Valley Fig Growers

Vegan Galette with Caramelized Onions, California Figs, and Pistachios

Serves 16



1 1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 cup pistachios, shelled

10 tablespoons vegan butter, sliced

1 tablespoon ground flax seed

1 tablespoon cornstarch

1/2 cup cold water


2 tablespoons olive oil, divided

1 tablespoon vegan butter

2-3 small onions, sliced (3 cups)

1 tablespoon brown sugar

2-3 cloves garlic, minced

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs

8 ounce container vegan cream cheese


  1. In a food processor combine the flour, salt, and pistachios. Pulse a few times until the ingredients are combined and the pistachios are broken into pieces.
  2. Add the vegan butter and pulse until you have the consistency of a coarse meal.
  3. In a small bowl combine the ground flax seed, cornstarch, and water. Stir to combine. Add this to the flour mixture and pulse until a dough ball is formed.
  4. Place the dough ball on a lightly floured surface. Knead some additional flour into the dough ball, for about a minute. Separate into two evenly sized balls, wrap in plastic wrap, and place in the refrigerator.
  5. Next prepare the filling. Pour 1 tablespoon of olive oil and vegan butter in a skillet over medium heat. Once the vegan butter has melted, add the sliced onions and stir to coat them. Add the brown sugar and stir it throughout the onions. Cook over medium heat for about 20-30 minutes, stirring occasionally until the onions have caramelized. Use tongs to place the cooked onions in a bowl.
  6. In the same skillet, reduce heat to low and add 1 tablespoon of olive oil. Add the minced garlic, being careful not to burn the garlic. Remove the pan from the heat for a minute or two if you have to. Add the figs and sauté over low heat until the figs are tender, about 5 minutes.
  7. Use tongs to remove the tender figs into a separate bowl. Add the vegan cream cheese to your skillet and stir it until it softens and you can stir in the garlic bits and drippings from the onions and figs. This will make a very tasty cream cheese mixture!
  8. Heat your oven to 400 degrees F and line two baking sheets with parchment paper.
  9. Place one of the dough balls onto a lightly floured surface. Sprinkle flour over the top of the ball and roll out to a large circle, roughly 1/8" thick. Place this on one of your prepared baking sheets.
  10. In the center of the rolled out dough, spread half of the cream cheese mixture, followed by half of the caramelized onions, followed by half of the sautéed figs. Turn the edges of the dough in, toward the center, leaving the center open. You don't have to be exact with this. Having crumpled edges will give it a more rustic look. If you would like browner edges, spread some plant-based milk (not vanilla flavored) or melted vegan butter over the edges of the crust. Also, I sprinkled some additional chopped pistachios over the top of the entire galette, including the crust. Repeat steps #9 and #10 with the second dough ball and the remainder of the filling.
  11. Place both galettes on prepared baking sheet and bake for 20-30 minutes, until the edges of the crust have turned golden brown. Once done, remove from the oven and allow to cool slightly before serving. This is best served warm, but can be stored in the refrigerator and reheated for serving later.

Recipe and photo created for Valley Fig Growers by Namely Marly.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 225
  • % Calories from Fat 57%
  • Fat 15
  • Cholesterol 0
  • Protein 3
  • Carbohydrates 21
  • Fiber 3
  • Iron 1
  • Sodium 212
  • Calcium 35
  • Potassium132