Mini Fig Galette (Paleo/Gluten Free) (Edit recipe)

The humble fig all fancied up in galette form! Filled with the sweet and savory combo so many of us crave! Figs are such a versatile lil’ fruit. They shine no matter if we enjoy them in a sweet cookie or a savory baked dish. By nature galettes are rustic, so this recipe is perfect for those of us that want to enjoy a piece of pie without actually making a pie. This recipe features our OG PIE CRUST recipe or you can use our PIE CRUST MIX!

30 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	7 g
Carbohydrates:	18 g
Protein:	5 g
Cholesterol:	5 g
Sodium:	271 mg
Fiber:	1 g
Sugars:	13 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

1 whole Pie Crust (click for recipe)
.5 cup Kite Hill Chive Spread (Cream Cheese-style spread), room temp, can sub cream cheese of choice
2 - 3 whole Black Mission Figs, or fig variety of choice
2 - 3 whole Prosciutto, 2-3 pieces, cut into approx. ½" strips
1 Tbsp fresh Thyme, optional
.5 tsp Kosher Salt
1 whole Egg, +1 tbsp water for egg wash, optional
2 Tbsp Honey, optional
1 Tbsp Sesame Seeds, optional
1 Tbsp Organic Balsamic Glaze, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 410° F and line a baking sheet with parchment paper.
Prepare pie dough as directed and divide into 4 equal balls.
Roll one dough ball out into a circle approx. 6 ½ – 7” between two pieces of dusted parchment paper.
Spread 2 tbsp of cream cheese in the middle, leaving 1½” border of dough around the edge.
Place figs sections (3-4) on top of the cream cheese.
Loosely roll prosciutto strips and tuck around figs or crinkle/weave around figs segments.
Sprinkle with kosher salt and fresh thyme (if using).
Using the parchment paper, carefully lift the edge of the dough over the figs, approximately 1½”, pressing and pleating dough as you go around. Move to the baking sheet and repeat with remaining dough balls.
Brush each galette edge with egg wash and sprinkle sesame seeds on (if using) and another sprinkle of kosher salt.
Bake for 20-25 mins or until the crust is golden.
Remove from the oven, cool slightly then drizzle with honey and balsamic reduction (if using) and ENJOY!