Whole wheat fig, goat cheese, and honey mini galettes

Rustic, yet sophisticated and refined, are the WHOLE WHEAT MINI GALETTES WITH FIGS, GOAT CHEESE AND HONEY.

This is the first recipe by Azzurra Sprinklesdress made with our olive oil and products sold in our mill. She used our excellent Nostrano extra virgin olive oil, a sweet and fruity oil that smells of Puglia and Gargano, to prepare a light and crispy, entirely whole wheat shortcrust pastry. She then filled the pastry with a thin layer of fig jam, goat cheese, and finished with fresh fig slices. After baking, a drizzle of extra virgin olive oil and a little rosemary honey, a precious and very delicate honey, perfect for this preparation.

Recipe

INGREDIENTS: for 4 galettes

FOR THE SHORTCRUST PASTRY

• 200 g whole wheat flour
• 50 g extra virgin olive oil
• 75 g cold water
• salt

FOR THE FILLING

• Fig extra jam to taste
• 160 g goat cheese
• 8 figs
• mixed seeds
• rosemary honey to taste

PREPARATION:

1. Prepare the dough by mixing the flour with the olive oil, water, and a pinch of salt. You will get a soft but not sticky dough.
2. Divide the dough into 4 balls and roll out each portion thinly.
3. Spread a thin layer of fig jam on the dough, leaving the edges free, add the goat cheese, and finish with sliced figs.
4. Fold the edges inwards, enclosing the filling, brush them with a beaten egg white, and decorate with seeds.
5. Bake at 180 degrees Celsius (fan-assisted) for about 20 minutes or until perfectly golden (including the base).
6. Remove the galettes from the oven, let them cool slightly, drizzle with extra virgin olive oil and rosemary honey. Serve immediately.

Some tips:

• The mini galettes are best enjoyed fresh out of the oven and warm. If you want to prepare them in advance, I recommend reheating them and adding the dressing at the last minute.