Fig, Prosciutto & Goat's Cheese Galette with Fig & Onion Jam - Cuisine Magazine

Recipes Annie Niemann & Lisa Sutherland / Photography Aaron McLean / Styling Fiona Smith & Aaron McLean

	FRESH FIG & ONION JAM makes 1½ cups / preparation 5 mins / cook 25 mins
	100g onion, finely sliced
	90g brown sugar
	100ml malt vinegar
	10g salt
	300g fresh figs, chopped
	FIG, PROSCIUTTO & GOAT’S CHEESE GALETTE
	250g flour
	1 teaspoon salt
	200g cold butter, cubed
	150ml ice-cold water
	1 cup fresh fig & onion jam (see recipe)
	80g chèvre/goat’s cheese, broken into small chunks
	50g prosciutto
	4-6 fresh figs, quartered
	25g rocket
	a drizzle of chilli honey or honey and dry chilli flakes

1.	FRESH FIG & ONION JAM
2.	Combine the onion, sugar, vinegar and salt in a saucepan over a medium-high heat for about 5 minutes, until the onion starts to break down and the liquid is boiling.
3.	Add the figs, reduce to a simmer and cook for about 20 minutes, stirring frequently until it is thick. Set aside to cool. Refrigerate until needed.
4.	This makes a little more than you need for making the galette, but it’s good served alongside or with cheese.
5.	FIG, PROSCIUTTO & GOAT’S CHEESE GALETTE
6.	Put the flour and salt in the bowl of a food processor. Add the butter, separating each piece.
7.	Pulse until just becoming large crumbs – you need to still see bits of butter.
8.	Tip onto a work surface, make a well in the centre and pour in about two-thirds of the cold water, mixing and bringing together carefully (do not knead) until you have a rough dough, adding extra water if needed.
9.	Wrap in plastic wrap and leave to rest for 20 minutes in the fridge.
10.	Turn out onto a lightly floured board and knead gently, forming it into a tidy rectangle.
11.	Roll the dough out, in one direction only, until about 6mm thick, keeping the edges as straight and even as possible.
12.	Fold the top third down to the centre, then the bottom third up and over that.
13.	Give the dough a quarter turn and roll out again to three times the length.
14.	Fold as before, wrap in plastic wrap and chill for at least 20 minutes before use.
15.	Once chilled, roll out the dough on a floured surface until about 5mm thick, then cut it into a 24cm-diameter circle.
16.	Spread the fig and onion jam onto the middle of the pastry, leaving a 2cm space around the outside. Top with half the goat’s cheese.
17.	Fold the edge of the dough over to form a nice crust, brushing the rim with a little milk and sprinkling with salt.
18.	For best results, chill the galette in the fridge until cold and firm, about 20 minutes.
19.	Heat the oven to 200°C. Bake the galette for about 20 minutes until the pastry is golden.
20.	Top with the remaining chèvre, prosciutto, figs, rocket and a drizzle of chilli honey or honey and chilli flakes.

Fig, Prosciutto & Goat’s Cheese Galette with Fig & Onion Jam

Annie Niemann & Lisa Sutherland

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