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Fig Galette With Gorgonzola Custard Recipe

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Fig Galette With Gorgonzola Custard
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Ingredients
16
Count
Nutrition
655
Calories
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Ingredients:

Directions:

  1. Pastry:
  2. Combine all the ingredients except water in a food processor and pulse just until mixture looks like coarse meal. Add the cold water in small amounts and pulse just until dough starts to hold together. Do not overwork the dough or you will have a tough crust.
  3. Pat the dough into a ball and flatten into a disk with smooth edges. Wrap in plastic and refrigerate at least 1 hour or up to 2 days before rolling it out.
  4. Position a rack in the upper half of the oven and preheat to 425 degrees. Have ready a large nonstick rimmed baking sheet or a round lined baking pan (like a large pizza pan) with parchment paper. I used a disposable aluminum round from Smart & Final (like I said, this baby is pretty big!)
  5. To make the filling, in a small saucepan combine the cream, honey and salt. Over medium heat cook, stirring constantly, until reduced to a thick cream (takes about 8 minutes). In a small bowl, stir the egg yolk with a fork until blended. Add a tablespoon or so of the hot cream and mix again. Then add egg-cream mixture to the remaining cream and mix well. Take off the heat and add cheese and mix. The mixture should be lumpy so don't worry.
  6. On lightly floured board, roll out the dough into a round about 15 inches in diameter and 1/4 inch think. Gently fold dough in half, then that in half again (this makes it easier to transfer dough to baking sheet without tearing it). Transfer dough to baking sheet and unfold.
  7. Mound the figs evenly over pastry round, leaving a 3 inch border around the edge. Fold the uncovered edge over, partially covering the fig filling. The edges of the dough will overlap in some places, creating small pleats that lend to a pleasing rustic appearance so no need for perfection here!
  8. Pour the blue cheese mixture over the visible figs at the center of the galette. It will be slightly runny but it will thicken as it bakes. Brush the pastry border with the egg white and sprinkle with sugar.
  9. Bake the galette until the crust is browned and the figs are bubbling, 40-45 minutes depending on your oven. Transfer to wire rack and cool for a few minutes. Slide unto flat serving plate and serve warm or room temp. Serve with some nice dessert wine.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 654.94 Kcal (2742 kJ)
Calories from fat 227.59 Kcal
% Daily Value*
Total Fat 25.29g 39%
Cholesterol 103.1mg 34%
Sodium 260.52mg 11%
Potassium 89.47mg 2%
Total Carbs 102.61g 34%
Sugars 72.99g 292%
Dietary Fiber 10.95g 44%
Protein 10.4g 21%
Vitamin C 0.1mg 0%
Vitamin A 0.3mg 12%
Iron 3.7mg 21%
Calcium 281.6mg 28%
Amount Per 100 g
Calories 318.87 Kcal (1335 kJ)
Calories from fat 110.81 Kcal
% Daily Value*
Total Fat 12.31g 39%
Cholesterol 50.19mg 34%
Sodium 126.84mg 11%
Potassium 43.56mg 2%
Total Carbs 49.96g 34%
Sugars 35.54g 292%
Dietary Fiber 5.33g 44%
Protein 5.06g 21%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 12%
Iron 1.8mg 21%
Calcium 137.1mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sugar

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