Savory Galette With Figs And Prosciutto
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Additional Time
30 mins
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Servings
8
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Calories
707 kcal
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Course
Main Course, Appetizer
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Cuisine
Greek, International
Savory Galette With Figs And Prosciutto
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This galette is sweet and salty and wrapped in a rustic walnut crust.
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Ingredients
For the walnut crust
- 2 sticks salted butter cold, cut into small pieces
- ½ cup walnuts
- 1 tsp sugar
- 2½ cups heritage pastry flour or all-purpose flour
- ½ cup ice water
For the filling
- 2 tbsp honey divided
- 13 oz sour mizithra cheese or soft goat cheese
- 12 fresh figs or more, depending on the size. I like brown or missionc figs.
For serving
- ⅓ lb prosciutto
- ⅓ cup walnuts
- ½ cup fresh basil leaves coarsely chopped
- 1 tbsp honey for drizzling
For the egg wash
- 1 egg beaten with a tablespoon of water
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Instructions
- Pulse the walnuts in the food processor until they are coarsely ground.
- Add the flour and 1 tsp sugar to the food processor. Add the cold butter and pulse to combine, until the mixture resembles a coarse meal with some small clumps.
- Keep the motor running and gradually add ½ cup ice water and process until the dough comes together. Don't overdo it.
- Transfer the dough to your work surface, form it into a ball, then flatten it into a disk. Wrap it in cling wrap and chill for at least 30 minutes.
- Heat oven to 400 degrees. Place the dough on a large piece of parchment paper. Add another piece of parchment on top and roll out the dough to a 14″ round.
- Take a dinner plate and place it upside down in the middle of the rolled-out dough. It will leave a trace. That is your guide for the filling. Add one tablespoon of honey all over that area.
- Slice the figs.
- Sprinkle the mizithra cheese on the dough, then lay the figs in a fan shape all over that circle. You can overlap them as you go. Add a tablespoon of honey all over figs.
- Gently fold the edges of dough over filling, tucking, and overlapping slightly as needed.Brush galette crust with the egg wash. Bake for 25 minutes.
- When the galette is out of the oven drizzle it with honey and add pieces of proscuitto and scatter some basil leaves all over the top and serve.
Notes
- The dough can be wrapped in plastic, then in foil, and frozen for up to 1 month.
- Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.
- The dough can be wrapped in plastic, then in foil, and frozen for up to 1 month.
- I get my soft mizithra from a Greek market in Astoria NY. If you can't find soft sour mizithra at your local Greek grocer, substitute with goat cheese. Or you can mix 2 parts feta cheese mixed with one part ricotta.
Nutrition Information
Show Details
Calories
707kcal
(35%)
Carbohydrates
53g
(18%)
Protein
18g
(36%)
Fat
49g
(75%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
8g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
499mg
(21%)
Potassium
334mg
(10%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
1377IU
(28%)
Vitamin C
2mg
(2%)
Calcium
120mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 53g | 18% |
| Protein | 18g | 36% |
| Fat | 49g | 75% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 499mg | 21% |
| Potassium | 334mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 1377IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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