs like oregano I used small basil leaves
 

* Caramelized red onions: 

that is fun to make and smells wonderful: Cut 2 peeled red onions in thin slices I use a plane ( Hobel) and melt 2 tbsp butter in a pan, add 1 tbsp sugar, after the sugar melted and smells like caramel, roast the onions for 15 minutes in medium heat until soft but still firm enough to bite on it. 

The dough is easy to make, you just put all the ingredients into your kitchen machine, wrap it in cling foil and refrigerate while you make the onions. Heat the oven to 190°C / 375F. Set the dough on a lining paper and then roll it with a pin till a kind of circle is achieved, this is not a recipe for perfectionists. The shape is individual artistry! Transfer the dough with the lining paper to your baking sheet, then you can start to fill the galette the filled galette is difficult to move before baking:

First the onions, then the figs and the cheese and if you love the taste of the Explorateur then be generous! The center should be well filled and the edge at least 5 cm or 2 " left empty so you can fold the outside in, halfway over the filling, make sure you close cracks on the sides so the juices stay in and the galette moist. The center stays open, not by mistake but by purpose.

Bake for 25-30 minutes until golden brown 

 Serve warm and garnish with the herbs, the smell is awesome!

Serve warm and garnish with the herbs, the smell is awesome!

** Figs are high in natural sugars, minerals and soluble fibre. Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A, E and K that contribute to health and wellness.