Fig and Goats Cheese Galette

So autumn is well under way. The leaves are creating a lovely burnt orange carpet in my garden and the smell is just divine. It has got to be one of my favourite smells of autumn, along with cooked apples, and cinnamon porridge, and mulled wine. And fir trees. Oh, and the smell of bonfire night. Oh oh oh oh …and I’m getting carried away. There’s no denying that sometimes the turn into autumn can be slightly depressing. The dark creeping in on us, earlier and earlier each day. But so far autumn hasn’t been too shabby!

Despite the weather and the shorter days, autumn is often my favourite season. And not because it’s my birthday (on saturday by the way!!) or due to the Christmas count down (too early?), but because it boasts some of my favourite seasonal foods. Gamey meats, bulging pumpkins and squash, apples and berries, wild mushrooms, rooty veggies like beetroot and parsnips. Oh,Β and let’s not forget about the fabulous fig. An absolute favourite. Sliced up as a topper for porridge or yoghurt, preserved into a chutney or jam, wrapped in parma ham and baked whole- who cares, either way it tastes ruddy fantabulous!! But my favourite combination has got to be fig and goats cheese; the saltiness and sweetness marry together in the most delightful ofΒ ways. It’s a match made in heaven! And what better way to enjoy it than in a crisp pastry casing.

Serves 2

Getting figgy with it...

Getting figgy with it…

INGREDIENTS:

  • Pastry:
    • 1 and 1/4 cups of plain flour
    • 3/4 of rye or wholemeal flour
    • 1/2 tsp of salt
    • 1/4 tsp of baking powder
    • 1/4 tsp of nutmeg
    • 1/2 cup of olive oil
    • 1/3 cup of cool water, and 2/3 tbsp extra
  • Filling:
    • 1 large onion, diced
    • 1 oz of butter
    • 1 tbsp of brown sugar
    • 4/5 fresh figs
    • 1 roll of goats cheese
    • 2 tsp of runny honey
    • salt and pepper

 

The makings of the gallette

The makings of the gallette

METHOD:

  • Preheat the oven at 180/170 Fan.
  • First begin by preparing the pastry. Place the flours, salt, baking powder, and nutmeg into a bowl and combine.
  • Then gradually pour in the oil and combine until a crumb texture is created.
  • Next begin by pouring in the cool water a little at a time, mixing each time until the mixture forms into a dough and all pastry can be gathered together. Wrap the pastry in cling film and place in the fridge to rest until needed.
  • Now attend to the onions, what will be the base to the filling. Add the butter into a pan and melt on a medium heat. Then add the chopped onions and stir. Let the onions cook slowly for 5 to 1o minutes, until soft, golden and sweet. At this point add the tablespoon of brown sugar. Let the onions cook for another 5-10 minutes until sticky and delicious. Take them off the heat.
  • Gallette

    Gallette

    Put a piece of parchment paper on your work surface and dust with a little flour. Get the pastry and roll out onto the paper into a thin circle. Scatter the onions on the surface of the pastry, leaving an edge clear so that it can be folded over to make a crust.

  • Arrange slices of fig on top of the onions and then add slices of goats cheese to create a layering of the two. Once all slices are arrange drizzle over the honey and season with salt and pepper.
  • Lastly gather the edges of the pastry and fold over the ingredients to create a crust.
  • Gather the parchment paper up and transfer onto a baking tray. Place in the preheated oven and cook for 20-30 minutes, or until golden, crisp and oozing.
  • Serve hot in fat slices with salad, or on its own for lunch. ENJOY!!
In all its glory

In all its glory

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