Chestnut Crackers with Savory Fig Relish

The Savory Fig Relish and Cheese Spread (Plenty for one batch of crackers, with some left over)

• 3 ounces goat cheese (or cream cheese, or a soft, mild sheep’s milk cheese)
• 2 ounces unsalted butter, at room temperature
• 2 tablespoons crème fraiche (or sour cream)
• Pinch of salt
• 6 ounces dried brown Turkish figs, stems removed, then halved
• 2 tablespoons coarsely chopped preserved lemon (peel only, and rinsed)
• 2 teaspoon coarsely chopped thyme leaves

The Chestnut Crackers

• 1 cup all-purpose flour
• ¾ cup chestnut flour
• ½ teaspoon salt
• 1 teaspoon sugar
• 1/8 teaspoon crushed fennel seeds
• ¼ teaspoon finely chopped fresh thyme leaves
• 4 ounces (1 stick) chilled unsalted butter, cut into 8 or 10 pieces
• 2 tablespoons olive oil
• 2 tablespoons crème fraiche
• Extra flour for cutting

1. TO MAKE THE SPREAD: Combine the first four ingredients until fully blended.
2. TO MAKE THE RELISH: Place the fig pieces, the preserved lemon and the thyme leaves in a food processor and pulse until the figs have been finely chopped and all of the ingredients combined. Stop once or twice, as necessary, to scrape down the sides, and up from the bottom, of the processor work bowl.
3. TO MAKE THE CRACKERS: Place all of the dry ingredients into the bowl of a food processor and pulse a few times to combine. Add the butter pieces and pulse until the mixture resembles coarse meal.
4. Turn the mixture into a large bowl and drizzle the oil and crème fraiche over it. Stir to combine, using the back of a broad-bowled spoon to mix the ingredients. It will appear dry and crumbly. Don’t despair.
5. Use your hands to scoop up and press the dough firmly together. Turn the pieces of dough onto a large piece of plastic wrap, bring the edges up and squeeze the dough into a ball inside the plastic wrap.
6. Flatten it into a disk, thoroughly wrap it and refrigerate for at least 30 minutes.
7. Preheat the oven to 375 degrees Fahrenheit.
8. Roll out the dough between two layers of plastic wrap, to about 3/8 inch thick, and cut into 1 ½ inch rounds. (I use a glass spice jar; between cuts, I dip the jar into a tablespoon or two of flour that I put on a small saucer.)
9. Place the rounds of dough 1 ½ inches apart on baking sheets lined with parchment. Bake for 15 – 18 minutes, until very lightly browned around the edges.
10. If not using two baking sheets, allow the sheet to cool after baking the first batch before using it for the second.
11. Cool on wire racks for at least 15 minutes.
12. When thoroughly cool, spread with the cheese and cream mixture, then top with the relish. Pop one in your mouth and . . . .
13. Enjoy!!