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.

Master Fig Galette Recipe

I have been waiting the past year for figs to come in to season. With so much built-up anticipation of their arrival, I knew that I once I bought the little fruits, I would want to use them in more than one way. I started brainstorming easy, versatile dishes when it dawned on me - why not a galette?

Galettes are indeed versatile. Originating from French cuisine, there is a lot of latitude in how they can be prepared, as they can be served either savory or sweet. If you haven't tried a galette before and are trying to understand the dish, envision a cross between a pizza and a pie. The best way I can think to describe it is as a rustic tart. Since galettes can be savory or sweet, the combinations of fillings are endless, and the crust can range from soft and pastry-like to much more crispy.

My plan in constructing the fig galettes was to utilize them in both a sweet and savory rendition. To save time and allow the dishes to be served together as a dinner and a dessert, I wanted to create a dough that would function equally well as a backdrop for both presentations. The result was a crispier, whole wheat crust which provided the perfect canvas for showcasing the mouthful of flavors in each galette.
Ingredients:

• 2 cups whole wheat flour
• 1/4 cup blue cornmeal, finely ground
• 1/2 tsp. sea salt
• 1 tsp. sugar
• 10 tbsp. cold unsalted butter, cut in to 1/2" cubes
• 3 tbsp. sour cream
• 4 tbsp. ice water
• Fig galette filling

Directions:

• Finely grind cornmeal in a spice grinder or food processer. In the large bowl of a stand mixer, combine the flour, cornmeal, salt, and sugar. Mix until well combined.

• Sprinkle the butter cubes over the flour mixture. Turn the mixer to medium-low speed and mix for 2-3 minutes, or until large crumbs begin to form. Turn the speed up to medium and beat for an additional 30 seconds, so that the crumbs flake apart and begin to resemble coarse sand.
• In a small bowl, combine the sour cream and ice water. Make sure you remove the ice cubes! With the mixer off, drizzle half of the sour cream and water over the flour mixture. Turn the mixer on to medium-low speed and beat for 15 seconds, until the crumbs become moist. Allow the mixer to continue mixing and gradually add in the rest of the sour cream and water. Mix until the dough forms a large mass and pulls cleanly away from the sides of the bowl.

 

• Divide the dough in to two even disks. Wrap each disk tightly in plastic wrap and refrigerate for one hour.

• Place a rack in the center of your oven. Pre-heat the oven to 400 ̊ F. If using a baking stone, sprinkle lightly with cornmeal and place in oven to warm while the oven pre-heats.

• Roll out the chilled dough disks to rounds that are 1/8" thick (approximately 14" diameter). Place the rolled dough on either the heated baking stone or a non-stick baking sheet. Place the fig galette filling in the center and spread evenly across the dough, leaving a 1 1/2" border. **See my Savory and Sweet posts for the filling recipes.** Fold the border over the filling, rotating around the galette so that the foldings overlap. Bake for 30 minutes, until crust becomes lightly brown on edges and the bottom appears crispy when gently lifted.
• Allow to cool for 5 minutes before cutting with a pizza wheel. Serve warm.