Brie and Prosciutto Galette with Strawberry Fig Jam
Brie and Prosciutto Galette with Strawberry Fig Jam
25 Jan, 2023
Posted by: Julia Heffelfinger
Prolific food writer Melissa Clark once wrote, “A pie is homey. A tart is fancy. And a galette splits the difference, but is easier than either one.” For these exact reasons, this free-form pastry is a lazy bakers’ dream: they are easy to prepare, can go sweet or savory, and still have the wow-factor that you’re looking for when entertaining. This particular recipe straddles the line between sweet and savory with a toasty almond-and-rosemary crust, gooey brie, salty prosciutto, and our gourmet Strawberry Fig Jam. Serve this galette for a light lunch or dinner with a green salad on the side, or slice it into smaller wedges and offer it as an impressive bite with cocktails—it holds very well at room temperature
Brie and Prosciutto Galette with Strawberry Fig Jam
Julia Heffelfinger
Rated 5.0 stars by 1 users
Category
Desert
Servings
8
Prolific food writer Melissa Clark once wrote, “A pie is homey. A tart is fancy. And a galette splits the difference, but is easier than either one.” For these exact reasons, this free-form pastry is a lazy bakers’ dream: they are easy to prepare, can go sweet or savory, and still have the wow-factor that you’re looking for when entertaining. This particular recipe straddles the line between sweet and savory with a toasty almond-and-rosemary crust, gooey brie, salty prosciutto, and our gourmet Strawberry Fig Jam. Serve this galette for a light lunch or dinner with a green salad on the side, or slice it into smaller wedges and offer it as an impressive bite with cocktails—it holds very well at room temperature
In a food processor, pulse the flour, almonds, rosemary and kosher salt until the almonds are finely ground. Scatter the cubed butter over the dry ingredients and pulse until pea size pieces of butter form
In a small bowl, whisk the cold water with the egg yolk (reserve the whole egg for brushing). Add the yolk mixture 1 tablespoon at a time, pulsing between additions, until you can pinch the galette dough between your fingers. If needed, add more cold water 1tablespoon at a time.
Layer two large sheets of plastic wrap on a work surface and dump out the galette dough. Press the dough into a compact disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours
Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper. Remove the galette dough from the refrigerator and let it soften slightly. Lightly dust a work surface with flour and then roll out the dough into a rough 12-inch circle, about ⅛-inch thick. Transfer the crust to the prepared baking sheet
Arrange the sliced brie in the center of the galette, leaving a 2-inch border. Dollop thejam ontop of the brie. Fold the edges of the dough up over the filling, overlapping in softfolds. Brush the dough with the egg wash and sprinkle with flaky sea salt.
Bake the galette at 375°F for 30 to 40 minutes, or until the crust is golden brown and thefilling is bubbling. Transfer the baking sheet to a rack and let cool for at least 10 minutes
