Fig galette

Fig galette

Total: 45 min. | Active: 15 min.
vegetarian
Nutritional value / person: 634 kcal
, Fat: 45 g
, Carbohydrate: 45 g
, Protein: 11 g
Quick to make, beautiful to look at and utterly delicious! This fig galette with burrata is my go-to when I want something simple yet special. Crispy puff pastry combined with creamy crème fraîche, sweet figs and aromatic herbs – topped with delicate burrata. Perfect as a starter, light supper or for guests.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tart

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
150 g crème fraîche
2 tbsp dried thyme
½ tsp salt
8 figs, in slices
1 egg yolk, beaten

To serve

150 g burrata, torn into pieces
2 sprigs oregano, leaves torn off
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How it's done

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Tart

Unroll the dough, place on a baking tray together with the baking paper, prick the dough firmly with a fork. Combine the crème fraîche, thyme and salt in a small bowl. Spread on top of the dough, leaving approx. 2 cm free around the edges. Arrange the figs on top, fold the edges of the tart over the figs, glaze with the egg yolk.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove.

To serve

Top the tart with the burrata and oregano.

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