When it comes to a galette the success thereof is often determined by the pastry! But then again, if you do not have the time to make the pastry it can be equally successful if you replace the homemade pastry with a store bought short crust pastry. I include the recipe for a classic flaky pastry and would highly recommend that you try it when the time is right…..
Classic Flaky Pastry
65g bread flour
150g cake flour
105g butter, cubed
35g shortening, cubed (you may replace this with butter)
70ml ice cold water
Add the bread flour, cake flour and salt to the bowl of a food processor and pulse to mix.
Add the cubed butter and shortening and pulse until the mixture forms tiny clumps, the size of lentils.
Keep the engine running and slowly drizzle in half of the water. Now keep adding very small amounts of water until the pastry JUST comes together.
Wrap the pastry in plastic and refrigerate for 1 hour.
For the galette:
1 batch Classic Flaky Pastry or short crust pastry
250g cream cheese
1 batch Caramelised Onions (search the recipe on this blog)
12 fresh figs
12 bocconcini balls or other soft cheese
1 egg yolk
Preheat your oven to 190℃ and line a large baking sheet with baking paper.
Roll the pastry to a 30cm circle and mark a 5cm border on the outside edges.
Place the pastry on the prepared baking sheet.
Spread the cream cheese evenly on the pastry, keeping the border clear.
Spoon the caramelised onion on the cream cheese and spread it evenly.
Cut 2 slits down the centre of each fig (or half/quarter each) and arrange onto the caramelised onion.
Now arrange the bocconcini on and between the figs, drizzle the galette with olive oil and balsamic vinegar and scatter over the thyme.
Fold the clear border of the pastry up/over the figs.
Whisk the egg yolk and 15ml water together and evenly brush a thin layer onto the pastry.
Bake the galette in the oven for 40 minutes.
Remove from the oven and drizzle with more balsamic vinegar before setting aside to cool down slightly.
Serve the fig galette at room temperature.