Bacon Fig Galette
Ingredients
For the filling
- 1 pound Indiana Kitchen bacon
- 9 1/4 oz figs sliced into discs
- 6 tbsp goat cheese
- 1/2 cup granulated sugar
Servings:
Instructions
For the pastry
- Combine flour, sugar, cornmeal, and salt in a large bowl. Cut butter and add until mixture resembles fine crumbs. Add ice water, one tablespoon at a time until pastry is moist enough to hold together. Form dough into a disc and wrap tightly in plastic. Refrigerate at least 1 hour.
- When ready to bake, preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper. Roll out dough, shaping it into a circle and place on the cookie sheet,
For the filling
- In a pan, fry the bacon until crispy. Chop into slices about two inches long.
- Sprinkle top of the dough with the sugar.
- On the rolled out pastry, spread 3 tablespoons of the goat cheese, leaving about an inch and a half from the edge.
- Arrange the bacon on top of the goat cheese.
- In a circular formation, start placing the fig discs on top, overlapping if needed.
- Fold the edges over the filling, leaving the center open.
- In the center, sprinkle the remaining goat cheese.
- Bake at 375 degrees F for 45-50 minutes.
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