Inspired by Mediterranean cuisine, the pairing of tangy goat cheese, sweet figs, and salty prosciutto has become quite popular in the States. You’ll find tons of recipes on the internet using the trendy trio, so without reinventing the wheel completely, I came up with something a little different using my own Fig Preserves.
My Goat Cheese, Fig, and Prosciutto Galette is so good it’ll make ya wanna slap your granny. At least that’s how my husband describes it. He’s southern (hence the lingo) and grew up eating his grandmothers fig preserves on warm biscuits, so I trust his judgment. But I have to say; the puff pastry along with velvety goat cheese and crispy prosciutto takes this recipe over the top. It works perfectly served as a hors d’oeuvre or dessert. Bon Appetit!
Goat Cheese, Fig, and Prosciutto Galette Ingredients
1 puff pastry thawed 30 minutes
Flour for dusting
1 oz. (about 2 tablespoons) goat cheese, room temperature (this will be added after the galette is cooked)
8 oz. jar fig jam (about ¾ cup) usually found in the specialty food section of your grocery store or try my Fig Preserves recipe. If you make my recipe, make sure to blend the preserves in a food process till smooth or jam-like consistency.
2 slices prosciutto, chopped
1 teaspoon extra virgin olive oil
1 tablespoon water
Goat Cheese, Fig, and Prosciutto Galette Instructions
Preheat oven to 400 degrees. In a small bowl, whisk together the egg and water and set aside. In a heated skillet, add olive oil and sauté prosciutto till crisp. Set aside. On parchment paper, roll pastry out until it measures about 10” square (you may need flour to keep the rolling pin from sticking). Spread the fig jam onto the center of the pastry into a 7” circle. If you live in a warm climate, you may need to pop the galette into the freezer at this point for 10 minutes to firm up. Cold pastry is key to a flakey crust.
Fold and pinch the edges of the pastry in towards the center so the fig filling is exposed with a generous crust around the edges. With a pastry brush, brush the edges of the crust with the egg mixture. This will give it a golden sheen. Transfer the parchment with the galette onto a baking sheet and bake till golden brown and bubbly, about 20-25 minutes.
Crumble the goat cheese on top of the hot fig filling and garnish with crispy prosciutto. Allow the galette to rest at least 10 minutes before cutting and serving. I like to serve this at room temperature. Makes 8 small pie slices.