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Fig Galette with Mascarpone Cheese

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Fig Galette with Mascarpone Cheese

Fig Galette

Don’t have time for a pie but want to use baked for dessert?! Then a galette is the thing to make: fast, beautiful presentation, and just the right amount of sweetness!

Ingredients

Dough

  • 2 1/2 cup all-purpose flour
  • 1 tsp granulated sugar
  • 1 teaspoon salt
  • 2 sticks unsalted butter
  • 1/4 cup ice water

Filling

  • 4 oz mascarpone cheese
  • 2 tbsp honey, plus more for serving
  • 6-7 Joe’s Premium Black Mission figs about 1/2 pound, Washed & sliced
  • 1 large egg
  • 2 teaspoons demerara sugar

Instructions

Make the dough:

  1. Mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. You may pulse in food processor if you have one.
  2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour or freeze up to one month.
Make the galette:
  1. Preheat the oven to 400°F.
  2. Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper.
  3. In a small bowl, mix together the mascarpone cheese and 2 tablespoons of honey. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the figs on top of the cheese, then fold the edge of the dough up on the figs, pleating as you make your way around the galette.
  4. Whisk egg and lightly brush the wrapped dough with the egg wash, and sprinkle the dough with demerara sugar. Transfer the galette with the parchment paper onto a heavy baking sheet.
  5. Bake in the oven for about 30 minutes, or until the crust is golden brown. Remove from oven and drizzle with the honey. Let it sit for about 5 minutes before slicing. Enjoy warm or room temperature and if you’d like add a scoop of ice cream. 😉 Mangia!

Notes

  • Dough makes enough for two galettes and it’s our favorite pie dough recipe. Feel free to use your favorite dough recipe too. https://www.marthastewart.com/336991/easy-pie-crust
  • Dough can be made in advance, three days in fridge & month in freezer.

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Treviso & Tuscan Kale Caesar Salad

Treviso and tuscan kale caesar salad is giving the traditional romaine caesar salad a run for its money. Winter is here and we need something a little more robust. Swapping tuscan kale for romaine lettuce is the best transition for winter since we start to crave heavy comfy style foods when the temperature sightly drops. And the purple treviso gives the salad a pop that is eye catching.   

This treviso & tuscan kale caesar salad will have you coming back again and again, especially if you make your to own Caesar dressing. Now we know what you are thinking, homemade caesar dressing aka anchovies… Yes, I used anchovies and it’s AMAZING!! I’ll never go back to store bought Caesar dressing again.  I made the Bon Appetite easy homemade caesar dressing

Simple ingredients combined to make a delicious rich salad: 

  • Anchovies
  • Garlic
  • Lemon juice 
  • Egg yolk 
  • Parmesan cheese 

One thing I love about this salad is you can make it ahead of time. You can make the dressing, prep greens, and make it up to 6 hours beforehand. This allows for the tuscan kale to become more tender and absolutely delightful to eat. Just toss in croutons at the very end. 

Check out out our product pages to learn more about our products. Treviso | Tuscan Kale 

  • Treviso is a variety of radicchio and radicchio can be subsitited if your local store doesn’t carry treviso. 
  • Tuscan kale is also known as dino kale, lacinato kale, black kale. We call it tuscan because we like Tuscany, Italy and Nonnie called it tuscan kale 🙂 

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Treviso & Tuscan Kale Caesar Salad

2017.09.28 Tuscan Kale Treviso Caesar Salad-1664
  • Author: Francesca Marchini
  • Prep Time: 10 Min
  • Cook Time: 10 Min
  • Total Time: 20 Min
  • Yield: 6
  • Category: Salad
  • Method: Fresh
  • Cuisine: Italian

Ingredients

  • 1 head of Treviso
  • 2 bunches of Tuscan kale/ lacinato kale
  • 1/4 cup of shaved Parmesan cheese
  • 2 cups of torn crusty bread (french or ciabatta)
  • Olive oil
  • Caesar Dressing bought or homemade

Instructions

  1. Preheat oven to 375°. Toss the torn bread pieces with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
  2. While the croutons bake, wash treviso & tuscan kale. Remove the rib of the tuscan kale with knife or by tearing. Cut the tuscan kale & treviso into 1/2 inch to 1 inch slices.
  3. Combine treviso and kale in large bowl, toss the salad with dressing. If you wish to let your kale to become more tender let sit up to 6 hours. You may massage the dressing into kale.
  4. Add croutons and shaved Parmesan cheese before serving, enjoy

Nutrition

  • Calories: 309

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