Fig Galette With Gorgonzola Custard |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
There is a wonderful late summer earthiness about a flaky, buttery pastry crust enclosing a stash of ripe figs drizzled with a creamy custard of blue cheese. My boyfriend's mom gave me a basket of fresh figs from her tree in thanks for babysitting their little Bichon Frise and I knew right away this was the recipe to do them justice! Read more ! This galette is huge so make sure you have some heads around to devour it :-) Ingredients:
for the pastry |
2 cups unbleached all purpose flour |
1 cup chilled butter, cut into cubes |
1 large egg yolk |
1 tablespoon sugar |
1/4 teaspoon salt |
1/4 cup sparkling water, well chilled |
for the filling |
1/2 cup heavy cream |
pinch of kosher salt |
3 tablespoons honey |
1/2 cup crumbled gorgonzola or other blue cheese (i used an amish gorgonzola this time) |
1 large egg yolk |
2-3 pounds fresh black mission figs (you can also use kadota or brown turkey figs) trimmed and cut in half |
1 large egg white |
sugar for sprinkling |
Directions:
1. Pastry:
2. Combine all the ingredients except water in a food processor and pulse just until mixture looks like coarse meal. Add the cold water in small amounts and pulse just until dough starts to hold together. Do not overwork the dough or you will have a tough crust.
3. Pat the dough into a ball and flatten into a disk with smooth edges. Wrap in plastic and refrigerate at least 1 hour or up to 2 days before rolling it out.
4. Position a rack in the upper half of the oven and preheat to 425 degrees. Have ready a large nonstick rimmed baking sheet or a round lined baking pan (like a large pizza pan) with parchment paper. I used a disposable aluminum round from Smart & Final (like I said, this baby is pretty big!)
5. To make the filling, in a small saucepan combine the cream, honey and salt. Over medium heat cook, stirring constantly, until reduced to a thick cream (takes about 8 minutes). In a small bowl, stir the egg yolk with a fork until blended. Add a tablespoon or so of the hot cream and mix again. Then add egg-cream mixture to the remaining cream and mix well. Take off the heat and add cheese and mix. The mixture should be lumpy so don't worry.
6. On lightly floured board, roll out the dough into a round about 15 inches in diameter and 1/4 inch think. Gently fold dough in half, then that in half again (this makes it easier to transfer dough to baking sheet without tearing it). Transfer dough to baking sheet and unfold.
7. Mound the figs evenly over pastry round, leaving a 3 inch border around the edge. Fold the uncovered edge over, partially covering the fig filling. The edges of the dough will overlap in some places, creating small pleats that lend to a pleasing rustic appearance so no need for perfection here!
8. Pour the blue cheese mixture over the visible figs at the center of the galette. It will be slightly runny but it will thicken as it bakes. Brush the pastry border with the egg white and sprinkle with sugar.
9. Bake the galette until the crust is browned and the figs are bubbling, 40-45 minutes depending on your oven. Transfer to wire rack and cool for a few minutes. Slide unto flat serving plate and serve warm or room temp. Serve with some nice dessert wine.
|
|