Gluten-free buckwheat galette with figs and goat's cheese

Gluten-free buckwheat galette with figs and goat's cheese: a rustic oven recipe with walnuts, thyme and honey, a crisp edge and a creamy centre.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 30 min
• Total time: 50 min
• Calories: 550 kcal per serving
• Protein: 16 g
• Fat: 31 g
• Carbs: 48 g

Ingredients

• 120g buckwheat flour
• 2 tbsp olive oil
• 60ml water
• 150g soft goat's cheese
• 4 figs
• 30g walnuts
• 1 tbsp honey
• 1 pinch of salt
• 2 tsp thyme

Method

You’ll need: oven · chopping board · knife

1. Knead the buckwheat flour with the olive oil, water and salt into a smooth dough. Leave it to rest briefly so it's easier to roll out.
2. Wash the figs and cut them into thin wedges. Roughly crush the walnuts and have the thyme leaves ready.
3. Roll the dough out into a circle on baking paper. Spread the soft goat's cheese in the middle, leaving a wide border.
4. Top the cheese with the figs, walnuts and thyme. Fold the edge rustically over the filling.
5. Bake the galette in the preheated oven at 200 °C (180 °C fan) for 25–30 min, until the edge is browned and the centre is soft and fragrant.
6. Drizzle the hot galette with honey and serve warm.

Good to know

This galette is easy and still special. Rustic on the outside, juicy inside – exactly the kind of oven dish that quietly impresses.

Swaps

Soft goat's cheese → sheep's cheese (usually a little more protein and a stronger flavour); walnuts → pecans (milder, similarly nutty); honey → date syrup (unrefined sweetness); figs → pear wedges (a little milder, also with fibre).

Allergens

Contains dairy and walnuts. Generally suitable for children, but no honey in the first year of life. In pregnancy, only make it with pasteurised goat's cheese.