Simple rustic galette made fancy with balsamic coated tomatoes and topped with mozzarella, fresh figs and prosciutto. An easy recipe full of earthy flavors.
When I first saw a photo of a rather similar savory pie by Half Baked Harvest on Pinterest, I couldn’t get my eyes out of it and the idea of this recipe stuck into my mind. I admit I didn’t even take the time to check the original recipe, the photo convinced me right away and I could already figure how to make it. That being said, you should definitely check HBH blog, she has beautiful, wholesome and delicious familial recipes.
Now will you guess what got me at this recipe? Figs of course! I’m completely obsessed with these adorable little fruits from late summer harvest. The fact that they are also rather rare and available on such a short period of time makes me even crazier about them. I like them in their simplest apparel, fresh and raw, not cooked.
Other recipes with fresh figs you should also try:
- Fig Salad with a Vanilla and Black Pepper Syrup
- Baked Brie-Camembert Pyramid with Fresh Figs
- Fig & Goat Cheese Pizza with a Whole Wheat Crust
- Vegan Fig & Almond Smoothie
It’s the full season to eat figs and you should not miss a single occasion of preparing these beauties of nature. After my first attempt of baking the pie, I asked on my Insta Story if any of my readers would be interested in the recipe. In front of a massive yes, I decided to prepare it again less than a week later (the first one was eaten in less time you need to say it). This time, I grabbed my camera on time so I could share it with you!
Note than unlike the similar recipe from Half Baked Harvest, I did not go for a puff pastry in the bottom but went instead for a homemade crust, that gives an authentic and rustic taste to the overall pie. If you run out of time, there are however many ways to adapt the recipe: use a puff pastry, a pie crust, or even a large slice of bread (in that case you will actually need one slice per person). You could even imagine a pizza crust, it would work too!
What makes the beauty of the recipe is the fact of coating the tomatoes with balsamic glaze, bringing a lovely sweet touch. I use here some balsamic glaze, which is thick and creamy. Try to stick to this one rather than using a balsamic vinegar that will be too liquid in this recipe. I also added a little bit of minced garlic to enhance the flavors. For the rest, you will notice two major steps in the recipe besides the crust: the filling of balsamic tomatoes that are first cooked in the pie with half of the mozzarella slices, and then in a second time you can add the fresh toppings: fresh figs, the remaining fresh mozzarella and the prosciutto. Drizzle with additional balsamic glaze, arugula salad (or balsamic leaves), and serve either warm or lukewarm with a side of salad. Bon appétit!
- 2 cups (240g) all-purpose flour
- 1 pinch of salt
- 1 cup (2 sticks, 240g) cold unsalted butter, diced
- ¼ (60 ml) ice cold water
- 2 medium heirloom tomatoes
- Coarse salt and freshly ground pepper
- 2 Tablespoons balsamic glaze
- 1 garlic clove, minced
- ⅓ cup parmesan cheese, grated
- 8 oz (225g) fresh mozzarella, sliced
- 4-5 small or medium fresh figs, halved
- 4-5 prosciutto slices
- Arugula salad (optional)
- For the crust: in a medium bowl, combine flour and salt together. Cut in the cold butter until mixture resembles coarse, pea-sized crumbs. Add ice cold water and gently knead the dough in a bowl until it all comes together. Shape into a ball and flatten it into a thick disk. Wrap it in cling film and refrigerate for at least 30 minutes.
- In the meantime, place the tomato slices in a large plate covered with paper towel and sprinkle with coarse salt. Let sit for 5 minutes, then transfer to a large mixing bowl and toss gently with balsamic glaze, garlic and freshly ground pepper.
- On a lightly floured surface, roll the dough into a large circle. Trim the edge of the circle if needed in order to make a quite regular circle. Transfer the dough to a prepared baking sheet.
- For the filling, spread an even layer of grated parmesan onto the crust, leaving a 2-3 inch (about 5-7 cm) border all around. Display the tomato slices and half of the mozzarella slices, altering.
- Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges, and bake at 375°F (190°C) for about 40 minutes, or until the crust is golden and the tomatoes cooked through.
- Remove from the oven and let cool for about 5 minutes, then add the remaining fresh mozzarella slices, fresh figs and prosciutto slices. Add some freshly ground pepper, a drizzle of balsamic glaze, and a few leaves of arugula salad if using, and enjoy.