by Burnt Offerings
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my 34 recipes »
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Burnt Offerings's Notes:
Expand1 cup All purpose flour Ask a question about this ingredient
1 pinch salt - generous Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1 tablespoon fresh rosemary - finely chopped Ask a question about this ingredient
1 tablespoon fresh thyme - finely chopped Ask a question about this ingredient
2 tablespoons cream cheese - cubed Ask a question about this ingredient
6 tablespoons chilled butter - cubed Ask a question about this ingredient
4 tablespoons ice water - added one at a time Ask a question about this ingredient
1 egg white for wash Ask a question about this ingredient
Mix together flour, salt, sugar and herbs in large bowl.
Ask a question about this stepCut butter and cream cheese into dry ingredients with your fingers or pastry cutter until mixture resembles coarse meal with lentil sized pieces.
Ask a question about this stepAdd the ice water until dough just holds together. If there are streaks of cream cheese in the dough – don’t worry – you’re doing it right.
Ask a question about this stepGather dough into flat disk, wrap in plastic wrap and refrigerate for an hour or two.
Ask a question about this step*You can also do this in a food processor, but I like to play with my food.
Ask a question about this step1/2 cup caramelized onion and roasted garlic compote (http://www.food52.com/recipes/10235_caramelized_onion_and_roasted_garlic_compote) Ask a question about this ingredient
4 ounces = 10 - 12 dried black mission figs. Stemmed, and cut into quarters Ask a question about this ingredient
1 cup Port wine Ask a question about this ingredient
4 ounces = 1 pkg Prosciutto slices Ask a question about this ingredient
handfuls Each of grated Gruyere, crumbled Goat cheese and crumbled Gorgonzola Ask a question about this ingredient
Preheat oven to 375 degrees
Ask a question about this stepWhile the dough is resting, pour the Port wine over the fig pieces to plump them.
Ask a question about this stepUsing a rolling pin, roll out the dough on to a lightly floured surface into a 10"-11"" circle. Transfer to a pizza stone or a baking pan lined with parchment paper.
Ask a question about this stepSpread the onion and garlic compote on the dough, leaving a 1” border.
Ask a question about this stepDrain the figs (save the port! – makes a great salad dressing or boiled down for syrup over ice cream) and sprinkle them evenly on the galette.
Ask a question about this stepTear the prosciutto into strips and cover the galette with them.
Ask a question about this stepMix the 3 cheeses together and sprinkle them evenly over the galette.
Ask a question about this stepCarefully fold one inch of the dough up over the filling, pleating the dough every 2 inches or so, so the tart is contained, but has a casual, country look.
Ask a question about this stepBrush the galette border with the egg wash, and bake for 40-45 minutes until the tart is brown and cheese is bubbly.
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Kari is the manager of Whisk, a kitchenware store in Brooklyn.
