Fig and Goat Cheese Galette
- 2 cups Flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1- 1/2 stick Butter, Cold, Cut Into Cubes
- 13 cups Cold Water
- 1/2 cups Ricotta Cheese
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 6 whole Figs, Sliced,
- 1 Tablespoon Raw Honey
- 2 Tablespoons Red Onions, Minced
- 1/2 cups Arugula
- 2 ounces, weight Goat Cheese
- 1 ounce, Chopped, weight Prosciutto
- 1 Tablespoon Butter, Melted
DirectionsFor the crust: In a food processor, combine 1 1/3 cup flour, salt, sugar and butter, process until well combined.
Add the remaining flour and process again until combined.
Transfer to a bowl and add the water with a wooden spoon (dont add the water while the dough is in the food processor or your dough will be brittle and cracker-like).
If the dough isnt moist enough, you can add more water, a teaspoon at a time until the consistency is right.
Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for 2 hours.
Preheat your oven to 375F.
Once the dough is chilled, roll it into a rustic circle.
The great thing about a galette is that an odd shape looks charming, dont worry about making it too perfect.
Transfer to a baking sheet or a pizza stone (covered with parchment paper).
Spread the ricotta in the middle, leaving about 2-3 inches on all sides bare.
Top with salt and pepper.
In a bowl, combine the figs, honey and onions, toss to coat.
Add the figs to the top of the ricotta, then add the arugula, goat cheese and prosciutto.
Fold the edges of the crust in towards the middle, using the bare border to cover a portion of the filling while leaving a large opening in the center of the galette.
Brush the crust with melted butter and bake at 375F for 40-45 minutes or until golden brown.
I added additional arugula and goat cheese to the top before serving, but this is completely optional.