Ingredients:
Master Fig Galette Recipe
For the filling
- 18 fresh black figs, stemmed and quartered lengthwise (should yield about 2 cups)
- 1/2 small yellow onion, thinly sliced
- 1 tbsp. unsalted butter
- 1/2 cup crumbled goat cheese (gorgonzola can be a great substitute)
- 4 oz. thinly sliced prosciutto, cut in to 1" pieces
- 1 tsp. extra virgin olive oil
- 1/2 tsp. coarsely ground black pepper
- 1 tsp. dried rosemary
- 1 tsp. drief oregano
- 1/2 cup fresh arugla
- Prepare and set aside your figs. In a medium skillet, melt the butter over medium heat. Add the onions and cook for 5 minutes or until soft and transluscent, stirring occassionally. Remove from heat and set aside.
- Preheat the oven to 400 ̊ F. Roll out your galette dough from the Master Fig Galette Recipe and place on baking stone or baking sheet. If using baking stone, lightly dust with cornmeal first.
- Drizzle the center of the dough with the extra virgin olive oil. Spread evenly.
- Begin layering the filling ingredients. Sprinkle 1/4 of the goat cheese directly on the dough in very small crumbles. Add the figs, then the onions, then the prosciutto, and then the remainder of the goat cheese. Season evenly with the pepper, rosemary, and oregano. Spread the filling so that it extends across the dough, but leave a 1 1/2" border. Fold the border over the filling, so that there is overlap.
- Place the galette in the oven and bake for 30 minutes, until crust is lightly crispy and golden brown. Allow to cool for 5 minutes and top with the fresh arugula. Use a pizza cutter to slice in to individual servings. Serve warm.
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