Sweet Fig Galette with Peaches and Blackberries

Ingredients:
Master Fig Galette Recipe

For the filling

• 18 fresh black figs, stemmed and quartered lengthwise (should yield about 2 cups)
• 1 cup fresh blackberries, rinsed and drained
• 1 large yellow peach, chopped in to 1/2" chunks
• 1/2 tsp. almond extract
• 1/4 tsp. ground ginger
• 2 tbsp. firmly packed brown sugar
• 1/2 tsp. grated lemon zest
• Butter flavored cooking spray
• 2 tbsp. granulated sugar, for dusting

Directions

1. Prepare all of your fruit and place in a medium sized mixing bowl.  Add in the rest of the filling ingredients.  Stir gently with a spoon or spatula until all the ingredients are well mixed, taking care not to break apart the blackberries.  Set aside and allow the sugar to dissolve for 10 minutes.

• Meanwhile, 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.
• Spoon the filling ingredients on the to center of the rolled out dough, and spread the filling so that it extends across the dough, but leaves a 1 1/2" border. Fold the border over the filling, so that there is overlap.  Lightly spritz the cooking spray along the folded border. Sprinkle 1 tbsp. of the granulated sugar along the sprayed surface, and the other 1 tbsp. along the top of the fruit filling.

• 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 before cutting in to slices with a pizza cutter. Serve warm.

Savory Fig Galette with Caramelized Onions, Goat Cheese, and Prosciutto

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

1. 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.