Balsamic Fig Tomato Galette with Prosciutto

Balsamic fig tomato galette with prosciutto is a rustic tart recipe, with an elegant and sophisticated touch to it. Easy to make, it all comes down to the quality of the ingredients chosen. Bursting with fruity and juicy flavors, this summer tart has over the years become a classic I make over and over again.

Juicy tomatoes and figs are to me the very best of the late summer. There is nothing that competes with sun-drenched tomatoes, bursting with flavors, and I’ve long been obsessed with fresh figs, available in such a short time during the year… So when I once stumbled upon a recipe created by Half Baked Harvest that combined both ingredients onto a pie, I got hooked immediately.

The idea stuck into my mind and it didn’t take long until I came up with my own version, featuring heirloom tomatoes, fresh slices of mozzarella, figs and prosciutto onto a rustic galette. The seasoning remains simple, with some minced garlic and a sweet and subtle drizzle of balsamic glaze. This tomato galette with prosciutto is very simple to make and assemble, and bursting with summer flavors.

The recipe ingredients

• Heirloom tomatoes. The idea is to use juicy and sun-drenched tomatoes while in season, usually on the late summer season. I like heirloom tomatoes as they often come in different colors too (red, dark red, yellow, green…). You could also go for cherry tomatoes (don’t slice them).
• Mozzarella cheese. It’s important to use good quality mozzarella, the kind that is soft rather than the rubbery one we often use on a pizza.
• Fresh figs. Make the best of them while in season, and use them fresh, ideally (see my note below).
• Balsamic glaze. I use balsamic glaze rather than balsamic vinegar, as it has a thicker, creamier texture that suits this recipe perfectly.
• Parmesan cheese. I use it grated, and at the bottom of the galette, to prevent the tomatoes from soaking the bottom crust.
• Prosciutto. This is the little fancy touch added to the recipe just before serving. If vegetarian, just skip it (see below how to make it vegetarian).
• Garlic. It adds some pungent flavors to the juicy tomatoes and give them some personality.
• Flour, butter, salt are also used in this recipe to make the crust. I highly recommend a homemade crust rather than a store-bought one. It has a better texture and the flavor is a 100% better.

How to use figs in this savory galette recipe?

There are two possible ways to use figs in this tomato galette recipe in my opinion. The first one is to use them fresh, once the galette is baked and has cooled down slightly. This is by far my favorite option, as I love the unique flavor of fresh figs. I usually add a drizzle of balsamic glaze over, and this is it.

The other option is to roast the figs. To do so, I would simply cut them in halves, then cook them on a frying pan with a little bit of balsamic glaze (about 1 to 2 Tablespoons). Stir often, and cook until the figs are coated with the balsamic glaze. Add them on the galette just before serving.

Can I make it vegetarian?

You sure can! All you need to do is omit the prosciutto and I can guarantee that your fig tomato galette will still be delicious. If you’ve been following me for a while, you probably know by now that I eat mostly vegetarian and in rare occasions fish and meat. As part of this diet, I do not exclude prosciutto once in a while. The idea is to not feel or be frustrated about food, while still making some healthy and responsible choices. That being said, I believe there is no right or wrong and you know better than anyone what is good for you. So if getting rid of animal products is a must, then be it.

The many possible variations around this fig tomato galette with prosciutto

While the filling combo tomatoes-figs-mozzarella-prosciutto is ultra delicious, there are some possible ways to tweak it. Replace the mozzarella with a fresh ball of burrata cheese just before serving, use fresh basil instead of arugula to garnish, roast the figs if desired, or skip the prosciutto to keep the galette vegetarian if desired.

For the crust, you also have options. You can line a regular pie dish instead of making a rustic galette, or use a puff pastry as a bottom to create a light and crispy texture. Another option consists in using the same filling, but onto large slices of bread, lightly drizzled with olive oil. You could even use the filling onto a homemade pizza crust. Like I said, there are many possible variations, so feel free to explore around the recipe.

More savory tart and galette recipes:

• Heirloom Tomato Ricotta Galette
• Zucchini Galette with Burrata and Hazelnuts
• Caramelized Onions and Goat Cheese Tomato Galette
• Mediterranean Vegetable Quiche with Feta Cheese
• Swedish Chanterelle Mushroom Tart

With fresh figs, try also…

• Fig and Goat Cheese Salad with Honey
• Roasted Squash, Fig and Baby Spinach Salad
• Fresh Fig Cheesecake Tart

Balsamic Fig Tomato Galette with Prosciutto

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Quiches and Pizzas

Balsamic fig tomato galette with prosciutto is a rustic tart recipe, with an elegant and sophisticated touch to it. Easy to make, it all comes down to the quality of the ingredients chosen. Bursting with fruity and juicy flavors, this summer tart has over the years become a classic I make over and over again.

Ingredients

Scale 1x2x3x

For the crust:

• 2 cups (240g) all-purpose flour
• 1 pinch of salt
• ¾ cup (180g) cold unsalted butter, diced
• ¼ cup (60 ml) ice cold water
• 1 egg, beaten (for brushing)

For the filling:

• 2 medium heirloom tomatoes, sliced
• Coarse salt and freshly ground pepper
• 1 to 2 Tablespoons balsamic glaze
• 1 garlic clove, minced
• ⅓ cup (30g) parmesan cheese, grated
• 8 ounces (225g) fresh mozzarella, sliced
• 4 to 5 fresh figs, halved
• 4–5 prosciutto slices
• Arugula salad (optional)*

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Instructions

1. 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.
2. 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.
3. Preheat the oven to 375°F (190°C) and line a large baking tray with parchment paper.
4. On a lightly floured surface, roll out the dough into a large circle. Trim the edge of the circle if needed in order to make a quite regular circle. Fold and transfer the dough to the prepared baking sheet.
5. 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. Sprinkle the garlic over the tomatoes, season with freshly ground black pepper, and drizzle some balsamic vinegar.
6. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges, and brush the edges with beaten egg.
7. Bake for about 40 minutes, or until the crust is golden and the tomatoes cooked through.
8. Remove from the oven and let cool for about 5 minutes. Add the fresh figs and some prosciutto on top, drizzle some more balsamic glaze if desired, and sprinkle with arugula for a touch of green (optional). Slice, and enjoy!

Notes

* You can also replace the arugula with some fresh basil leaves.

Recipe inspired by Half Baked Harvest.

Family-Friendly, Pizzas & Quiches, Summer

Did you make this recipe?

Lastly, if you make this Balsamic Fig Tomato Galette with Prosciutto, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!