Fig galette with cream cheese and fresh rosemary
Cream Cheese Pastry:
8 1/2 Tbs / 120 g unsalted butter, fridge-cold, cut into 3/4-inch cubes
1 1/3 cups plus 2 Tbs / 185 g all-purpose flour, plus extra for dusting
1/4 tsp salt
1/8 tsp baking powder
3 oz / 85 g cream cheese
2-3 Tbs heavy cream
2 tsp cider vinegar
Base:
4 oz / 113 g cream cheese
1 Tbs maple syrup
1 egg yolk
Filling:
10 figs ( 2 packages) sliced
juice from 1 lemon
1 tsp sugar
Glaze:
1 egg
2 tsp water
*fresh rosemary for garnish
1. To make the cream cheese pastry: cover the cubes of butter in plastic wrap and place in the freezer for about an hurt freeze solid. Place the flour, salt and baking powder in a resealable freezer bag and freeze for 30 minutes.
2. Tip the flour mixture into the bowl of a food processor and process for about 30seconds to combine. Add the cream cheese and process for another 20seconds, or until the mixtures the consistency of coarse breadcrumbs. Add the frozen butter cubes and pulse to form crumbs. They will be uneven in size-some the size of peas and some a bit larger-but that’s fine .
3. Add 2 Tbs of the heavy cream and the vinegar and pulse until the dough starts to hold together :add the remaining 1Tbs cream if the dough needs it. Tip onto a clean work surface and use your hands and knuckles to press the mixture until it holds together in one piece. Cover the pastry loosely in plastic wrap ( or put it in the bag you used to chill the flour )and press to flatten it into a disk.Place in the fridge for 45 minutes (or up to 2 days )
4. Preheat the oven to 400 F/200 C.
5. To make the base: in a small food processor or using a hand mixer blend together cream cheese, maple syrup and egg yolk.
6. To make the filling: place figs in a bowl and gently combine with lemon juice and sugar.
7. Remove the disk of pastry from the fridge 10 minutes before you want to roll it, so it has some malleability. Place it on a large sheet of parchment paper that has been lightly dusted with flour. Roll out evenly into a large circle, about 15 inches wide and 1/8 inch thick. Trim the edges to create circle, then transfer it, along with the parchment paper, onto a large baking sheet. Spread the cream cheese mixture, leaving about 1 inch rim. Arrange figs on top of the cream cheese base. Fold the border up and over the fruit, roughly pleating it as you go. If the pastry has become too soft during this process, place the galette in the fridge to chill for up to 1 hour before baking.
8. Beat the egg with the water in a bowl and brush all over the outside of the pastry.
9. Bake for about 40 minutes. Remove fro the oven and set on a wire racket cool before serving.
Enjoy!
Pastry recipe from one of my favorite cookbooks Sweet by Yotam Ottolenghi & Helen Got
