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Author Notes: This recipe grew out of my obsession with caramelized onions, roasted garlic and all the flavor pairings that can go with them. Sweet and savory, the figs are soaked in port, paired with prosciutto and all dressed up with Gruyere, goat cheese and Gorgonzola in an herbed galette. The key to the galette dough is cream cheese - makes it flaky, smooth and slightly sweet. This combo is equally good on pizza or herbed focaccia.
Herb Galette Dough
- 1 cup All purpose flour
- 1 pinch salt - generous
- 1 tablespoon sugar
- 1 tablespoon fresh rosemary - finely chopped
- 1 tablespoon fresh thyme - finely chopped
- 2 tablespoons cream cheese - cubed
- 6 tablespoons chilled butter - cubed
- 4 tablespoons ice water - added one at a time
- 1 egg white for wash
- Mix together flour, salt, sugar and herbs in large bowl.
- Cut butter and cream cheese into dry ingredients with your fingers or pastry cutter until mixture resembles coarse meal with lentil sized pieces.
- Add the ice water until dough just holds together. If there are streaks of cream cheese in the dough – don’t worry – you’re doing it right.
- Gather dough into flat disk, wrap in plastic wrap and refrigerate for an hour or two.
- *You can also do this in a food processor, but I like to play with my food.
- 1/2 cup caramelized onion and roasted garlic compote (http://www.food52.com/recipes/10235_caramelized_onion_and_roasted_garlic_compote)
- 4 ounces = 10 - 12 dried black mission figs. Stemmed, and cut into quarters
- 1 cup Port wine
- 4 ounces = 1 pkg Prosciutto slices
- handfuls Each of grated Gruyere, crumbled Goat cheese and crumbled Gorgonzola
- Preheat oven to 375 degrees
- While the dough is resting, pour the Port wine over the fig pieces to plump them.
- Using a rolling pin, roll out the dough on to a lightly floured surface into a 10"-11"" circle. Transfer to a pizza stone or a baking pan lined with parchment paper.
- Spread the onion and garlic compote on the dough, leaving a 1” border.
- Drain the figs (save the port! – makes a great salad dressing or boiled down for syrup over ice cream) and sprinkle them evenly on the galette.
- Tear the prosciutto into strips and cover the galette with them.
- Mix the 3 cheeses together and sprinkle them evenly over the galette.
- Carefully fold one inch of the dough up over the filling, pleating the dough every 2 inches or so, so the tart is contained, but has a casual, country look.
- Brush the galette border with the egg wash, and bake for 40-45 minutes until the tart is brown and cheese is bubbly.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Spick and Span
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