Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes. In French Canada the term galette is usually applied to pastries best described as large cookies.
Elmarie Berry makes the most delicious galette using seasonal ingredients, and currently figs are available in abundance. This recipe is so easy you can even get the kids to help, and it is the ideal dish to serve as a light lunch with a crispy side salad and a glass of Lanzerac’s newly released Chenin Blanc.
“I absolutely loved the combination of the sweetness of the fresh figs and the earthiness of the thyme and onion. It really compliments the subtle oak flavours in Lanzerac’s Chenin Blanc, ensuring a soft and creamy finish. It is a real treat as we enjoy the last of the balmy summer days”, says Elmarie.
Onion marmalade: (enough for 2 galettes)
2 red onions, finely sliced
¼ cup balsamic vinegar
¼ cup brown sugar
2 cups flour
¼ cup sugar
½ teaspoon of salt
250g cold butter, cubed
¼ cup cold water
Fresh figs, sliced
Buffalo mozzarella, sliced
1 egg, lightly beaten, for the egg wash
- First start with the onion marmalade so that it can cool before filling the galette. Fry the sliced onion until soft, then add the balsamic vinegar and sugar. Bring it to a boil for 15 minutes or until slightly thickened, then set aside to let it cool.
- For the pastry place the flour, sugar and butter in a food processor. Pulse until it looks like breadcrumbs, then add the icy water all at once while the processor is running. As soon as the dough starts to come together, remove it from the bowl onto a lightly floured surface. Press into a disk shape, then cover with plastic wrap and refrigerate for at least 30 minutes.
- Pre-heat the oven to 200°C. Roll out the pastry on a floured surface to a thickness of 5 mm. (You should be able to get two medium-sized galettes from the batch of dough). Transfer the dough carefully onto a large baking tray lined with baking paper.
- Divide the onion marmalade between the 2 galettes, top with the sliced figs and sliced mozzarella balls. Sprinkle with fresh thyme. Brush the edge of the pastry with the egg wash. Fold the edges over carefully, keeping the look of the edges rustic.
- Bake for 25 minutes, let it slightly cool, then enjoy it with a glass of Lanzerac Chenin Blanc.
Get more great food and wine pairing ideas here.