Bright Moment Co

1. In a food processor or large bowl, pulse or mix the flour, sweetener, and salt. 
2. Add the butter to the flour mixture. Pulse or use your fingers to break up the butter into the flour. You want small chunks of butter throughout the flour. 
3. In a separate bowl, beat the egg until smooth. Add the egg to a 1/3 measuring cup and fill the remaining space with heavy cream. 
4. Add 1/4 cup of the egg mixture and lemon juice to the flour mixture. Stir until it just starts to form a dough. 
5. Transfer the shaggy dough to a clean surface and knead until smooth and pliable, about 1-2 minutes. Flatten the dough into a 1” thick disk. Cover with plastic wrap and chill 1-2 hours, or up to 2 days. 
6. In the meantime, mix the room temperature goat cheese and brown sweetener until well-combined. Set aside. 
7. Preheat oven to 400F. Line a rimmed baking pan with parchment paper. 
8. On a lightly floured surface, roll out the dough to a 12” round circle (it can be rustic and doesn’t need to be a perfect circle). Transfer the dough to the prepared pan. 
9. Add the goat cheese mixture to the center of the galette, leaving a 1 1/2” border. 
10. Add the sliced figs on top of the goat cheese. 
11. Gently fold the pastry over the fruit, pleasing to hold it in. 
12. Brush with the remaining egg-cream mixture and sprinkle with more sweetener. 
13. (Optional) If the galette dough is warm, chill for 20 minutes prior to baking to ensure flakiness. 
14. Bake for 35-40 minutes, or until the crust is golden brown. Cook for 10 minutes prior to slicing. Enjoy!