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Savory Galette With Figs And Prosciutto

This galette is sweet and salty and wrapped in a rustic walnut crust.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Servings: 8
Calories: 707 kcal
Course: Main Course , Appetizer
Cuisine: Greek , International

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

Instructions

    Cup of Yum
  1. Pulse the walnuts in the food processor until they are coarsely ground.
  2. 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.
  3. Keep the motor running and gradually add ½ cup ice water and process until the dough comes together. Don't overdo it.
  4. 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.
  5. 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.
  6. 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.
  7. Slice the figs.
  8. 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.
  9. 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.
  10. 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

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

% 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.