Fig Galette – Recipe from Cooks Academy Cookbook

Win a copy of Vanessa Greenwood’s new book Cooks Academy Cookbook which has just been published! To enter. send your contact details to emiller@gillmacmillan.ie with your answer to the following question: How long does Vanessa recommend you bake your puff pastry when making Fig Galette?

Fig Galette, Serves 4

• 200g all-butter puff pastry, defrosted
• 6 fresh figs
• 60g caster sugar
• 2tsp balsamic vingar
• 100g Camembert cheese, cut into eight slices
• Fresh chives or basil leaves, to garnish

Preheat the oven to 200C/400F/gas mark 6.

1. If not already pre-rolled, roll out the pastry to 2mm thick and cut out 4 discs using a 10cm wide pastry cutter. Prick well with a fork and place on a baking sheet of parchment paper. Cover with a second sheet of parchment paper and weigh down with a second baking tray. Bake for 12 minutes, until crisp and golden.
2. To make the fig jam, chop 3 of the figs into small pieces and place in a saucepan with the sugar and balsamic vinegar. Stir over a low heat until the sugar dissolves, then stop stirring and allow to simmer for 10 minutes. The jam will thicken slightly once it is removed from the heat and as it cools.
3. To assemble the galette, slice each of the remaining figs into 4-6 wedges. Smear a spoonful of jam over each galette and lay 2 slices of camembert in the centre, followed by some fig wedges. To serve, warm in the oven until the cheese just starts to melt. Garnish with fresh herbs.